If you are looking for substitutes for egg yolk, you have come to the right place! This blog post will list 16 substitutes that can be used in baking. Some of these substitutes are healthier than others, but all of them will help make your baking even better. Let’s get started!
Table of Contents
Substitutes for Egg Yolk.
When baking, you may find yourself in need of a substitute for egg yolk. Whether it’s due to dietary restrictions, allergies, or simply not having enough eggs on hand, finding an alternative can be tricky.
Luckily, there are plenty of substitutes that work great in all sorts of recipes! Here are 10 substitutes for egg yolk that will make your baking even better.
1. Agar-Agar powder.
Agar-agar powder is a vegan, plant-based alternative for egg yolk that can be used in cooking and baking. It is derived from seaweed and contains no cholesterol or saturated fat.
When mixed with water, it forms a gel that helps give structure to many desserts, such as custards and puddings.
It also has the ability to bind ingredients together, making it a great replacement for egg yolk in recipes. To replace one egg yolk, mix one tablespoon of agar-agar powder with two tablespoons of water and whisk the mixture until completely dissolved.
2. Apple cider vinegar and baking soda.
Apple cider vinegar and baking soda make excellent substitutes for egg yolk in baking recipes. To replace one egg yolk, mix 1 teaspoon of apple cider vinegar with ½ teaspoon of baking soda.
This substitute can be used in a variety of recipes, including cakes, cookies and breads. The acidic nature of the apple cider vinegar helps activate the baking powder or baking soda, allowing it to react with other ingredients and produce the desired texture.
The combination of these two ingredients also helps bind the dough or batter together in place of an egg yolk.
While this substitute won’t add flavor like a real egg yolk, it will produce the same results in terms of structure and texture.
3. Applesauce.
Applesauce is a popular substitute for egg yolks in baking because it is similar to the texture of an egg.
It can easily be substituted 1-for-1, meaning that if a recipe calls for one egg yolk, you can use ¼ cup of applesauce instead.
Applesauce also adds moisture to baked goods like cookies and cakes, so it’s a great replacement for egg yolks.
4. Aquafaba.
Aquafaba is a popular alternative to egg yolks and can be used as a binder for dishes. It’s derived from the liquid that comes in canned chickpeas, or bean cooking liquid if you soak your own dried beans.
To use it in recipes, simply measure out 3 tablespoons of aquafaba (which is equivalent to one large egg yolk) and whisk it together with other ingredients.
It’s great for binding veggie burgers, thickening soups and stews, adding texture to scrambled tofu, or making fluffier pancakes.
5. Avocado.
This fruit is a great egg yolk substitute due to its creamy texture and natural fat content. You can mash up one-fourth of avocado in place of the amount of egg yolk called for in your recipe.
6. Butter.
Butter is a dairy product made by churning cream or milk until it becomes solid. It can be used as an egg yolk substitute in baking, although the texture and flavor of the finished dish may differ slightly.
To use butter instead of egg yolk, melt two tablespoons of butter for every egg yolk called for by the recipe.
7. Carbonated water or soda.
Carbonated water or soda can be used in some recipes as a substitute for an egg yolk.
It’s not going to provide the same texture or flavor that the egg yolk would, but it will help bind ingredients together and give them structure, so it may work better in certain types of dishes.
For instance, adding a bit of carbonated water or soda to a pancake batter can help them become fluffier. Similarly, adding it to cookie dough can make the cookies spread less in the oven when baking.
Just be sure to only add small amounts of carbonated water or soda, as too much can lead to an unpleasant result.
8. Chia Egg.
Chia seeds are a great source of plant-based omega-3 fatty acids, fiber, and protein. They also make an excellent substitute for egg yolks when it comes to baking and cooking.
To use chia as a substitute for one egg yolk, mix together 1 tablespoon of ground chia seeds with 3 tablespoons of water and let sit for 10 minutes.
The mixture will expand and become gelatinous, similar to the consistency of an egg yolk. This can then be used in place of one yolk per recipe.
9. Chickpea flour.
Chickpea flour is a great egg substitute for baked goods. It has similar properties and can bind ingredients together like eggs do, which makes it ideal for use in breakfast scrambles and other vegan dishes.
To replace one egg yolk, combine two tablespoons of chickpea flour with three tablespoons of water or liquid of your choice.
10. Coconut milk.
Coconut milk can be used as a substitute for egg yolk in baked goods, sauces and other recipes. Coconut milk is naturally high in fat and protein and has a creamy texture that mimics the texture of egg yolks.
To replace one egg yolk, mix one tablespoon of coconut milk with 1/2 teaspoon of cornstarch or arrowroot powder. This combination will mimic the thickening power of egg yolks.
11. Cornstarch.
Cornstarch is an excellent substitute for egg yolk in baking and other recipes. It acts as a thickener, binding agent, and stabilizer that can help keep your baked goods moist and light.
To replace one egg yolk in a recipe, mix 1 tablespoon of cornstarch with 2 tablespoons of water until it forms a slurry.
12. Flax Egg.
This is a great vegan substitute for egg yolk and can be used in baking applications such as cakes, muffins, cupcakes, and cookies.
To make a flax egg, simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for about 5 minutes before using to let the mixture thicken up.
13. Gelatin.
Gelatin is a great egg yolk replacement. It can be used in dishes such as custards, mousses, and ice creams to provide the same creamy texture and binding properties that egg yolks do.
To substitute 1 large egg yolk, dissolve 1 tablespoon of unflavored gelatin in 2 tablespoons of cold water.
Then let it sit for a few minutes until it sets. Once ready, mix the gelatin into your recipe as you would an egg yolk.
14. Oil and water.
One of the oldest substitutes for egg yolks is a combination of oil and water.
This substitute provides some of the same properties as an egg yolk, such as providing moisture and a binding agent, but without adding any additional flavor or changing the color of the food item.
To use this substitute, combine one tablespoon of vegetable oil with two tablespoons of water and whisk together. Add this mixture to recipes that call for one egg yolk.
15. Silken tofu.
Silken tofu can be used as a substitute for egg yolks in recipes. It is high in protein and calcium, is cholesterol-free, and has a creamy texture that works great in many desserts.
To make an egg-yolk substitute with silken tofu, simply blend 1/4 cup of the tofu into your recipe until it’s smooth. This will yield the same results as one egg yolk would.
16. Soy Lecithin.
Soy lecithin is a natural emulsifier commonly found in margarine, dressings, and other processed foods. As an egg yolk substitute, soy lecithin can help to bind ingredients together and improve texture.
It has a neutral flavor, so you don’t have to worry about it altering the taste of your recipes. When using soy lecithin in your recipes, it’s best to mix it with other liquids like water or oil before adding it to the recipe.
This will help to ensure that the ingredients are evenly distributed throughout the dish. Depending on the recipe, you may need to adjust the amounts of other liquids and fats accordingly when using soy lecithin as a substitution.
For example, if you’re using it to replace egg yolk in a recipe that calls for milk, you may need to add slightly less milk than the recipe states.
You can also use soy lecithin for recipes that call for whole eggs by combining other liquid ingredients with the soy lecithin, then adding that to the recipe instead of whole eggs.
Egg Yolk Substitutes For Thickener.
Egg yolks are an excellent source of natural thickeners for sauces and other dishes. For those looking for non-dairy substitutes, arrowroot powder or cornstarch is often used as a thickener in place of egg yolk. Both of these starches are easily found in most grocery stores and provide a neutral flavor to your dish.
Another thickening agent that can be used as a substitute for egg yolk is pureed silken tofu. This is a great option for vegan or dairy-free dishes and can provide the same creamy texture of an egg yolk without the animal product. It also adds protein to your dish, which can be beneficial if you are looking for a higher protein meal.
For baking, aquafaba is another excellent egg yolk substitute. Aquafaba is the liquid that comes from canned chickpeas and can be used to replace egg whites in recipes. It has similar properties to an egg white, allowing it to add structure and stability to your dishes.
Finally, flax or chia seeds are great substitutes for egg yolk in baking. Simply combine 1 tablespoon of flax or chia seeds with 3 tablespoons of water and let it sit for 10 minutes before adding it to your dish. This combination will act as a binder and provide the same structure that an egg yolk would have added.
Egg Yolk Substitutes For Leavening.
Egg yolk is often used in baking and cooking as a leavening agent, adding air to doughs and batters to make them lighter and fluffier.
However, some people may not wish to use egg yolk for dietary or personal reasons. Fortunately, there are a few great alternatives that can be used in place of egg yolk for leavening.
One substitute is melted butter or margarine, which can replace egg yolk cup-for-cup in a recipe. It will also give baked goods a rich flavor and golden color.
Another substitute is yogurt, which can be used to lighten up doughs and batters. It’s important to add baking powder when using yogurt as a substitute for egg yolk, however, to ensure adequate leavening.
Sour cream is another great substitute for egg yolk in baking. Its tangy flavor will also give baked goods a richer taste. Like with yogurt, it’s important to add baking powder when using sour cream to make sure the batter or dough is properly leavened.
Finally, applesauce and mashed banana can both be used as great substitutes for egg yolk in baking. Applesauce gives baked goods a slight tart flavor and light texture.
Banana adds sweetness to doughs and batters and helps them stay moist. It’s important to note that these substitutes will also add their own flavors to the recipe, so it’s best to use them in recipes where those flavors are desirable.
Egg Yolk Substitutes For Flavor.
Egg yolk has a unique flavor and texture that can be difficult to replicate in vegan cooking. Fortunately, there are several substitutes for egg yolk that can be used to add richness and depth of flavor to dishes.
One option is to use mashed avocado as an egg yolk substitute. Avocado has a creamy, rich texture and it adds a mild flavor to dishes. It is often used in place of mayonnaise and can also be used to thicken sauces.
Another option is nut butter or tahini. Nut butters are high in fat, which makes them a great substitute for egg yolk’s creamy texture and rich flavor. Tahini, a paste made from sesame seeds, is a flavorful and nutritious choice as well.
Puréed tofu can also be used in place of egg yolk. It has a neutral flavor and, when blended with other ingredients such as spices, herbs, or flavorings like miso paste, it adds an interesting depth of flavor to dishes.
Finally, aquafaba, the liquid from cooked or canned chickpeas, is an excellent vegan alternative for egg yolk. It can be used to make mousses and custards or to add moisture to baked goods like cakes and muffins.
Egg Yolk Substitutes For Binding.
If you’re looking for a vegan, allergy-friendly binding agent or emulsifier, there are plenty of alternatives to egg yolk that can provide the same consistency and texture.
Aquafaba is one popular choice; also known as chickpea water, this bean liquid byproduct has remarkable binding and gelling properties. To use, drain a can of chickpeas and measure out the liquid; one tablespoon of aquafaba is equivalent to one egg yolk.
Another alternative to egg yolk is ground flaxseed or chia seed mixed with water. The ratio of 1 tablespoon seeds to 3 tablespoons of water yields the same consistency as one egg yolk. Simply mix the seeds with water and let sit for 10-15 minutes before adding to your recipe.
For a healthier option, avocado can be mashed into a paste, making it an effective binder or emulsifier in recipes. One small piece of avocado yields roughly one tablespoon of puree, enough to replace one egg yolk.
Finally, store-bought vegan egg replacers are an effective way to replace the binding properties of egg yolks. Look for products that contain starch, flour, or gums and follow the package instructions for specific measurements.
Egg yolk substitute for bread.
If you’re looking for a way to bind, moisten, and add flavor to your baked goods without using egg yolk, there are several alternatives you can consider.
Greek yogurt is an excellent substitution that provides similar moisture and taste as well as an added boost of protein. You can use it in any recipe that calls for egg yolk and simply replace the egg yolk with a quarter cup of Greek yogurt for each egg.
Applesauce is another popular substitution and it works well in recipes like cakes, muffins and quick breads.
If you’re avoiding dairy, silken tofu can be used as an egg substitute since it has the same binding properties as egg yolk and a neutral flavor. For each egg, you’ll need to use 4 tablespoons of blended silken tofu.
You can also replace eggs with mashed bananas or flaxseed meal mixed with water in a 1:3 ratio (1 tablespoon of flaxseed meal plus 3 tablespoons of water). These substitutes work well for binding ingredients and adding moisture, but they may not provide the same lift as egg yolk.
If you’re looking to achieve a light and airy texture in your baked goods, consider using aquafaba or a store-bought egg replacer.
Aquafaba is the liquid found in canned chickpeas and when whipped up with sugar or cream of tartar, it can work as an egg white substitute and provide a lightness to products like meringues.
Store-bought egg replacers are also great for providing lift and airiness to your baked goods without the use of eggs.
They usually contain starches, gums, and other ingredients that help give structure to doughs, batters, and other products. There are so many egg yolk substitutes that work for nearly any recipe, so you can find the one that works best for you!
Egg yolk replacement for custard.
Though egg yolks are essential components of custard, they can be replaced with other ingredients. For a vegan version of the dish, silken tofu and dairy-free milk work as substitutes.
Silken tofu is blended together with sugar and non-dairy milk until it has a smooth texture, similar to that of eggs. The mixture is then added to the custard mixture.
For a non-vegan version, mashed banana can be used as an egg yolk substitute. The mashed banana is combined with sugar and milk until it has a smooth consistency, then added to the custard mixture.
Other ingredients, such as cornstarch or arrowroot powder, also work as thickeners in custards. These ingredients are added to the milk and sugar mixture, then heated until it thickens. The mixture is then added to the custard along with other desired flavors, such as vanilla or cinnamon.
Alternatively, chia seeds can be used as an egg yolk replacement for custards. The chia seeds are combined with non-dairy milk and some type of sweetener to make a gel-like substance. This can then be added to the custard mixture.
16 Best Substitutes for Egg Yolk
Egg yolks are a key ingredient in many recipes, but they may not be suitable for everyone. If you're looking for an alternative to egg yolk, there are several excellent substitutes that can give your dishes the same flavor and texture. Here are some of the best substitutions for egg yolks that you can use in your cooking.
Ingredients
- Agar-Agar powder
- Apple cider vinegar and baking soda
- Applesauce
- Aquafaba
- Avocado
- Butter
- Carbonated water or soda
- Chia Egg
- Chickpea flour
- Coconut milk
- Cornstarch
- Flax Egg
- Gelatin
- Oil and water
- Silken tofu
- Soy Lecithin
Instructions
Agar-Agar Powder: Dissolve 1 teaspoon of agar-agar powder in 1/4 cup of warm water, stirring until it dissolves. Use this as a 1:1 substitute for egg yolk in your recipe.
Apple Cider Vinegar and Baking Soda: Mix together 2 tablespoons of apple cider vinegar and 1 teaspoon of baking soda. This mixture can be used as a substitute for one egg yolk.
Applesauce: Use 1/4 cup of unsweetened applesauce as a substitute for one egg yolk in your recipe.
Aquafaba: Mix together 3 tablespoons of aquafaba and 1 tablespoon of oil for a vegan egg yolk substitute.
Avocado: Mash up 1/4 cup of ripe avocado to use in place of one egg yolk in your recipe.
Butter: Melt 2 tablespoons of butter and use it as a substitute for one egg yolk.
Carbonated Water or Soda: Mix together 1/4 cup of carbonated water or soda and 1 tablespoon of oil to replace one egg yolk in your recipe.
Chia Egg: To replace one egg yolk, mix together 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for 10 minutes.
Chickpea Flour: To replace one egg yolk, mix together 3 tablespoons of chickpea flour and 1 tablespoon of water.
Coconut Milk: Replace one egg yolk with 1/4 cup of coconut milk mixed with 1 teaspoon of cornstarch.
Cornstarch: Mix together 2 tablespoons of cornstarch and 2 tablespoons of water to use as a substitute for one egg yolk.
Flax Egg: To replace one egg yolk, mix together 1 tablespoon of ground flaxseed and 3 tablespoons of water and let sit for 10 minutes.
Gelatin: Dissolve 1 teaspoon of unflavored gelatin in 2 tablespoons of cold water. Once dissolved, use this as a 1:1 substitute for egg yolk in your recipe.
Oil and Water: Mix together 2 tablespoons of water with 1 tablespoon of oil to act as a substitute for one egg yolk.
Silken Tofu: Blend 1/4 cup of silken tofu in a food processor to use as a substitute for one egg yolk.
Soy Lecithin: Dissolve 1 teaspoon of soy lecithin granules in 1 tablespoon of warm water and use this as a replacement for one egg yolk.
