Chefs of all cuisine types and operation sizes are no strangers to overcoming challenges, from staffing to inventory management, menu ideation to just about any other complication that could keep a restaurant from running smoothly. The ability to pivot is as important as ever.

However, sometimes it’s reassuring to know you have a partner that understands those challenges, so you don’t have to face them alone. Which is why we turned to the Performance Foodservice Chefs Council for their input on an increasingly common question — what are some alternative, yet effective, ingredients for eggs in cooking?

Eggs have historically played a crucial role, providing structure, moisture, binding, and leavening for an array of dishes. With dietary restrictions, allergies, and the emergence of plant-based ingredients, professional chefs often need reliable egg substitutes. This chef-centric guide covers top egg alternatives, categorized by their function, to help ensure your recipes meet consumer expectations.

1. Best for Binding (holding ingredients together)

Binding agents replace the coagulating properties of eggs, ensuring ingredients adhere to create a stable structure.

• Aquafaba (garbanzo or chickpea liquid) – 3 tbsp = 1 egg. A top choice for vegan baking, the liquid from Zebec® Canned Garbanzo Beans also whips into an egg-free meringue, according to Jon Vance, Corporate Chef at Performance-Thoms Proestler in Illinois.

• Flaxseed or Chia Seed – 1 tbsp ground flax/chia + 2.5 tbsp water (let sit for 5 min. until gel-like). Ideal for cookies, muffins, and pancakes.

• Nut Butter (peanut, almond, cashew) – 3 tbsp = 1 egg. Adds a mild nutty flavor, best suited for dense baked goods.

• Soy Lecithin – 1 tbsp powder = 1 egg. Frequently used in commercial baking for its superior binding properties.

• Magellan® Polenta (custard substitute) – An excellent choice recommended by Robert Stegall-Smith, Corporate Executive Chef at Performance-Florence, S.C. Made with 3 parts water, 1 part heavy cream, it’s then cooled and cut for a texture similar to an egg patty.

2. Adding Moisture

Eggs contribute moisture to baked goods, so these alternatives are ideal for recipes that already include a leavening agent.

• Silken Tofu (blended) – ¼ cup = 1 egg. Best for brownies, muffins, and cakes that need a denser texture.

• Greek Yogurt or Nature’s Best Dairy® Buttermilk – ¼ cup = 1 egg. Works well in cakes, muffins, and cookies.

• Pumpkin or Sweet Potato Purée – ¼ cup = 1 egg. Ideal for dense baked goods made with leavening agents such as baking powder or baking soda instead of yeast.

• Banana (Mashed) – ¼ cup = 1 egg. Adds a mild banana and sweet flavor, great for muffins and pancakes. Overripe and mushy bananas are perfect for this application.

• Avocado (Mashed) – ¼ cup = 1 egg. Chris Desens, Corporate Chef at Performance-Middendorf in St. Louis, explained that this solution provides creaminess and excellent binding properties. Avocado can be substituted for butter due to its fatty properties.

3. Leavening (helping baked goods rise)

Leavening agents create air pockets in batters and doughs, ensuring proper rise and a lighter, fluffier texture.

• Baking Soda + Vinegar – 1 tsp baking soda + 1 tbsp vinegar = 1 egg. Best for cakes and cupcakes.

• Carbonated Water – ¼ cup = 1 egg. Adds moisture and lightness to muffins and similar items.

• Brilliance® Vegetable Oil + Baking Powder + Water – 1.5 tbsp oil + 1 tsp baking powder + 1.5 tbsp water = 1 egg. Perfect for quick breads and muffins.

• Soy Protein Powder + Water – 1 tbsp soy protein powder + 3 tbsp water = 1 egg. Works best in recipes with other leavening agents.

4. Processed Egg Solutions

Some liquid or processed egg products could potentially provide solutions as well. There are options within Nature’s Best Dairy frozen and refrigerated processed egg portfolio, for instance, that might be beneficial. Frozen pre-cooked egg products, like scrambled egg patties, could work for sandwiches or breakfast burritos, and they have a shelf-life of a year from the processing date.

5. Special Applications and Pro Tips

• Egg Wash Replacement – Use aquafaba, milk, or a pre-dip solution to achieve similar browning and shine.

• Custard Texture Substitute – Polenta made with heavy cream and water can replace eggs in custard-like applications.

Selecting the right egg substitutes depends on the role eggs play in your recipes. Experimenting with these alternatives will help you achieve the desired texture, structure, and flavor in your baked goods. For best results, test small batches before full-scale production to ensure the substitute meets your expectations for high-quality dishes.