Egg Substitutes
Eggs do three jobs in a recipe — bind, leaven, and add moisture. The best replacement depends on which job matters most for what you're making.
Best all-round substitute for egg: Unsweetened applesauce — use 1/4 cup = 1 egg. Moisture + binding. Best in cakes, muffins, quick breads.
Egg substitutes & ratios
| Substitute | Ratio | Notes |
|---|---|---|
| Unsweetened applesauce | 1/4 cup = 1 egg | Moisture + binding. Best in cakes, muffins, quick breads. |
| Mashed ripe banana | 1/4 cup = 1 egg | Adds banana flavor; great in pancakes and brownies. |
| Flax egg | 1 tbsp ground flax + 3 tbsp water = 1 egg | Let sit 5 min to gel. Vegan binder for cookies/breads. |
| Plain yogurt | 1/4 cup = 1 egg | Moisture + a little structure; keep batter from drying out. |
| Aquafaba (chickpea liquid) | 3 tbsp = 1 whole egg | Whips like egg whites — use 2 tbsp to replace one egg white (meringue, macarons). |
Which one should you use?
For binding (cookies, burgers) use a flax egg. For moisture and rise in cakes use applesauce or yogurt. For anything that needs whipped whites (meringue, mousse), aquafaba is the only swap that behaves the same.
FAQ
What is the best egg substitute for baking?
For most cakes and muffins, 1/4 cup unsweetened applesauce per egg works well — it adds moisture and light binding. For cookies and breads that need binding, a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 minutes) is the closest vegan match.
How do I replace eggs in a recipe that needs whipping?
Use aquafaba — the liquid from a can of chickpeas. About 3 tablespoons whips up like one egg white and works in meringues, mousses and macarons.
How many eggs can I substitute before a recipe fails?
Replacements work reliably up to about 2-3 eggs. Beyond that the structure suffers, since you're replacing most of the binding and lift — choose a recipe designed to be eggless instead.
More substitutes
General home-cooking guidance; results vary by recipe. Ratios are starting points — adjust to taste and texture.