silken tofusilken tofu is creamier lighter than regular cotton tofu it makes the product slightly dense but works great as substitute in pancakes brownies custards pies and quick breadsit needs to be beaten and made creamy before being used it can also be mixed with a little water or liquid to ensure more moistnessto substitute for the custard in a quiche blend silken tofu with milk or cream till smooth cup silken tofu replaces 1 egg 50gms of egg4 nut buttersnut butters make a healthy substitute full of healthy fats just like eggs they add a strong flavour to the final product also adds fibre and protein to the baked goods any nut like peanut cashew almond walnuts pecans pistachio can be usedto make nut butter roast the nuts in a pan or in the oven blend in a mixer with a little sugar and oil as required to make it creamy it works as a great binding agent in cookies pancakes waffles brownies and muffins 3tbsp of nut butter replaces 1 egg 50 gms of egg5 yoghurtpreferable greek yoghurt to be used as it doesnt contain water whey if using regular yoghurt hang it for a while and then use with as little water as possible yoghurt works great to provide moisture to keep a product soft and also aids in activating baking soda which makes goods fluffy and light mainly used in cakes and brownies it can also result in a slightly dense product14th cup yoghurt replaces 1 egg 50 gms of egg6 buttermilkbuttermilk can be used in a similar manner to yoghurt for binding and to add moisture to a cake 14th cup of buttermilk baking soda can be used to replace 1 egg7 milkmilk is the most versatile ingredient that can be used as a replacement for eggs mainly in binding and for moistureinputs by michelle peris senior pastry chef the academy of pastry culinary arts