Eggs are a great source of protein and are versatile enough to be used in many recipes, but they’re not everyone’s ideal breakfast food.

Eggs can be difficult to replace for people with egg allergies or veganism. They are a source of cholesterol and saturated fat. If you’re watching your cholesterol or limiting your intake of saturated fats, eggs can be off-limits. Fortunately, there are plenty of egg substitutes available for baking and cooking.

The following is a list of common egg substitutes that you can use in place of eggs in any recipe:

• Banana

Bananas can be used as a vegan egg substitute when mashed up and added to recipes such as pancakes and muffins. They work best when used in baked goods since bananas tend to brown quickly when cooked over high heat. You can also use half a banana per egg called for in the recipe.

• Agar-agar powder

Agar-agar powder, which comes from algae, is an allergen-free alternative for eggs in baking applications because it’s flavorless and dissolves easily into liquids, making it ideal for custards and puddings.

To replace one large egg using agar powder, mix one teaspoon of agar agar powder with one tablespoon of water until dissolved, then whisk with two tablespoons of boiling water until thickened.

• Applesauce

Applesauce is another fruit-based alternative to eggs that works well in muffins and quick loaves of bread because it adds moisture to the batter without changing the texture too much. It works best when baked at low temperatures (300 degrees Fahrenheit) and will produce moist results every time!

Use two tablespoons of unsweetened applesauce to one part water when baking cakes and cookies (or one tablespoon of salted butter).

• Ground flaxseed

Flaxseed is an excellent alternative for eggs in baking and cooking. The benefits of flaxseed include its ability to lower cholesterol, reduce inflammation and ease constipation. The seeds are high in protein and contain omega-3 fatty acids, essential for brain health and reducing the risk of heart disease.

Flaxseeds are also a good source of fiber, lignans, antioxidants, iron, calcium, and potassium. Flaxseeds can be used to replace eggs in many recipes, but they should be ground before use.

1 tbsp ground flaxseed mixed with 3 tbsp water can replace one egg in almost any recipe. It will have a slightly nutty flavor, so use it judiciously if you don’t want your food tasting like seeds!

• Chia seeds

Like flaxseed, chia seeds are high in fiber, protein, and antioxidants. Chia seeds can be used to replace eggs in baked goods such as pancakes or waffles, just like flaxseed can.

However, unlike flaxseeds, chia seeds do not need to be ground before using them as an egg substitute in recipes. To use chia seeds as an egg substitute, add one tablespoon of ground chia seeds plus three tablespoons of water per 1 egg called for in your recipe. Mix well until combined before adding to your recipe.

Mix these into your cake batter as you usually would egg; they will act as binders and provide nutrients like protein and healthy fats that help keep your blood sugar stable.

Vinegar and baking soda: Add one tablespoon of vinegar per cup of liquid (like yogurt) you’re using in place of an egg, then add one teaspoon of baking soda per cup of liquid used instead of an egg-white; mix well before adding it to your recipe.

• Silken tofu

Silken tofu is made from soybeans that have been ground into a fine paste and then pressed into soft white blocks similar to cottage cheese curds. It has no taste on its own so it won’t affect the flavor of your recipe, but it does add moisture and protein, which makes it useful for vegetarians.

• Baking powder

Baking powder is a leavening agent that is made up of two parts: sodium bicarbonate (soda) and an acid salt (cream of tartar). Combining these two ingredients creates carbon dioxide gas when it comes into contact with liquid. This helps cakes and cookies rise during baking and provides them with a light texture.

If you want to replace eggs in a recipe that calls for one or more eggs, start by adding 1/4 teaspoon baking powder per egg called for in the recipe. If your recipe calls for more than one egg, add 1/2 teaspoon per additional egg required by the recipe.

Do not use it as a leavening agent because it has no chemical leavening power; it merely aerates batter or dough to produce volume when heated in an oven or microwave oven.

• Arrowroot powder

Arrowroot powder is a starch extracted from a tropical plant known as Maranta arundinacea. It is used as an alternative to wheat flour, cornstarch, and other thickening agents because it provides similar results as eggs when used in baking recipes.

It works by absorbing moisture from other ingredients like milk or water and thickening them while cooking or baking. This makes it an ideal substitute for eggs in recipes such as cakes, muffins, and other baked goods that require binding and thickening agents to make them rise appropriately during cooking.

• Coconut milk (unsweetened)

Coconut is versatile and has a rich, creamy texture similar to eggs. It is made by blending coconut meat with water and then straining the pulp to create a thick liquid similar to egg whites when whipped up into peaks.

Coconut milk is one of the most commonly used substitutions for eggs in vegan baking. It’s high in fat and contains some protein so that it can lend moisture and structure to baked goods.

Coconut milk also has a mild flavor and rich texture that works well in cakes, cookies, brownies, and bread. However, it does not contain lecithins like other alternatives like flaxseed or soy lecithin, so you may need to add an emulsifier such as xanthan gum if your recipe requires it.

• Soy milk

Soy milk is made from soybeans and is high in protein, calcium, and vitamin D. Soy milk substitutes eggs in baked goods. It’s also used as a meat substitute when cooking.

It is made by grinding soybeans into a milky liquid. It has a similar consistency to cow’s milk, but it has a sweeter taste and is lower in fat than dairy products.

Soy products are popular among vegetarians because they’re cholesterol-free and low in fat. To replace one large egg, use ¼ cup of soy milk plus one teaspoon of baking powder.

• Vinegar and baking soda

If you’re looking for an egg substitute that doesn’t contain any animal products or requires refrigeration, try baking soda and vinegar instead! Simply mix one tablespoon of vinegar with one teaspoon of baking soda, then add enough water to make one total cup volume (about 1/4 cup).

Stir well until the mixture becomes foamy, then use it in place of one egg in any recipe! The mixture will expand as it cooks in your food and give it a fluffy texture similar to eggs. You can also add spices or other flavorings for extra taste.

• Cashews or almonds

Almonds/Cashews are an excellent substitute for eggs in baking and can use them in cookies and cakes. For example, you can replace one egg with 1/4 cup of ground almonds (or almond meal). The texture might be slightly different, but the taste won’t be.

These nuts are delicious, but they also provide protein and healthy fats. And because they’re high in fat, they can make baked goods moister. The nutty flavor will add a rich taste to your baked goods too!

The key is to grind them until they resemble a white egg consistency.