Best Substitutes for Egg Yolks

One large egg contains about 1 tablespoon of yolk. The white adds protein and water, which dilutes richness by about 25%. In custards, this means a slightly lighter texture and less golden color. The setting temperature stays the same (160-170F for custard). Adding an extra teaspoon of butter per whole egg brings back some richness.

Cornstarch thickens at 203F, much higher than egg yolks at 160F. It creates a glossy, pudding-like texture without richness or flavor. Mix the cornstarch and cold water until smooth before adding to hot liquids. Whisk constantly to prevent lumps. The final texture is bouncy rather than creamy.

Heavy cream adds richness (36% fat vs yolk's 32%) but zero thickening power. It works only in recipes where yolks provide fat and moisture, not structure. The cream makes things looser, so reduce other liquids by 1 tablespoon per yolk replaced. Whipping the cream first helps in some batters.

The proteins in chickpea cooking liquid mimic egg proteins when whipped. It foams well but provides no fat or richness. Use the thick liquid from canned chickpeas, not homemade (too thin). It whips best at room temperature. Add 1 teaspoon oil per yolk for fat content. Slight bean flavor disappears in strongly flavored dishes.

Greek yogurt adds moisture and tang but less fat (5% vs yolk's 32%). The acid can curdle when heated above 170F, so temper it first. Mix yogurt with a bit of the hot liquid, then stir back in off heat. Works best in baked goods where the acid activates baking soda. The yogurt proteins don't thicken like eggs.

Silken tofu provides protein and creamy texture without thickening power. Blend until completely smooth (chunks are obvious). It adds moisture but minimal fat (2.7g per 100g vs yolk's 27g per 100g). The neutral flavor works everywhere but the texture differs. Add 1 teaspoon oil per yolk for richness.

Banana adds moisture and binding but zero fat or protein. The fruit sugars caramelize during baking, adding sweetness and darker color. Use very ripe bananas (black spots) for smoothest texture. The banana flavor is strong, limiting uses. Works only in sweet applications where banana complements other flavors.

This combo mimics yolk's fat and liquid content but provides no thickening or emulsifying. Butter is 80% fat (vs yolk's 32%) so the mixture is actually richer. Use whole milk for best results. Melt butter first, then whisk in cold milk to prevent separation. Only works in recipes using yolks for richness alone.