Egg Substitute

Eggs bind, lift, add moisture and set proteins. In a cookie or brownie their main job is binding and moisture, which most swaps handle well. In a sponge cake or soufflé the egg is the structure, and no swap really replaces it.

Use one of these instead — amounts update as you change the quantity.

Flax egg

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  • 2 tbsp ground flaxseed
  • ⅓ cup water (rest 5 minutes to gel)

Best for: Muffins, cookies, pancakes, veggie burgers

Nutty, slightly speckled. Chia seeds work the same way.

Aquafaba

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  • ⅓ cup liquid from a can of chickpeas

Best for: Meringues, brownies, cakes

Whips like egg whites. Save the chickpeas for a curry.

Unsweetened applesauce

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  • ½ cup unsweetened applesauce

Best for: Brownies, quick breads, muffins

Makes bakes denser and moister; add ¼ tsp extra baking powder per egg for lift.

Mashed ripe banana

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  • ½ cup mashed ripe banana

Best for: Pancakes, banana bread, muffins

You will taste the banana.

Plain yogurt

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  • ½ cup plain yogurt

Best for: Cakes, muffins

Adds moisture and tang; not for binding meatballs.

Questions people ask

What is the best egg substitute for baking?

For most muffins, cookies and pancakes, a flax egg (1 tbsp ground flax + 3 tbsp water per egg). For anything that needs whipped whites, aquafaba.

How many eggs can I replace?

Up to two in most recipes. Beyond that the texture changes noticeably unless the recipe was written to be egg-free.

What can replace egg in meatballs or breading?

For binding meatballs, use a flax egg or 3 tbsp of milk-soaked breadcrumbs. For breading, dip in milk, yogurt or mustard thinned with water.

Other swaps: Buttermilk · Heavy cream · Baking powder · Cornstarch · Sour cream · Brown sugar · Butter · Milk