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No eggs? No problem

May 8, 2025—If you're looking for affordable, healthy ways to cook and bake with fewer or no eggs, there are a lot of great options. Discover everyday ingredients that mimic the texture, taste—and three main culinary tasks—of eggs.

When you're craving scrambled eggs

You don't have to give up your favorite breakfast. This scrambled egg swap from the Academy of Nutrition and Dietetics helps capture the flavors and textures of a classic scramble:

  • For each egg you replace, cut 2 ounces of firm tofu into cubes.
  • Place the tofu in a pan and sauté it.
  • Scramble (break or smash) the tofu cubes.
  • Sprinkle in some nutritional yeast, and season to taste with salt, herbs and spices, like black pepper.

Even better: Add a pinch of turmeric to turn your tofu scrambled-egg yellow.

When you're feeling hard-boiled

Extra-firm tofu cubes also have the feel and protein content of hard-boiled eggs—especially when they're diced. Add them to salads and sandwiches.

Change it up: The smooth texture and rich flavor of avocados makes a satisfying addition to this Cobb salad—no eggs needed!

When it's time to crack into egg-free baking

Eggs perform three main tasks in baking:

  • Helping items like breads and cakes rise.
  • Moistening the recipe.
  • Keeping the ingredients stuck (bound) together.

Better baking: To keep your muffins and other baked goods moist, consider the flavor of your final dish. Then pick from this list of egg alternatives:

  • Applesauce (unsweetened).
  • Prune or pumpkin puree.
  • Mashed potatoes.
  • Mashed bananas.
  • Sweet potatoes.
  • Silken tofu.
  • Pureed avocado.
  • Garbanzo beans.
  • Apple butter.

Use 1/4 cup of your favorite to replace each large egg in your recipe.

Make it stick: To help keep your baked goods from crumbling, try a "flax egg." For each egg in your recipe:

  • Mix 3 tablespoons of water or juice with 1 tablespoon of ground flax seeds.
  • Let the mixture stand for five minutes.

Not a flax fan? You can try this swap with chia seeds too.

Don't forget fluff: If you need your baked items to rise, use the flax or chia mixture above, then add 1/2 teaspoon of baking powder for each egg you replace.

Egg whites only: Making a meringue? This tip from Food Allergy Research & Education has you covered. When a recipe calls for egg whites instead of whole eggs, use 2 to 3 tablespoons of whipped aquafaba to replace one egg white.

When you're craving something new

These food hacks can help you enjoy classic recipes. But to savor egg-free life, it may be time to consider new options, too, like avocado toast or overnight oats for breakfast.

Get started: Discover tasty and nutritious recipes that help you stretch your cooking legs beyond just eggs.

Sources

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