If you’re looking for the best egg substitute in baking, you’ve come to the right place. We go through our top 23 egg substitutes to use for baking, scrambles and more, and when to use them. Some of the egg substitutes are intended for vegan recipes and baking, and others don’t require dietary restrictions. There are so many options available for use.
Why Substitute Eggs?
If you’re wondering why you would want to substitute eggs, there are many reasons to do so. Perhaps you simply naturally ran out of eggs, and you can’t get to the store to get more. Or perhaps eggs are not used because of cultural, religious, or health reasons. And sometimes dietary restrictions cause people to avoid eggs.
Whatever your reason for substituting eggs, we’ve got you covered with a substantial list of egg substitutes for baking and cooking. Just follow along and we’ll help you find the best egg substitute.
The Purpose of Eggs in Baking
What do eggs do in baking? There are a variety of purposes that eggs fulfill when used in baking and cooking. Knowing what purpose, the egg in recipe fulfills will help you select the best egg substitute. Here are the purposes of eggs.
Binding. Eggs fulfill the role of being a binding agent or stabilizer in recipes for quick breads, brownies, and muffins, the egg helps to hold it all together as well as provide the structure.
Emulsify. Eggs help emulsify two ingredients together that normally wouldn’t bond together. For example, oil and water don’t mix. But blend the two together with eggs and the lecithin and other protein in the egg yolks cause it all to stick together. This is the case with many salad dressings and sauces.
Leavening. Eggs are used in recipes for pancakes and muffins to help with the leavening. In other words, it’s what helps them to rise, along with baking soda or baking powder.
Moisture. Eggs are used in things like cookies and cakes to help add moisture to them. Without eggs, they would be dry and tough.
Taste. In some recipes where eggs are the main ingredient, such as in scrambled eggs, quiches and frittatas, the egg is present for the flavor and texture.
Look. When making egg wash or other recipes where the egg adds value to the appearance, you’ll want to take this into consideration so that you can carefully navigate a replacement that serves the same purpose.
Egg Substitutes for Baked Goods
Following is a list of the best egg substitutes for baking, along with each one’s purpose and the quantity that should be used to substitute each substitute for one egg.
Many people keep bananas on hand and a mashed banana can work well to take the place of an egg in many recipes. Bananas are plant based so they work well for vegan diets. And they do a good job of adding moisture to many recipes.
The best bananas to use for an egg substitute are ones that are well ripened and have a few brown speckles on the skin.
The purpose of mashed banana as an egg substitute: Banana can be used to add moisture and stabilize the structure of baked goods.
Cons: Banana has a distinct flavor that is different from an egg, so be careful when adding it to baked goods where the flavor is delicate.
Recommended quantity: ½ banana or ¼ cup smashed = 1 egg
Applesauce can be a choice replacement for an egg in baking. It works well because it’s low in fat, helps to add moisture, and adds a bit of richness to the flavor.
Applesauce goes great in cakes, cookies, brownies, quick breads, and muffins. We recommend using unsweetened applesauce as your substitute rather than sweetened or flavored applesauce whenever available.
The purpose of applesauce as an egg substitute: Applesauce can be used to add moisture and richness of flavor to baked goods.
Cons: Baked goods will have a subtle apple flavor when applesauce is used as an egg substitute in baking.
Recommended quantity: ¼ cup applesauce = 1 egg
The best way to use tofu when substituting it for egg is to process it in a blender or food processor before adding it to the mixture of ingredients. It will help to make the contents smoother and creamier rather than chunky.
The purpose of tofu as an egg substitute: Tofu can be used to provide stabilization and binding properties to baked goods. One of the benefits of using tofu is that it’s plant based so is good for vegan diets or dietary restrictions that avoid eggs. It’s also mild in flavor so it doesn’t get in the way when you’re working with delicate flavor profiles.
Cons: Tofu doesn’t give the same leavening properties to the baked good that eggs do. If a leavening agent is needed, one of the substitutes below would be better recommended.
Recommended quantity: ¼ cup silken tofu = 1 egg
Ground flax mixed with water can make an ideal substitute for egg in baking. We recommend grinding it in a food processor, blender, or coffee grinder before putting it to work. Then mix it with water and stir until a paste is formed. At this point it’s ready to be added to your mix of ingredients.
The great thing about using flax seed is that it has a relatively minimal flavor.
The purpose of flax seed as an egg substitute: Flax seed makes a good binding agent for recipes, when mixed with water it forms a paste.
Cons: Flax seed should be ground before you add it to your recipe, or you will have crunchy results that aren’t as desirable.
Recommended quantity: 1 tbsp ground + 3 tbsp water = 1 egg
Ground Chia seeds, mixed with water can make an ideal substitute for egg in baking. We recommend grinding your seed in a food processor, blender, or coffee grinder before putting it to work. Then mix it with water and stir until a paste is formed. At this point it’s ready to be added to your mix of ingredients.
The purpose of chia seed as an egg substitute: Chia seed makes a good binding agent for recipes, when mixed with water it forms a paste.
Cons: Chia seeds should be ground before you add it to your recipe, or you will have crunchy results that aren’t as desirable. If you don’t want black flecks of chia seeds in your food, be sure to use the white seeds instead of the black seeds.
Recommended quantity: 1 tbsp chia seeds + 3 tbsp water = 1 egg
Commercial Egg Replacer
Commercial egg replacer, like Bob’s Red Mill is usually made from potato starch, baking soda, tapioca flour, and psyllium husk. Because of this combination of ingredients, it makes a good solution for egg substitute in baking as it will help baked goods to rise and stabilizes them.
The purpose of commercial egg replacer as an egg substitute: Commercial egg replacer generally works as a binding and leavening agent.
Cons: Some egg replacers are better than others depending on their use and your need.
Recommended quantity: follow package instructions = 1 egg
Plain gelatin makes it easy to replace an egg. Just use the specified amount mentioned below and you’ll not miss an egg as a binding agent. Gelatin works well as an egg replacement because it has no flavor. It’s great in cream pies, and any batter that will be baked. When you add it to a batter, you’ll notice that it becomes immediately thicker.
The purpose gelatin as an egg substitute: Gelatin is a perfect binding agent.
Cons: Gelatin doesn’t work as a leavening agent. So, if you’re needing both binding and leavening, you’ll want to look to some of the other options.
Recommended quantity: 1 tbsp gelatin + 3 tbsp water = 1 egg
Mashed avocado can work on many occasions as an egg substitute in baking. It will of course add a subtle avocado flavor to the item where it’s used. Mashed avocado works great in brownies as it helps make them moist, stable, and adds to the rich chocolate flavor.
The purpose mashed avocado as an egg substitute: Mashed avocado provides moisture and stability in baked goods.
Cons: If you need the egg substitute to be low fat, you’ll not want to use this option. Avocado is relatively high fat and high calories.
Recommended quantity: ¼ cup mashed avocado = 1 egg
Pumpkin can be relatively easy to find and is plant based. It can even be purchased in a can, already prepared and simply ready to add to your recipe.
The purpose of pumpkin as an egg substitute: Pureed pumpkin provides moisture and stability in baked goods.
Cons: The main drawback to using pumpkin in place of an egg is its distinct flavor. Be careful of adding it to baked goods that have a delicate flavor like lemon for example.
Recommended quantity: ¼ cup pureed pumpkin = 1 egg
Chickpea flour can work well as an egg substitute for baking. We like Bob’s Red Mill Chickpea Flour. It’s plant based and is a great vegan friendly alternative. It works well even for egg heavy ingredients. To use it, just mix the flour with the water in the quantities mentioned below until a smooth paste is formed. Then add it to your ingredients.
The purpose of chickpea flour as an egg substitute: Chickpea flour provides binding and stability in baked goods.
Cons: Chickpea flour can be difficult to find at a general grocery store. It’s better found a specialty stores.
Recommended quantity: 3 tbsp chickpea flour + 3 tbsp water = 1 egg
Almond butter is best used as an egg substitute in baking items such as pancakes, cookies, and brownies. You’ll want to be sure to use a creamy version of almond butter so that your batter turns out nice and smooth rather than chunky.
The purpose of almond butter as an egg substitute: Almond butter helps to provide moisture as well as hints of binding.
Cons: Almond butter emits a mild nutty flavor. This should be taken into consideration as you likely won’t want to use it as an across-the-board substitute.
Recommended quantity: 3 tablespoons = 1 egg
It’s possible to use quick oats mixed with boiling water as an egg substitute in baking. This works well especially for cookies, cakes. The use of boiling water, mixed with quick cooking oats helps to form a paste that’s suitable as a vegan substitute for egg.
The purpose of oats as an egg substitute: Using oats mixed with boiling water forms a paste that creates a thickening or binding agent when added to a recipe.
Cons: The use of oats as a substitute for egg in baking doesn’t include a leavening agent. If egg was the only aspect of creating air pockets in your recipe and it was vital, then you’re going to want to look to an alternate solution.
Recommended quantity: 2 tbsp oats + 3 tbsp boiling water = 1 egg
Cornstarch is suitable as an egg substitute in baking. One of the benefits of using cornstarch is that it doesn’t disturb the flavor of the item since it has very little to no taste.
The purpose of cornstarch as an egg substitute: Cornstarch acts as a thickener or binding agent.
Cons: The use of cornstarch and water solely, doesn’t provide any leavening. If the presence of air pockets is critical to the outcome of your recipe, you’ll want to add a leavening agent in addition to cornstarch.
Recommended quantity: 1 tbsp cornstarch + 3 tbsp water = 1 egg
Baking Soda & Vinegar
Using baking soda and vinegar as an egg substitute works best in baked goods such as cupcakes, cakes and quick breads that are intended to be light and airy. The reaction of baking soda and vinegar when mixed together is that of foam.
The purpose of baking soda and vinegar as an egg substitute: baking soda and vinegar act as a leavening agent and help create air bubbles which cause the dough to rise.
Cons: baking soda and vinegar doesn’t provide a solution for items needing a binding agent.
Recommended quantity: 1 tsp baking soda + 1 tbsp vinegar
Arrowroot powder is a starch that’s grain free. Many who follow a whole30 or paleo diet use arrowroot powder. It’s also a gluten free product that works well as a binding agent.
Arrowroot powder works best as a thickening agent in custard and sauces. It can also be used as a binding agent in cookies, cakes, and breads.
The purpose of arrowroot as an egg substitute: Arrowroot powder acts as a thickening agent in baked goods.
Cons: Arrowroot powder doesn’t provide a leavening agent.
Recommended quantity: 2 tbsp powder + 3 tbsp water
Water, Oil, and Baking Powder
You can mix water, oil, and baking powder and use those as an egg substitute using the ratio below. These ingredients work best as a leavening agent for things like rolls, cakes, and pancakes.
The purpose of water, oil, and baking powder as an egg substitute: works best as a substitute when an egg is used as a leavening agent.
Cons: It doesn’t provide properties as a binding agent.
Recommended quantity: 2 tbsp water + 2 tsp baking powder + 1 tsp vegetable oil = 1 egg
Carbonated water makes a great substitute for eggs in cakes, cookies, pancakes, and quick breads. The fizzy aspect acts as a leavening agent for the batter, without altering the flavor because water tastes like water.
The purpose of carbonated water as an egg substitute: Carbonated water creates air pockets in the batter and acts as a leavening agent.
Cons: Carbonated water doesn’t bind or act as a stabilizer.
Recommended quantity: 1/4 cup carbonated water = 1 egg
Soy lecithin is a byproduct of soybean oil and can be used in place of egg when baking. Just follow the instructions below for the recommended quantity. It works well for imitating the thick texture of egg yolks.
The purpose of Soy lecithin as an egg substitute: Soy lecithin can be used as a binding agent for baked goods.
Cons: Contains lesser emulsifier characteristics than egg lecithin.
Recommended quantity: 1 tbsp soy = 1 whole egg
Psyllium husk is used by vegans and gluten free eaters. It works well for binding and holding ingredients in your baked goods together.
The purpose of psyllium husk as an egg substitute: Psyllium husk can be used as an egg substitute and works as a binding agent. It is a very fine product, so a small quantity is all that’s needed.
Cons: Doesn’t serve as a leavening agent.
Recommended quantity: 1 tsp psyllium husks + 3 tbsp water
Chickpea cooking liquid, or aquafaba is the liquid that is in the can from chickpeas. Because of its structure it is the perfect plant-based alternative for egg whites. It can be whisked and used for meringue, mousse, macrons, homemade marshmallows. It’s the perfect egg white replacement. It also comes as aquafaba powder.
The purpose of aquafaba as an egg substitute: The use of aquafaba is to add volume and structure to baked goods.
Cons: The flavor of aquafaba is a slightly different than that of egg whites.
Recommended quantity: 1/4 cup = 1 egg
Buttermilk works well as an egg substitute for baked goods like cakes, quick breads, and pancakes when there is another ingredient present that acts as a leavening agent.
The purpose of buttermilk as an egg substitute: Buttermilk provides good flavor, moisture, and richness to any recipe.
Cons: buttermilk doesn’t act as a leavening agent.
Recommended quantity: ¼ cup buttermilk = 1 egg
Sweetened Condensed Milk
Sweetened condensed milk works well as an egg substitute for pancakes, cakes, and cupcakes. You’ll want to decrease the amount of sugar your recipe calls for because of the sugar content in the sweetened condensed milk.
The purpose of condensed milk as an egg substitute: Adds moisture and helps hold the batter together.
Cons: Sweetened condensed milk doesn’t act as a leavening agent and will require you to decrease the sugar you’re adding because of its sugar content.
Recommended quantity: ¼ cup sweetened condensed milk = 1 egg
Greek yogurt can be a great egg substitute whether you’ve run out of eggs or you want to avoid them because of dietary restrictions. The addition of Greek yogurt adds delicious flavor and mirrors the effects of an egg.
The purpose of Greek yogurt as an egg substitute: Greek yogurt adds moisture to baked goods.
Cons: Greek yogurt is not a dairy free substitute.
Recommended quantity: 1/4 cup Greek yogurt = 1 egg
Egg Substitutes According to Baked Good
Following are our best recommendations for egg substitutes according to baked goods. Please choose the best option that fits your needs.
Egg Substitutes for Cakes and Cupcakes
For making moist cakes and cupcakes, we recommend using the following options as an egg replacement.
¼ cup mashed banana
¼ cup applesauce
¼ cup tofu
¼ cup buttermilk
¼ cup sweetened condensed milk
1 tbsp flax seed + 3 tbsp water
These choices will help provide binding, leavening, and moisture for delicious cakes and cupcakes.
Best Egg Substitutes for Cakes
The following are other egg substitutes that focus on leavening and creating sufficient air pockets in your cake.
¼ cup carbonated water
2 tsp baking powder + 2 tbsp water + 1 tbsp oil
1 tbsp vinegar + 1/2 tsp baking powder
1/4 cup tofu + 1/2 tsp baking powder
Best Egg Substitutes for Cookies
Eggs in cookies provide moisture and rigidity. The best egg substitutes for cookies are flax seeds, chia seeds, applesauce, aquafaba that’s been whisked until it’s foamy. Use the detailed list above to know how much of your choice egg substitute to use in place of the egg in your cookie recipe.
With brownies being rich in flavor, you can use any of the recommended replacements from the list above when substituting for eggs. Ideally, you’d want something that can act as both a binding agent and leavening agent.
Best Egg Substitutes for Brownies:
If we had to choose the best egg substitutes for brownies, we’d recommend carbonated water, mashed avocado, or unsweetened applesauce. But most any of the recommended egg substitutes listed above will work just fine for brownies.
The role of eggs in muffins is to provide structure, volume, and body.
Best Egg Substitutes for Muffins
Any of the items on our egg substitute list above will work for muffins. However, some of the more popular substitutes for muffins include ground flax seed, applesauce, mashed banana, ground chia seed.
The role of eggs in quick breads is to provide binding and moisture.
Best Egg Substitutes for Quick Breads
Popular egg substitutes for quick breads include ground flax seed, ground chia seed, applesauce, smashed banana for heart healthy diets. However, any of the egg substitutes on our list above will work well.
The role of eggs in meringue is provide aeration, increase volume, and form stiff peaks.
Best Egg Substitute for Meringue
The best egg substitute for meringue is aquafaba. Aquafaba is the water that’s in a can of chickpeas. This can be whisked to create a substance that’s similar to whipped egg whites.
Notes About Using Flax Seed as an Egg Substitute
The best way to use flax seed as an egg substitute is to grind it with a coffee grinder and mix it with water. Flax seed that’s used whole won’t be desirable and will create crunchy chunks in your baked goods.
Notes About Using Silken Tofu as an Egg Substitute
The best way to use silken tofu as an egg substitute is to first process it in a blender before adding it to your recipe. This will create a nice smooth consistency that’s easy to work with.
How To Substitute Eggs In Recipes
The best way to substitute eggs in recipes is to know its role and then use the best egg substitute in our best substitutes for eggs in baking list, or our best substitutes for eggs in cooking list, that achieves that same role.
The Best Substitutes for Eggs in Cooking
The role of eggs in cooking is typically used for binding, and not leavening. Here are some egg substitutes that work well for cooking.
Olive Oil: Use 1 tbsp, for 2 eggs
Mayonnaise: Use 1 tbsp for 1 egg
Flour & Oatmeal: Mix small equal amounts of flour and oatmeal, then add a touch of hot water to make a paste. This works well to use as a binding agent.
Breadcrumbs: Grind up old bread and use as a binding agent.
Best Egg Substitute for Breading: Use any unsweetened non-dairy milk, such as almond milk, oat milk, coconut milk, soy milk, cashew milk, banana milk, hemp milk, and more.
The role of an egg in pancakes is to act as a binding agent, to add moisture, and stabilizes the shape and structure of a pancake.
Best Egg Substitute for Pancakes
The best egg substitutes for pancakes, depending on your preferred flavor include, applesauce, banana, avocado, and pumpkin. You can find the recommended quantities for each one in our list of egg substitutes above.
The role of egg in a dish such as an egg scramble is one where the egg acts as the main ingredient.
Best Egg Substitutes for Scrambles
If you can’t eat eggs because of dietary restrictions, the best egg substitute for scrambles is an egg replacement such as tofu or chickpea flour mixed with milk or water, along with seasonings. These options will provide a similar structure to a scrambled egg.
Frittatas and Quiches
The role of egg in frittatas and quiches is one where the egg acts as the main ingredient.
Best Egg Substitutes for Frittatas and Quiches
The best egg substitutes for frittatas and quiches include tofu or chickpea flour with seasonings. These ingredients will provide a similar structure and texture to a scrambled egg.
The purpose of egg in meat dishes such as burgers, meatballs, and meatloaf is act as a binding agent. It’s what helps to hold it all together.
Best Egg Substitutes for Burgers, Meatballs and Meatloaf
The best egg substitutes for meat dishes, where meat acts as a binding agent includes, ground flax, ground chia, arrowroot powder, and aquafaba.
Choosing the Right Substitution
Choosing the right substitution for your egg replacement is most effective when tapping into the knowledge of knowing why the substitute is needed, or knowing the egg’s purpose in the recipe. Then you can effectively choose the best substitute.
Frequently Asked Questions
Following are frequently asked questions that relate to finding the best egg substitute in baking. If you have a question that’s not answered here, just drop it to us in the comments box below and we’ll be happy to answer it.
How much egg substitute do I add to replace an egg?
You’ll need approximately 1/4 cup of egg substitute, per egg that your recipe calls for.
Can you leave out eggs in baking?
We think you’ll be disappointed in the outcome of your baked good if you totally leave out eggs and an egg replacement in the recipe you’re making. We encourage you to select the best egg substitute in baking according to the purpose it serves.
What if you don’t have enough eggs or enough of one egg substitute?
If you don’t have enough eggs or enough of one egg substitute, it’s okay to use more than one substitute in your recipe. For example, if you want to use applesauce, but then you realize you don’t have enough you can finish off the quantity needed with mashed bananas or any other substitute that you choose.
How to make vegan egg substitutes taste like eggs?
Eggs have a distinctive taste that will likely be missing when you use something else in place of it. Using a bit of Kala namak can help to provide the flavor you’ll miss by the eggs being absent. It is a kiln-filtered rock salt that has a sulphureous, pungent smell.
What is a good egg wash substitute?
If you need to make an egg wash for your baked goods, but you’ve made the decision to not use eggs, there are a variety of substitutes that can be used including, water, milk, almond or soy milk for vegan options, oil, or vegan butter.
What about egg yolks?
You might be thinking, if my recipe calls for egg yolks only, instead of a whole egg, what substitute should I use? On most occasions, when baking any of the replacements listed on this page, except Aquafaba, will work as an egg yolk replacement.