Whether you are dealing with dietary restrictions, allergies, high prices, shortages, or simply ran out of eggs, there are plenty of reliable alternatives for baking and cooking without them.
There is no perfect egg substitute but with the right ingredient(s), you can still achieve great results. You may need to experiment to find the perfect proportions and quantities of ingredients to reach the best results for your new recipe. Eggs help emulsify water and fat, while also binding dry and wet ingredients together. Eggs also cause dough to expand by releasing gas once mixed with liquid, acid or heat for optimal texture and crumb. Texture, taste, moisture and structure will change the more eggs you replace.
Single Egg Replacements
The best egg substitute for your recipe depends on if your recipe needs extra fat, a binding or leavening agent and other factors. For recipes that rely heavily on eggs like sponge and pound cakes, chiffon, angel food or churros, substitutes often fall short. In these cases, it is often best to find a dedicated vegan recipe that was developed without eggs from the start. If your recipe calls for 3 or more eggs, most egg substitutions will not work without further modifications of your recipe for further binding or leavening. If the result of reducing or removing eggs adds more liquid than is typical with an egg, you may need to slightly increase your baking or cooking time as directed by your original recipe. If you are in a rush, searching for comparable vegan recipes will kickstart your egg-substitution success.
Quick Reference: Effective Egg Substitutions for a Single Egg
| Substitute | Amount | Best For | Notes |
| Baking soda + vinegar | 1 tsp (6g) + 1 tbsp (15g) | Cakes, brownies, quick breads, most desserts | Leavening agent for rise |
| Mashed ripe banana | 1/4 cup (60g) | Cakes, muffins, pies, brownies, bars, pancakes, quick breads, banana breads | Binding agent; adds banana flavor |
| Water + baking powder + vegetable oil | 2 tbsp (30g) + 2 tsp (8g) + 1 tsp (5g) | Cookies, brownies, bars, quick breads | Effective for moisture and binding |
| Aquafaba | 1/4 cup (57g) | Brownies, bars, yeast breads, brioche, pancakes, ice cream | Best for whipping, meringue-like texture |
| Chia seeds + water | 1 tbsp (15g) + 3 tbsp (44g) | Cakes, cookies, tarts, quick breads, yeast breads, brownies, bars, muffins | Binding agent; adds fiber and chewiness |
| Plain Greek yogurt | 1/4 cup (57g) | Cakes, quick breads, muffins, brownies, pancakes | Binding and moisture |
| Pumpkin purée | 1/4 cup (57g) | Brownies, dense cakes | Moisture, subtle flavor, chewy texture |
| Applesauce | 1/4 cup (64g) | Sweet desserts, cookies, brownies, bars, muffins, quick breads, carrot cakes, pancakes | Binding; adds moisture and chewiness |
| Peanut butter | 3 tbsp (48g) | Sweet desserts, cookies, brownies, bars, muffins, quick breads, pancakes | Binding; adds protein and density |
| Cornstarch + water | 1 tbsp (14g) + 3 tbsp (42g) | Custards, puddings, cookies, quick breads | Flavorless binder; no fat or protein |
| Sparkling water | 1/4 cup (57g) | Cakes, cupcakes, pancakes, waffles, muffins, quick breads | Light, fluffy texture substitute |
| Water (or milk, yogurt) | 1/4 cup (60g) | Cookie dough (raw, uncooked) | Moisture replacement for uncooked recipes |
| Mashed potatoes | 1/4 cup (60g) or 3 tbsp (30g) | Meatloaf, meatballs, savory foods | Binding; let sit before baking |
Comprehensive Egg Substitutions Guide
Cakes, brownies, quick breads and most dessert recipes
- 1 tsp (6 grams), Baking soda
- 1 tbsp (15 grams), Vinegar
Combine ingredients before adding them to your recipe. This effective and shelf-stable option is ideal when your recipe requires a leavening agent to get a rise out of your bakes. Neutral in flavor when properly balanced, though overuse may create a slight tang.
Tip: Do not have enough baking soda in your pantry? You can substitute with 3 teaspoons (14 grams) of baking powder in this instance.
Cakes, muffins, pies, brownies and bars, pancakes, quick breads, and banana breads
- 1/4 cup (60 grams or ½ of a whole), Mashed ripe banana
This natural option is great when you need a binding agent for dense cakes. Adds noticeable sweetness and banana flavor, especially in light or mild-flavored bakes.
OR
- 1/4 cup (50 grams), Avocado
If you are working with chocolate or cocoa powder flavors and want added protein, healthy fats, and creamy texture, this could be a good option. Mild and buttery; can impart a faint earthy flavor and green tint, especially in light batters.
Cookies, brownies and bars, and quick breads
- 2 tbsp (30 grams), Water
- 2 tsp (8 grams), Baking powder
- 1 tsp (5 grams), Vegetable oil
Combine ingredients before adding them to the recipe. Neutral in taste and will not affect the flavor profile of your recipe.
Brownies and bars, yeast breads, brioche, pancakes, and ice cream
- 1/4 cup (57 grams), Aquafaba (chickpea cooking liquid)
Subtle bean-like taste when raw but becomes virtually undetectable in baked goods.
OR
- 4 tbsp (44 grams), Chickpea flour
- 4 tbsp (59 grams), Water
Instructions: Simply drain a can of chickpeas through a strainer into a bowl to get your aquafaba. If it is thin and runny and unlike egg texture, simmer on the stovetop to thicken.
If you need to replace the ability to whip egg whites, such as a substitute for meringue, mousse, marshmallows, or soufflé this is the replacement of choice. It is also a great choice for consistent results, and for thin bakes with added moisture and protein. Has a slight nutty, beany flavor that may show up in lighter recipes if not masked.
Cakes, cookies, tarts, quick breads, yeast breads, brownies and bars, and muffins
- 1 tbsp (15 grams), Chia seeds (or 7 grams, Ground flaxseed)
- 3 tbsp (44 grams), Water
Combine and add to the recipe’s ingredients. Choose this health-conscious replacement when you need a binding agent and desire added fiber, and a firm chewy texture. Earthy and nutty flavor, noticeable in lighter recipes but often pleasant. Avoid using this replacement for most brioche recipes.
Cakes, quick breads, muffins, brownies and bars, and pancakes
- 1/4 cup (57 grams), Plain Greek yogurt
Slight tanginess may come through, especially in delicate or vanilla-based bakes.
Brownies and dense cakes
- 1/4 cup (57 grams), Pumpkin purée (or butternut or acorn squash)
This option will impart added moisture and chewy texture to your bakes. Adds subtle sweetness and squash flavor along with a bit of color.
Sweet desserts, cookies, brownies and bars muffins, quick breads, carrot cakes and pancakes
- 1/4 cup (64 grams), Applesauce (unsweetened and with no other added ingredients)
Choose this sweet binding substitute if you want added moisture and some chewiness. Avoid using more than 1 cup in your recipe as it may negatively affect the texture. Sweet and fruity, best used where a touch of apple flavor is welcome.
OR
- 3 tbsp (48 grams), Nut butter (or peanut butter, cashew butter or almond butter)
This nutty binding substitute will add additional density and protein to your bake. Strong nutty taste, often noticeable unless paired with chocolate or other complementary ingredients.
Custards, puddings, cookies, quick breads
- 1 tbsp (14 grams), Cornstarch (or arrowroot powder, potato starch, other starches, or xanthan gum)
- 3 tbsp (42 grams), Warm water
Combine ingredients then add to recipe. Choose this shelf-stable option when you need a binding agent with less moisture, no protein, or no fat. Completely neutral in flavor, making it ideal for delicate bakes like custards.
Cakes, cupcakes, pancakes, waffles, muffins, and quick breads
- 1/4 cup (57 grams), Sparkling water (or unflavored carbonated water or seltzer)
This is another substitution when eggs are not to be creamed with butter and a light, fluffy texture is desired. Flavorless and ideal when you want zero impact on taste.
Cookie dough (raw and uncooked)
- 1/4 cup (60 grams), Water (or milk or plain yogurt)
When using this substitution in your recipe, any steps for adding baking powder or baking soda to your recipe can be skipped. Neutral flavor although yogurt may add slight tang depending on variety.
Meatloaf, meatballs and other savory foods.
- 1/4 cup (60 grams), Mashed potatoes (or sweet potatoes)
OR
- 3 tbsp (30 grams), Quick cooking oats
Let these recipe mixtures sit for 15-30 minutes before baking or cooking. Mild and savory and may slightly affect flavor in sweet bakes but works well in savory dishes.
Troubleshooting recipes with egg substitutes
Chances are you will not nail the recipe the first time as it can take a few experiments and iteration to get closer to the result you are going for. The good news is that baking is science, and you just need to find the perfect balance of fat, amino acids and leavening agent proportions.
- The cake is not rising enough: Try adding 1/2 teaspoon (8 grams) of baking powder per egg.
- The dough is not light enough: Try adding 1/4 cup (60 grams) of sparkling water.
- The texture is not light enough when using fruit purées: Try adding ½ teaspoon (8 grams) of baking powder.
- The recipe is not leavening properly: Try adding 1 teaspoon (6 grams) of baking soda + 1 tablespoon (15 grams) vinegar or a 1/4 (60 grams) cup of sparkling water.
- The recipe is not dense enough: Try adding 1/4 cup (60 grams) or half of a mashed ripe banana.
- The recipe is not binding enough: Try adding 1/4 cup (60 grams) of a mashed ripe banana or 1 tablespoon (14 grams) cornstarch. Alternatively, try adding roughly 2-3 teaspoons (7-14 grams) of one of the following ingredients for each egg: whole wheat flour, instant potato flakes, tomato paste.