Yogurt or buttermilk

Yogurt and buttermilk are both good alternatives to eggs. The flavor of your dish may change if you use flavored or sweetened yogurt, so plain yogurt is recommended. Plain yogurt works well in recipes where eggs act as the binding ingredient, providing moisture and improving the finished product's texture. For each egg that has to be substituted, use 1/4 cup (60 grams) of yogurt instead. P

Buttermilk will work for baking a cake or preparing a batch of muffins. This fermented dairy drink helps recipes that already call for a leavening agent (baking soda or baking powder, for example) to bind ingredients and provide moisture to baked goods. Use 1/4 cup (60 grams) of buttermilk in place of one egg in this replacement.