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Like eggs, adds moisture and structure to baked goods. It also adds about the same amount of protein, so you won't lose out on the satisfaction factor. Regular yogurt may work, but it won't offer as much protein. Opt for full-fat Greek yogurt because it has a similar amount of fat as an egg. Unless you're looking to alter the flavor of your baked good, go for plain varieties.

In our brownie test, Greek yogurt was the next best thing compared to eggs, creating relatively fluffy bars with a rich, chewy bite.

How to use it: Substitute 1/4 cup Greek yogurt for one egg.

Got a can of chickpeas? The viscous liquid in the can, called aquafaba, acts similarly to egg whites in recipes, adding moisture and height. You can even whip aquafaba into a fluffy, meringue-like consistency.

Use the liquid to replace eggs or egg whites in a recipe. Just note it will impart a slight bean-y taste, but it's usually undetectable in sweet baked goods.

It created slightly oily brownies with a shiny, crackly top. The aquafaba brownies were slightly less sweet than those made with Greek yogurt, probably because aquafaba adds less natural sugar.

How to use it: Substitute 3 tablespoons of aquafaba for one egg.

Mashed fruit or starches are popular stand-ins for eggs. We've seen mashed bananas, apples and even canned pumpkin or sweet potato puree. In our brownie test, we used applesauce because it doesn't have as much sweetness as bananas or as much earthiness as pumpkin puree.

It worked but didn't provide as much structure as aquafaba or yogurt. The brownies were ultra-fudgy and dense with very little bite. We would guess that this wouldn't work for baked goods where height is a goal, like bread or cakes. For denser treats like brownies, it works in a pinch.

How to use it: Substitute 1/4 cup applesauce for one egg.

This type of tofu has a soft, creamy consistency that you can scoop up with a spoon. It's often used in soups or stews or blended into plant-based sauces, dressings and desserts. It also works as a substitute for eggs. Silken tofu imparts very little flavor but offers moisture and heft.

Like the applesauce, it created fudgy brownies that barely rose and didn't have much chew. It's better in dense baked goods like certain cakes, bars or brownies.

How to use it: Substitute 1/4 cup silken tofu for one egg.

Flax meal, or ground flaxseeds, mixed with water creates what is popularly known as a "flax egg." The seeds absorb the water and form a gel-like substance. Similar in consistency to an egg, it helps bind ingredients and adds moisture and richness. Like eggs, flaxseeds are high in omega-3 fatty acids. Unlike eggs, you'll also get a dose of fiber and healthy plant compounds.

In our brownie test, the flaxseeds created the densest result, with the brownies caving in the middle. They were also pretty oily, but we appreciated their shiny, crisp, crackly top.

How to use it: Substitute 1 tablespoon of flax meal and 3 tablespoons of water for one egg.

Of course, baking isn't the only time you might need an egg replacement. “If you're looking for a with a similar texture to scrambled eggs or an omelet, mung beans make a fantastic substitute,” says Dandrea-Russert. “They are rich in magnesium, zinc and fiber.” Blend and cook them for a similar texture to eggs, she says, or try a mung bean-based, liquid egg replacer like .

The Prevention Test Kitchen has tried Just Egg with great results, heating it in a skillet to form fluffy curds that remarkably mimic the real deal.

How to use it: Substitute 3 tablespoons of Just Egg for one egg.

Silken tofu may be best for baking, but firm tofu makes excellent scrambles. “Using firm or extra-firm tofu, simply squeeze out excess water, crumble it into a hot pan, and cook it with your favorite vegetables like onions, peppers and spinach,” says Dandrea-Russert. “This makes a nutritious, high-protein breakfast. I love serving it with avocado, salsa, cilantro and hot sauce, paired with a side of breakfast potatoes for the most satisfying .”

To mimic the color of scrambled eggs, sprinkle a little bit of turmeric into it as it cooks. It'll turn yolk-yellow.

How to use it: Substitute about 3 ounces of firm tofu for one egg.

Starch-based egg replacers, like , can also work. It contains just four ingredients — potato starch, tapioca flour, baking soda and psyllium husk fiber — and is suitable for those on a vegan or gluten-free diet (or both). According to the brand, it can be used in cakes, cookies, muffins, pancakes, quick bread and more. It does not work for scrambles or meringues. Unlike whole eggs, it's cholesterol-free and contains no fat.

How to use it: Substitute 1 tablespoon of egg replacer and 2 tablespoons of water for one egg.