You can use yogurt instead of an egg at a ratio of 1/4 cup of yogurt per egg. That is the standard cultured-dairy egg replacement, and it works because yogurt adds moisture, protein and a gentle tang to a batter — the things an egg contributes in a muffin or a quick bread, apart from its leavening and structure. It is the egg substitute to use in muffins, quick breads, chocolate cake, coffee cake and banana bread, where the yogurt's acidity also helps the leavening. It is not a substitute in recipes where the egg is the structure, and this page explains exactly where that line falls.

Yogurt as an egg replacer is the choice for bakers who want a moist, tender crumb without any flavour change — or rather, with a flavour change that is an improvement. A chocolate cake made with yogurt instead of eggs has a deep, complex flavour that the egg version lacks, because the yogurt's tang sits behind the chocolate. A coffee cake made with yogurt has a moist crumb that stays soft for days. The swap is simple — measure 1/4 cup of plain yogurt per egg and add it where the recipe says to add the egg — and it is one of the most reliable egg replacements in baking, because yogurt's protein helps the bake hold together in a way that fruit purees cannot.

The ratio, in a table

The table below converts eggs to yogurt for the amounts you are most likely to meet. The rule is always the same: 1/4 cup of yogurt per egg. Use plain, full-fat yogurt: Greek yogurt works too, but it is thicker, so thin it with a tablespoon of milk per 1/4 cup.

Eggs called for Yogurt to use Notes
1 egg 1/4 cup 60 ml
2 eggs 1/2 cup 120 ml
3 eggs 3/4 cup 180 ml
4 eggs 1 cup 240 ml — at the limit
5 eggs 1 1/4 cups Not recommended
6 eggs 1 1/2 cups Not recommended

One large egg weighs about 50 grams, and 1/4 cup of yogurt weighs about 61 grams — a little heavier, because yogurt is mostly water. If you are weighing ingredients, that is the number to use. Note that the yogurt adds water and protein, not fat, so the batter will be slightly wetter than the egg version. That is why the swap works best in recipes that are already moist, and why it is usually limited to three eggs or fewer.

Worked examples

Example 1: A chocolate cake without eggs

A chocolate cake recipe calls for 2 eggs. Replace them with 1/2 cup of plain yogurt. The cake will be moist and tender, with a deep chocolate flavour that the yogurt's tang enhances, and it will rise well — because the recipe contains baking soda, the yogurt's acidity will help it lift. This is the best first recipe to try the swap in, because chocolate covers everything and the yogurt's tang is an asset rather than a limitation.

Example 2: Muffins for a dairy-friendly breakfast

A muffin recipe calls for 1 egg, and you have no eggs in the fridge but a tub of yogurt. Replace the egg with 1/4 cup of yogurt. The muffins will be moist and tender, with a gentle tang that suits blueberry, lemon and banana muffins, and they will hold together well — the yogurt's protein helps the crumb set. This is the swap to use when you are out of eggs rather than avoiding them: it is a practical rescue, not just a dietary choice.

Example 3: A coffee cake with a tangy crumb

A coffee cake recipe calls for 2 eggs. Replace them with 1/2 cup of yogurt. The cake will be moist and tender, with a tang that balances the sweet streusel topping, and it will stay soft for days. The yogurt's acidity also works with the baking soda in the recipe, giving the cake a little extra lift. This is the recipe where the swap is an improvement rather than a compromise: yogurt and coffee cake are a natural pairing.

What changes in the result

Three things change when you swap yogurt for an egg. First, the flavour: yogurt adds a gentle, milky tang. In chocolate cake, coffee cake, lemon cake and muffins, that tang is welcome; in a vanilla cake, it can taste slightly sour, which is why a flax egg or applesauce is safer there. Second, the texture: the bake will be moister and slightly denser, because yogurt binds less strongly than egg protein and does not leaven the way an egg does. Third, the leavening: yogurt's acidity activates baking soda, so a recipe that contains baking soda may rise better with yogurt than with eggs. If the recipe uses only baking powder, the acidity is neutralised and there is no leavening benefit — but the moisture remains.

The practical consequence is that yogurt is a good moisture and binding replacer and a poor structure replacer. It works in muffins, quick breads, chocolate cake, coffee cake and banana bread, where the egg's job is mostly moisture and the recipe has other ingredients providing structure. It does not work in recipes where the egg provides lift, structure or aeration.

When not to substitute

Do not use yogurt in meringues, custards, angel food cake, or any recipe where egg is the main structure. Yogurt cannot whip to peaks, it cannot set into a custard, and it cannot provide the lift that beaten eggs give a sponge. Do not use it in a recipe that calls for more than three eggs — beyond that, the recipe relies too heavily on eggs. Do not use flavoured or sweetened yogurt unless you adjust the sugar and flavourings: a vanilla yogurt will add vanilla, a strawberry yogurt will add strawberry, and a sweetened yogurt will add sugar. Use plain, unsweetened yogurt. And do not use non-fat yogurt in a recipe that needs fat for tenderness — the result will be dry. Use full-fat plain yogurt. The swap is for sweet baking where the tang is welcome, and even there it is best in strongly flavoured recipes.

One more caution: yogurt curdles if it is heated too quickly, so do not use it in a recipe where the egg is added to a hot mixture. In baking, the yogurt goes into a cool batter and heats gradually in the oven, which is fine. In a sauce or a custard, the same swap would fail.

Frequently asked questions

How much yogurt do I use instead of 1 egg?

Use 1/4 cup of yogurt for 1 egg — about 61 grams by weight. For 2 eggs, use 1/2 cup; for 3 eggs, use 3/4 cup. Use plain, full-fat yogurt, and do not use it to replace more than three eggs in a single recipe.

Can I use yogurt instead of eggs in a cake?

Yes, in a muffin, a quick bread, a chocolate cake, a coffee cake or a banana bread, where the egg's job is moisture and binding. The cake will be moister and slightly denser than the egg version, and it may rise better if the recipe contains baking soda. In a light sponge cake or an angel food cake, where the egg provides lift and structure, yogurt will not work.

Can I use Greek yogurt instead of eggs?

Yes, but thin it first. Greek yogurt is much thicker than regular yogurt, so add a tablespoon of milk per 1/4 cup of Greek yogurt to bring it to the consistency of regular yogurt. Otherwise the batter will be too stiff and the bake will be dense. Greek yogurt's tang is slightly stronger, which suits chocolate and lemon cakes well.

Does yogurt make cakes rise better?

It can, if the recipe contains baking soda. Yogurt is acidic, and its acidity reacts with baking soda to produce carbon dioxide, which lifts the cake. If the recipe uses only baking powder, the yogurt's acidity is neutralised by the powder's own acid, and there is no extra lift — but the moisture benefit remains. Do not add extra baking soda to a recipe just because you are using yogurt.

Is yogurt a good egg replacer for vegans?

No — yogurt is a dairy product, so it is not vegan. It is a good egg replacer for people who eat dairy but are out of eggs, or who want a moister bake. For a vegan egg replacer, use a flax egg, a chia egg, applesauce, or a commercial egg replacer. If you need a vegan option with a similar tang, use a plant-based yogurt.

Can I use yogurt instead of eggs in cookies?

In soft, chewy cookies, yes — the cookies will be softer and more cake-like. In crisp cookies, no — the cookies need the egg's protein for their texture. For cookies, a flax egg is often a better choice than yogurt, because it binds more strongly and does not add as much moisture.

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