How to Substitute Eggs in Baking: 12 Tested Replacements

Eggs perform multiple functions in baking: they bind ingredients, add moisture, provide lift through leavening, and contribute to structure and richness. The best egg substitute depends on which of these functions the egg is primarily serving in your recipe.

Understanding What Eggs Do

Before choosing a substitute, identify the egg's role:

• Binding: Holds ingredients together (cookies, meatballs, veggie burgers).
• Leavening: Provides lift and lightness (cakes, muffins, soufflés).
• Moisture: Adds liquid to the batter (quick breads, brownies).
• Richness: Adds fat and flavor (custards, pastry cream).
• Emulsification: Helps fat and water combine (mayonnaise, hollandaise).

The 12 Best Egg Substitutes

1. Flax Egg (Best for Binding)

Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 5 minutes until it forms a gel. This replaces 1 egg.

Best for: Cookies, muffins, dense cakes, veggie burgers. Flavor impact: Slight nutty flavor, barely noticeable in spiced recipes.

2. Chia Egg (Best for Binding)

Mix 1 tablespoon of chia seeds with 3 tablespoons of water. Let sit for 5–10 minutes. Replaces 1 egg.

Best for: Cookies, muffins, pancakes. Flavor impact: Neutral flavor, but adds visible seeds.

3. Applesauce (Best for Moisture)

Use ¼ cup (60g) of unsweetened applesauce to replace 1 egg.

Best for: Cakes, quick breads, muffins, brownies. Flavor impact: Adds mild apple flavor; works best in spiced recipes. Note: Adds sweetness — reduce sugar by 1–2 tablespoons.

4. Mashed Banana (Best for Moisture and Binding)

Use ¼ cup (60g) of mashed ripe banana to replace 1 egg.

Best for: Pancakes, muffins, quick breads, cookies. Flavor impact: Noticeable banana flavor — embrace it or avoid it depending on your recipe.

5. Aquafaba (Best for Leavening and Meringues)

Use 3 tablespoons of aquafaba (the liquid from canned chickpeas) to replace 1 egg, or 2 tablespoons to replace 1 egg white.

Best for: Meringues, macarons, mousse, chiffon cakes, whipped cream alternatives. Flavor impact: Neutral when whipped; slight bean flavor when unwhipped.

6. Commercial Egg Replacer

Products like Bob's Red Mill Egg Replacer or JUST Egg are formulated to mimic eggs in baking. Follow package directions.

Best for: Any baking application. Flavor impact: Neutral.

7. Silken Tofu (Best for Dense Cakes and Brownies)

Blend ¼ cup (60g) of silken tofu until completely smooth. Replaces 1 egg.

Best for: Dense cakes, brownies, cheesecakes. Flavor impact: Neutral when blended smooth.

8. Yogurt or Sour Cream (Best for Tender Cakes)

Use ¼ cup (60g) of plain yogurt or sour cream to replace 1 egg.

Best for: Cakes, muffins, quick breads. Flavor impact: Slight tang; adds tenderness.

9. Buttermilk (Best for Leavening)

Use ¼ cup (60ml) of buttermilk to replace 1 egg. Reduce other liquids slightly.

Best for: Pancakes, waffles, cakes. Flavor impact: Adds slight tang and activates baking soda for extra lift.

10. Carbonated Water (Best for Lightness)

Use ¼ cup (60ml) of carbonated water to replace 1 egg.

Best for: Light cakes, waffles, pancakes. Flavor impact: Neutral.

11. Vinegar and Baking Soda (Best for Leavening)

Mix 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar. Replaces 1 egg.

Best for: Cakes, cupcakes, quick breads where lift is the primary role. Flavor impact: Neutral; the vinegar smell dissipates during baking.

12. Arrowroot Powder (Best for Binding)

Mix 2 tablespoons of arrowroot powder with 3 tablespoons of water. Replaces 1 egg.

Best for: Cookies, sauces, puddings. Flavor impact: Neutral.

Quick Reference Chart

Tips for Success

When substituting eggs, keep these principles in mind: recipes with 1–2 eggs are easier to adapt than those with 3 or more. Recipes that rely heavily on eggs for structure (like chiffon cakes or soufflés) are the most challenging to adapt. Start with recipes specifically designed for egg-free baking if you're new to substitutions.

Use our Ingredient Substitution Tool [blocked] to find substitutes for any ingredient in your recipe.