Substitute for Egg yolks
What it does in a recipe: Richness, emulsification, and golden color.
1 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.
Whole egg
per 1 egg yolk
US1 egg, and reduce the recipe's other liquid by 1 Tbsp
Metric1 egg, minus 15 ml liquid
Pantry stapleBaking-safe ✓Alcohol-freeDairy-freeFish-freeGluten-freeNut-freePeanut-freeShellfish-freeSoy-freeSesame-freeContains egg
Adds the white — lighter and less rich.
What changes: Lighter, less rich
Best for: Most bakes
Related swaps
Common questions
- What can I use instead of Egg yolks?
- Whole egg: 1 egg, and reduce the recipe's other liquid by 1 Tbsp.
- What is the exact ratio to substitute Egg yolks?
- Whole egg (per 1 egg yolk) — US: 1 egg, and reduce the recipe's other liquid by 1 Tbsp. Metric: 1 egg, minus 15 ml liquid.
- What changes when you substitute Egg yolks?
- Lighter, less rich.
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