Eggs serve different roles in recipes—binding, leavening, and adding moisture. Whether you're vegan, allergic to eggs, or just ran out, these substitutes can help you achieve great results. Below is a quick-reference guide to replacing eggs in cooking and baking.
Flaxseeds & Chia Seeds
1 egg = 1 Tbsp ground flax or chia + 3 Tbsp water (let sit 5-10 min).
Purpose: Binding.
Best for: Cookies, muffins, pancakes, quick breads.
Notes: Flaxseeds add a subtle earthy flavor.
Fruit & Veggie Purees
1 egg = ¼ cup puree (applesauce, mashed banana, or pumpkin).
Purpose: Moisture and binding.
Best for: Cakes, brownies, muffins.
Notes: Adds moisture but makes bakes denser; add ¼ tsp baking powder for extra rise.
Nut Butters
1 egg = 3 Tbsp nut butter (almond, peanut, cashew).
Purpose: Binding and moisture.
Best for: Cookies, brownies, pancakes.
Notes: Adds richness; works well with chocolate-based recipes.
Mashed Avocado
1 egg = ¼ cup mashed avocado
1 egg yolk = 1 Tbsp mashed avocado.
Purpose: Moisture and richness.
Best for: Brownies, chocolate cake, quick breads, mayo, chocolate mousse.
Notes: Creates a moist, rich texture; may add slight green tint.
Silken Tofu
1 egg = ¼ cup blended silken tofu.
Purpose: Binding and moisture.
Best for: Brownies, dense cakes, quiches, custard like desserts, creamy sauces.
Notes: Neutral flavor; adds moisture but makes baked goods heavier.
Firm Tofu
Use crumbled firm tofu in place of scrambled eggs.
Purpose: Texture and protein.
Best for: Scrambles, breakfast dishes, egg salads.
Notes: Season with black salt (kala namak) for an eggy taste.
Vegan Yogurt & Buttermilk
1 egg = ¼ cup plain vegan yogurt or buttermilk.
Purpose: Moisture and binding.
Best for: Muffins, cakes, pancakes, waffles, mayo.
Notes: To make buttermilk, mix 1 Tbsp vinegar/lemon juice with 1 cup plant milk.
Baking Soda & Vinegar
1 egg = 1 tsp baking soda + 1 Tbsp vinegar.
Purpose: Leavening.
Best for: Cakes, cupcakes, fluffy pancakes.
Notes: Add baking soda to the dry ingredients, and the vinegar to the wet ones. Mix all the ingredients only just before baking.
Aquafaba
1 egg white = 3 Tbsp aquafaba (liquid from canned chickpeas).
Purpose: Binding and leavening.
Best for: Meringues, macarons, mousses, fluffy cakes.
Notes: Chill and whip for stiff peaks (like egg whites) or use unwhipped in baking.
Store-Bought Egg Replacers
Bob’s Red Mill & Ener-G: Powdered mix; great for baking.
JUST Egg: Liquid egg alternative for scrambles, omelets, and baking.
WunderEggs: Hard-boiled egg substitute for salads and snacking.
And many more.
Happy egg-free cooking and baking!