I used to think I was resourceful with ingredients until someone requested Pasta alla Carbonara prepared without eggs and, heaven forbid, guanciale. I ultimately did it — that’s a story for another time — though it certainly wasn’t my finest carbonara.

That whole ordeal made me think about the role that eggs play in cooking and exactly how hard they can be to replace, particularly in dishes where they are the main ingredient.

Sometimes, as in, say, an omelet or a frittata, we use eggs as a protein source. But eggs can also be used as a binder in meatballs or meatloaf. Angel food cake relies almost entirely on whipped eggs for its leavening. The air beaten into eggs gives sponge cake its lift and delicate crumb. And the egg wash is why brioche bread has a brown, shiny finish.

Whether you too need to prepare an egg-based dish for a vegan or just ran out of eggs, I wrote this guide so you, dear reader, can have an easier time replacing eggs than I did; see below.

Substitutes for Eggs as a Binder

Eggs act as a “glue,” of sorts, in some recipes, holding ingredients together and giving structure to the finished dish. The protein in eggs coagulates when heated, creating a network that binds the other components.

• Plain Greek yogurt, kefir, or plant-based yogurt: Use 1/4 cup yogurt per egg. It adds a slight tang. Strain the yogurt through a cheesecloth if it’s too runny.
• Mashed banana: Use 1/4 cup mashed ripe banana per egg. This gives the aroma, flavor, and light sweetness of a banana to your baked goods and makes them denser.
• Unsweetened applesauce: Use 1/4 cup unsweetened applesauce per egg. The applesauce adds a subtle, red apple-like sweetness and makes your baked goods denser.
• Pureed silken tofu: Blitz silken tofu in the blender until its consistency becomes puree-like, adding 1-2 tablespoons of water if necessary. Use 1/4 cup pureed silken tofu per egg. This adds moisture and is best for denser baked goods.
• Nut butters: Use 3 tablespoons nut butter (almond butter, cashew butter, peanut butter, or other) per egg. This is best for cookies as it changes the final product’s flavor to moderately nutty. Be mindful of nut allergies.
• Arrowroot powder: Mix 2 tablespoons of arrowroot powder with 3 tablespoons of water. The mixture is a great addition to dishes that will be heated since arrowroot powder is relatively heat-stable.
• Flaxseed or chia seed “egg:” Combine 1 tablespoon ground flaxseed meal or chia seeds with 3 tablespoons water, then let it sit for 5-10 minutes until thickened. The resulting mixture, slightly nutty in flavor, can make baked goods denser.

Substitutes for Eggs as a Leavener

Eggs create a light, airy texture in baked goods by introducing air bubbles. When beaten, the proteins in eggs trap air, and this air expands when heated, which, in turn, makes baked goods rise.

• Baking powder, oil, and water: Combine 2 teaspoons baking powder, 1 tablespoon neutral-flavored cooking oil, and 2 tablespoons water per egg called for in the recipe. This mix is best for cakes and quick breads.
• Vinegar and baking soda: Combine 1 teaspoon baking soda with 1 tablespoon vinegar per egg, and add separately to wet and dry ingredients. This combination, being acidic, can affect the final product’s flavor.

Substitutes for Eggs as an Emulsifier

Eggs help combine ingredients that don’t usually mix — such as oil and water — creating a mixture with a smooth, silky consistency. This is thanks to the lecithin in egg yolks, an emulsifier that attracts both water and fat molecules.

• Aquafaba (canned chickpea liquid): Use 3 tablespoons of aquafaba per egg. Aquafaba is also useful for binding and leavening. It can also swap in for whipping cream.
• Soy lecithin: Follow package directions, as the needed amount is tiny; adding too much can make the final product taste soapy. Lecithin, derived from soy beans, is a powerful emulsifier because it attracts both water and fat. But it does only that and does not bind, enrich, and leaven as eggs do.

Substitutes for Egg Wash

An egg wash, made of beaten eggs with water or milk, is brushed onto baked goods before baking to create a golden-brown, glossy crust. It also helps toppings adhere and can seal edges.

• Melted butter: Melt unsalted butter in a saucepan over low heat. French butters tend to have a higher fat content, and are therefore better for the job, than their American counterparts. Brush the surface of your baked goods before baking them. It promotes extra browning and helps develop a crispy crust.
• Milk, whether dairy or plant-based: Milk provides some browning and shine, although less effectively than egg wash.
• Cream, whether dairy or plant-based: Heavy cream or whipping cream will add a soft crust to baked goods. Don’t add too much or the crust will become flaky.
• Cooking oil with a neutral flavor: This provides some shine and can make the crust crispier. However, it doesn’t add body since oil is thinner than eggs.
• Agave syrup, maple syrup, or honey: Be aware that these add sweetness, shine, and browning on top of richness of flavor. Great for brioche breads that can take a good bit of sweetness.

Substitutes for Egg Flavor

Even though eggs have a subtle flavor, they do add richness and savoriness to the dishes that incorporate them. The ingredients below can mimic this savoriness (to an extent).

• Nutritional yeast: Use 1-2 tablespoons per egg in savory dishes. It adds a “cheesy,” savory flavor but doesn’t do much in terms of texture.
• Black Hawaiian sea salt (kala namak): Use a pinch. Adjust the amount of salt the recipe calls for accordingly. Black salt is best for tofu scrambles; it adds a sulfurous aroma and savory flavor akin to generously-salted eggs.