What can I substitute for egg yolk?

Running low on egg yolk? Here are the best verified substitutes, including how to adjust your measurements.

egg yolk — ingredient substitution guide — Photo by Natali Yakovleva on Pexels

About egg yolk

The rich, golden centre of a hen's egg, separated from the white. Egg yolks are prized for their high fat and lecithin content, which makes them exceptional emulsifiers in sauces, custards, and mayonnaise. They contribute richness, colour, and a tender crumb to baked goods, and act as a thickening agent in cooked preparations.

Best substitute

whole egg

A whole egg can stand in for yolks when both emulsification and structure are needed. The white adds extra protein and moisture, so results may be slightly less rich and a touch firmer.

Use 1 whole egg for every 2 egg yolks — reduce other liquids slightly if the batter seems too loose

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Alternative

silken tofu

Blended silken tofu mimics the creamy texture and binding properties of egg yolk in vegan applications. It lacks the fat richness and emulsifying power of lecithin, so results will be less glossy and flavoursome.

Use 1 tablespoon blended silken tofu per egg yolk

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Alternative

What is egg yolk called in other countries?

Country	Name
Australia	egg yolk
Canada	egg yolk
New Zealand	egg yolk
United Kingdom	egg yolk
United States	egg yolk

Common names for egg yolk

yolkegg york

Related ingredients

egg white

2 substitutes available

egg

4 substitutes available

egg white powder

5 substitutes available

aquafaba

5 substitutes available

Soy lecithin is a plant-derived emulsifier that closely replicates the lecithin function of egg yolk in emulsified sauces and dressings. It is flavourless and works well in vegan recipes but provides no fat, colour, or thickening on its own.

Use ¼ teaspoon soy lecithin per egg yolk, combined with a fat source such as oil

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Alternative

aquafaba

The liquid from canned chickpeas contains proteins and starches that provide binding and some emulsification. It lacks the fat and deep flavour of yolk but works reasonably well as a binder in vegan baked goods.

Use 1½ tablespoons aquafaba per egg yolk

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Alternative

condensed milk

Sweetened condensed milk can substitute for egg yolks in some dessert custards and ice cream bases, providing richness and a creamy texture through its fat and sugar content. Only suitable in sweet preparations as it will significantly alter flavour and sweetness.

Use 1 tablespoon condensed milk per egg yolk — reduce other sugar in the recipe accordingly

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