Substitutions
The fatty golden centre of an egg, about 1 tablespoon per large egg, carrying nearly all its fat, lecithin and flavour.
What it does in a recipe: Fat, emulsification and colour - it is what makes a custard silky and a mayonnaise hold. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Quick answer
Whole egg (adjusted)
2 egg yolks = 1 whole eggAll substitutes, best first
2 egg yolks = 1 whole eggA whole egg carries the yolk plus its white, so it approximates two yolks by volume while diluting the richness.
Trade-offLeaner and paler; a custard sets firmer and less silkily because of the added albumen.
1 egg yolk (for emulsifying) = 1 tsp liquid soy lecithinLecithin is the specific molecule that lets a yolk hold oil and water together - using it directly does the emulsifying job without the egg.
Trade-offEmulsifies only. It contributes no richness, colour or setting power.
Allergen checkSoy lecithin is soy-derived. Sunflower lecithin is the equivalent for a soy-allergic cook and works the same way - check the label for the source.
1 egg yolk = 1 tbsp cornstarch whisked into 2 tbsp of the recipe's cold liquidWhere the yolk's job is to thicken a pastry cream or custard, starch gelatinisation reaches a similar set by an entirely different route.
MethodBring the mixture to a boil for a full minute to activate the starch, unlike a yolk custard which must never boil.
Trade-offSets firmer and less silky, with none of the yolk's flavour or golden colour. It will not emulsify.
Related guide
Eggs do four different jobs. Work out which one your recipe needs, and the right swap - flax, aquafaba, applesauce, tofu - picks itself.
At a glance
| Category | Eggs |
|---|---|
| Job in a recipe | Fat, emulsification and colour - it is what makes a custard silky and a mayonnaise hold |
| Suits | Vegetarian, Gluten-free, Dairy-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 3 |
Questions
2 egg yolks = 1 whole egg. A whole egg carries the yolk plus its white, so it approximates two yolks by volume while diluting the richness. Leaner and paler; a custard sets firmer and less silkily because of the added albumen.
1 egg yolk (for emulsifying) = 1 tsp liquid soy lecithin. Lecithin is the specific molecule that lets a yolk hold oil and water together - using it directly does the emulsifying job without the egg. Emulsifies only. It contributes no richness, colour or setting power.
1 egg yolk = 1 tbsp cornstarch whisked into 2 tbsp of the recipe's cold liquid. Where the yolk's job is to thicken a pastry cream or custard, starch gelatinisation reaches a similar set by an entirely different route. Sets firmer and less silky, with none of the yolk's flavour or golden colour. It will not emulsify.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.