The Absolute Best Egg Substitutes

Eggs are not only delicious to eat scrambled, fried, or in an omelet, but this ingredient is important in both cooking and baking. Eggs serve six major roles in the culinary and pastry worlds: emulsifying, leavening, thickening, binding, coating, and beautifying, Egg Farmers of Canada says.

Emulsifiers are important for blending foods that don't usually mix well together, like oil and water, according to MasterClass. Eggs are an important emulsifier in both mayonnaise and salad dressings. According to Baker Bettie, home bakers already know that eggs play a crucial role in binding and leavening to create both fluffy and stable baked goods and thickening to create custards and puddings that are delightfully creamy. They are also used for aesthetics in making sure a brown sugar-cinnamon topping stays put on a coffee cake and that every pan of biscuits has a golden-brown color and glossy shine.

Since eggs serve so many purposes in cooking and baking, it's important to know what role they play in the particular recipe you're needing a substitute for. What may work in one instance won't work in another, so we've narrowed down the best options and shared their specific uses in culinary and pastry applications. The great news is that you likely have most or all of these substitutes in your kitchen already, so you'll be able to use any as needed.


Applesauce may be a good choice for an egg substitute when it's being used as a binder, according to LiveStrong. This is often the case in baked goods like cakes and brownies. Of course, since applesauce is sweet, you'll want to avoid using it in savory baked goods, but it's worth experimenting with if you're looking for an egg substitute in sweetbreads, cakes, or other similar baked goods. Plus, it may be a nice pick for plant-based eaters looking to make a favorite recipe vegan with a cost-effective ingredient.

When substituting with applesauce, it's recommended to use ¼ cup as a replacement for each egg. However, while this substitution may be successful for recipes that only call for one egg, it may not be a great pick for those where multiple are needed as binders, according to Delighted Cooking, as applesauce is much denser than eggs are and can weigh your baked good down, making it look, taste, and feel different. The publication recommends adding applesauce at the end so that it doesn't make your batter soupy or mushy — and you may also want to play with the amount of sugar you add to the recipe if the applesauce you use has some already in it.

Ground flax and chia seeds

Flax and chia "eggs" are popular egg substitutes in vegan baking, and you'll find them used in a variety of plant-based recipes, according to MyRecipes. Though Heart of a Baker says that these seeds shouldn't be used as an egg replacer in just any baked good, and you should avoid using them in things like crepes or a vanilla cake where it would have a noticeable effect on the color and flavor. Feel free to use them in a banana nut bread or a batch of brownies, though. This is because flax and chia, even ground up, will still be visible in lighter-colored baked goods, and they also add a nutty flavor.

It's also important to note that utilizing flaxseed meal or ground chia seeds as egg replacers in baking may require a bit of patience, as the seeds have to combine with water to create a gelatinous substance. If you're looking to replace one egg in a recipe like pancakes, muffins, brownies, or quick breads, Minimalist Baker says to combine 1 tablespoon of ground flaxseed meal or chia seeds in a small dish with 2.5 tablespoons of water, and then give it five minutes to thicken up. Once the water looks absorbed, it's ready to be added to your dough or batter.

Yogurt and buttermilk

Dairy products can be great egg replacers if you eat dairy, particularly yogurt and buttermilk. Don't worry if not, though, because you can also use their vegan counterparts, like coconut or soy yogurt — even apple cider vinegar mixed with a milk alternative can work. According to Our Everyday Life, yogurt and buttermilk are best used in bread, brownie, cake, and cookie recipes as binders when baking. However, these ingredients do have a bit of a tang to them due to undergoing fermentation processes, so it's important to consider if they will have a positive or negative impact on the taste of the recipes you need an egg substitute for.

Our Everyday Life suggests using ¼ cup of plain yogurt, plus ½ teaspoon of baking soda for one egg. The baking soda is added to replicate an egg's leavening capabilities, while the yogurt (or buttermilk) adds moisture and thickens the batter. Just remember that because these are liquid ingredients they will change the texture profile of your baked goods. Because of that, you may want to scale back a bit on the other liquids in your recipe for these to be successful substitutes.

Sparkling water

Turns out, your sparkling water habit may serve you well in more ways than just curbing your soda intake. It can be a great egg replacer in baked goods and luckily won't affect the taste of them, unlike mashed fruits and ground seeds, due to its neutral flavor profile. Of course, if you only have limoncello La Croix on hand, that would have an odd effect on the flavor of your baked good. Only plain carbonated is the appropriate substitute here.

According to This Wife Cooks, sparkling water should only be used in cakes, cupcakes, brownies, and quick breads. This substitute has been used successfully in recipes that call for up to three eggs. The post advises using ¼ cup of sparkling water for each egg. Leaftv says that this sneaky ingredient works to lift and lighten your batters and doughs, as the carbonation in the sparkling water acts as a leavening agent. The publication also notes that if you're in a bind, you can use regular water and add lemon juice to bring some acidity. You'll need 1 tablespoon of lemon juice for each cup of water used.

Vinegar and baking soda

Household staples vinegar and baking soda are a perfect duo when you're fresh out of eggs at the start of a baking venture. Only Eggless says that this combo works well as an egg replacer for just about any cake, cupcake, quick bread, muffin, pancake, or waffle recipe that calls for a single egg.

This combination is an excellent leavening agent, but its power is short-lived — just like that baking soda and vinegar volcano you made for the elementary school science fair. Add in 1 tablespoon of vinegar and 1 teaspoon of baking soda in place of one egg at the end of your mixing process, then get your batter or dough in the oven as soon as possible to make the most of this egg replacer. You'll also want to make sure your baking soda is fresh if it's been in your cupboard for a while. If baking soda doesn't bubble after combining with the vinegar, it has expired. That means it won't be a useful leavening agent for getting a perfect rise on your next cake.

Silken tofu

Whether you're vegan or have an egg allergy, silken tofu can be a great protein-packed egg replacer. And it's one of the ingredient substitutes, that, if you're vegan, you should probably know about. The egg replacer hack went viral on TikTok last year for its smooth, custardy texture that can be used in a plant-based scramble. Simply expel the excess water by wrapping it in a towel and pressing a stack of books on top. Then toss it in a blender, mash it with a fork, or break it up in a frying pan to get the scrambled egg consistency.

Silken tofu also has other baking applications as an egg replacer (mashed smooth instead of scrambled). According to Plant Based on a Budget, you can use 3 tablespoons of silken tofu in the place of one egg when baking, and it should go undetected by your meat-loving friends if you're baking something with a strong flavor, like a lemon pound cake. However, tofu doesn't have any leavening power and is better used as a binder for denser baked goods, as well as custards, puddings, and creamy pie fillings, to bind and thicken, according to My Darling Vegan.

Commercial egg replacers

If you pursue egg-free baking regularly, investing in a boxed egg replacer product could be worth it. These products are powdery plant-based substitutes that replicate an egg's ability to emulsify, thicken, bind, and add moisture to baked goods. However, it will not work for culinary purposes, like making vegan scrambled eggs or frittatas. Some widely available brands include Ener-G and Bob's Red Mill.

Commercial egg replacers are the best substitute for eggs available when baking, as they are successful in lifting doughs and batters to peak fluffiness and binding ingredients for a finished product with the perfect texture. However, they aren't perfect substitutes, especially when multiple eggs are called for in a recipe, like in a soufflé. If you're baking a soufflé, it's worth trying other substitutes to find the best one for your needs.

Additionally, these commercial egg replacers are incredibly economical — a box of Ener-G Egg Replacer costs $9.95 and can replace 100 eggs, according to its website. Simply follow the package directions and there's your egg replacement ready to go.

Mashed banana

Banana is another fruit that can serve as an egg replacer when mashed. However, as mashed bananas are pretty dense and flavor-forward, you should use them as an egg substitute in sweet and chewy baked goods like muffins, brownies, breakfast bars, and, of course, banana bread. The bananas will serve as a binder and add moisture to your dough or batter but will not act as a leavening agent.

Leaftv advises swapping in ¼ cup mashed banana for one whole egg in a recipe, but a mashed banana will add a lot more moisture and significantly more sweetness than an egg will to your baked goods, so be sure to adjust other liquids and sugar sources accordingly. LiveStrong says that mashed bananas will also provide a nice caramelization and excellent structure, just be prepared for your treat to taste like banana, especially if the rest of your batter doesn't have strong flavors. For example, you may taste banana more in a simple yellow cake versus a devil's food cake.

Arrowroot powder

Also known as arrowroot starch or flour, arrowroot powder is a common staple of gluten-free cooking and baking. It has both culinary and baking applications as an egg replacer. Arrowroot is a tuber that's higher in protein than most other root vegetables and is often used as a thickening agent, according to Healthline. It can be used in savory dishes like sauces, soups, and stews as well as sweet treats like jellies, puddings, cookies, and cakes.

Arrowroot powder needs to be combined with water to be the most effective, according to Bob's Red Mill. Like with the flax "eggs" and commercial egg replacers, whisk a small amount of arrowroot powder with double or triple the amount of water and let the mixture thicken for a few minutes before using it in a recipe. Bob's Red Mill suggests adding your arrowroot powder "slurry" at the end of the cooking or baking process to prevent the breakdown of starches in the powder.


Aquafaba is a fancy term for that thick liquid your canned beans are sitting in, and it deserves more than just being poured down the drain. This starchy, viscous water can serve as a binding, thickening, and leavening agent, as well as an emulsifier, in place of eggs, according to McCormick. That makes it one of the best egg substitutes available for baking. While the aquafaba from a can of chickpeas is the most commonly used because of its egg-like color that turns white when whipped, you can use the liquid from any can of beans, according to GoDairyFree. However, you'll want to choose a label that says "no salt added," if possible, so it doesn't interfere with the flavor and texture of your recipe.

Depending on the swap you need for your recipe, McCormick advises subbing in 3 tablespoons of aquafaba for one egg, 2 tablespoons for an egg white, and 1 tablespoon for one egg yolk. And if you're looking to make meringues, simply whip aquafaba with some granulated sugar in an electric mixer until you achieve those signature white peaks. The possibilities are practically endless with what you can make with aquafaba, as Well + Good says you can use it as an egg substitute in recipes ranging from ravioli to omelets and cheesecake to brownies.

Mashed avocado

Everyone's favorite green Instagram-worthy item (avocado toast, anyone?) can also be used as a nutrient-dense egg substitute. Healthy Substitute used mashed avocado in a brownie recipe, and it's best used for dense baked goods like brownies and muffins to create rich, creamy textures. However, it may not achieve the same rise as when you use eggs because mashed avocado doesn't have leavening power (though you can work around that by adding baking powder). That being said, it will make your favorite treats extra-palatable thanks to the high fat content of avocados.

Half of an avocado is equal to one egg, according to Unconventional Baker, which gives your baked goods a nice dose of fiber, magnesium, and potassium. It can also be used to make a luscious chocolate mousse or pudding with a little help from a blender or food processor, according to Giada De Laurentiis for Food Network. Plus it's allergen-friendly for those with dietary restrictions.

Chickpea flour

While chickpea flour may seem like a trendy, millennial ingredient in the U.S., it's long been a staple in Indian, Nepalese, Italian, Pakistani, and French cooking, according to NPR. Also known as besan, chana, gram, or garbanzo bean flour, this nutrient-dense gluten-free flour alternative has a host of uses beyond making socca or other regional flatbreads. While there are slight differences between American-ized chickpea flour and besan, says Vegan Richa, their uses are the same. CookingLight says chickpea flour is an excellent binder for baking, while it can also replace eggs in culinary situations. You'll also get some nice plant protein and a fiber boost.

Vegan Baking suggests using ¼ cup of chickpea flour combined with ¼ cup of water, or milk of your choice, to create a mixture that will replace one egg. You can also blend chickpea flour and water or milk with your favorite seasonings to create a delicious vegan scramble, per Vegan Richa, or even a plant-based frittata or omelet. While this may sound like a specialty ingredient that could be hard to source, you can buy it on Amazon, Walmart, and Whole Foods Market, among other major retailers.