Best Egg Yolks Substitutes
What Can I Use Instead of Egg Yolks in a Recipe?
Use the same amount as the original. Direct substitute by volume; pasteurized so safe for raw applications.
Need to replace Egg Yolks in a recipe? These 3 alternatives have you covered. From pantry staples to specialty swaps, this guide walks through every practical Egg Yolks replacement you can use in cooking and baking — with the ratios you need to get it right. Ideal if you need to save money at the store. The top pick is Liquid egg yolk product (pasteurized) — it's the closest match for most recipes. Direct substitute by volume; pasteurized so safe for raw applications.
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Get ratios for Egg Yolks →All Egg Yolks Substitutes (3 options)
Direct substitute by volume; pasteurized so safe for raw applications.
Thaw before use. Slightly different texture for custards and mayonnaise but works for baking.
Reconstitute with water (approximately 2 tbsp powder per 1 cup yolks). Longer shelf life but may need whisking to dissolve smoothly.
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Tips for Substituting Egg Yolks
For most recipes, Liquid egg yolk product (pasteurized) is the best starting point. Direct substitute by volume; pasteurized so safe for raw applications. Watching your grocery budget? Powdered egg yolk is the most wallet-friendly swap and does a solid job in most uses. If you're unsure which Egg Yolks substitute to use, think about why the original is in the recipe: flavor, texture, moisture, or binding? Choose the substitute that best matches that function.
Common Questions About Egg Yolks Substitutes
The best substitute for Egg Yolks is Liquid egg yolk product (pasteurized). Use the same amount. Direct substitute by volume; pasteurized so safe for raw applications.
This guide lists 3 Egg Yolks alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
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