Best Substitutes for Eggs
Eggs do five jobs in cooking. They bind ingredients (think meatloaf). They leaven (soufflés rise because of whipped eggs). They add moisture (custards are basically sweetened eggs). They emulsify (mayonnaise exists because eggs hold oil and water together). They create structure (cakes set because egg proteins coagulate at 140-180F).
Most substitutes handle one or two jobs well. None do all five. A flax egg binds but won't whip into meringue. Aquafaba whips beautifully but tastes beany in custard.
Pick your substitute based on what the egg does in your specific recipe. Binding? Flax works. Leavening? You need aquafaba or commercial replacer. Structure? Silken tofu or yogurt.
Best Overall Substitute
Flax eggs at 1 tablespoon ground flaxseed + 3 tablespoons water per egg. Mix and let sit 5 minutes until thick. Works in 80% of baking recipes where eggs bind and add moisture. Costs about $0.05 per egg equivalent versus $0.30 for real eggs.
All Substitutes
Flax eggs
1 tablespoon ground flaxseed + 3 tablespoons water per eggGround flaxseed releases mucilage when mixed with water, creating a gel that mimics egg's binding properties. The gel holds ingredients together and adds moisture. Mix and let sit 5 minutes before using. Golden flax tastes milder than brown. The texture is slightly grainy, so blend smooth if that bothers you. Adds 37 calories and 3g fiber per egg replaced.
Aquafaba (chickpea liquid)
3 tablespoons per egg, 2 tablespoons per egg whiteThe proteins and starches in chickpea cooking liquid whip into foam just like egg whites. Use the liquid from canned chickpeas straight, or reduce homemade aquafaba by 25% for better consistency. Whips to soft peaks in 3-5 minutes, stiff peaks in 8-10. Add 1/8 teaspoon cream of tartar per 1/2 cup for stability. The foam deflates faster than egg whites, so work quickly.
Applesauce
1/4 cup per eggApplesauce adds moisture and acts as a mild binder through its pectin content. Use unsweetened to control sugar levels. Works best in recipes with other binding agents (flour, oats). Makes baked goods denser and more moist. They'll also brown faster due to the fruit sugars, so reduce oven temperature by 25F or cover with foil halfway through.
Silken tofu
1/4 cup (60g) blended per eggSilken tofu's protein content (5g per 1/4 cup) provides structure similar to eggs. Blend until completely smooth, about 30 seconds. The neutral flavor works in sweet or savory dishes. Adds creaminess without the cholesterol. Firm silken works better than soft. Regular tofu is too grainy.
Banana (mashed)
1/4 cup per eggRipe bananas bind through natural sugars and starches. Use yellow bananas with brown spots for best binding and sweetness. Adds distinct banana flavor that works in chocolate or spice-heavy recipes. Makes everything moister and denser. Browning happens faster, so watch carefully after 2/3 of baking time.
Greek yogurt
1/4 cup per eggFull-fat Greek yogurt (not regular) has enough protein (6g per 1/4 cup) to provide structure. The acid activates baking soda for extra lift. Plain unflavored only. Adds tanginess that works well in lemon or berry recipes. Reduces browning, so increase temperature by 25F if needed for color.
Chia eggs
1 tablespoon chia seeds + 3 tablespoons water per eggWorks like flax but creates a thicker, more gelatinous texture. White chia seeds look better than black in light batters. Grind for smoother texture or leave whole for added crunch. Takes 15 minutes to fully gel. The binding is stronger than flax but the flavor is more noticeable.
Commercial egg replacer
1.5 teaspoons + 3 tablespoons water per eggUsually potato starch, tapioca starch, and leavening agents. Brands like Ener-G or Bob's Red Mill work for binding and some leavening. No protein means less structure than real eggs. Follow package directions exactly. Some brands foam when whisked, mimicking beaten eggs. Shelf-stable for 2 years.
How to Adjust Your Recipe
Check your recipe's mixing method first. Creaming butter and sugar, then adding eggs? Add your substitute slowly in 3-4 additions to prevent curdling. Recipes calling for separated eggs need special handling. Use aquafaba for the whites, another sub for the yolks.
Increase liquid by 1-2 tablespoons when using dry substitutes (flax, chia). Decrease by the same when using wet ones (applesauce, yogurt). Baking time often increases 5-10 minutes with egg substitutes since they don't set as firmly.
For recipes using 3+ eggs, combine substitutes. Use flax for 2 eggs and applesauce for the third. This prevents any one flavor from dominating.
When Not to Substitute
French pastries need real eggs. Choux pastry (cream puffs, eclairs) requires eggs' unique protein structure to create steam pockets. Egg-based sauces like hollandaise or carbonara can't be substituted. The emulsification happens at specific temperatures (160-180F) that only egg proteins achieve.
Custard-based desserts (crème brûlée, flan, ice cream base) need eggs for both texture and flavor. Substitutes create grainy or watery results. Soufflés and sponge cakes depend on whipped whole eggs or whites for 100% of their structure.
Frequently Asked Questions
Can I use mayonnaise instead of eggs in baking?
Yes, use 3 tablespoons mayo per egg in cakes and quick breads. Mayo is basically eggs and oil, so it adds moisture and fat. Works best in chocolate cakes where the mayo flavor disappears. Don't use in cookies (too much oil makes them spread) or anything needing leavening. Regular mayo works better than light versions, which contain more water and less fat.
How do I replace eggs in brownies?
Use 1/4 cup applesauce or mashed banana per egg for fudgy brownies. For cake-like brownies, use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). Both make brownies denser than the original. Add an extra 1/4 teaspoon baking powder if you want more lift. Reduce baking time by 5 minutes since egg-free brownies set faster on top but stay gooey inside.
What's the best egg substitute for cookies?
Depends on the cookie type. For chewy cookies, use flax eggs (1 tablespoon ground flax + 3 tablespoons water). For crispy cookies, use 3 tablespoons aquafaba per egg. For cake-like cookies, try 1/4 cup applesauce. Commercial egg replacer (1.5 teaspoons + 3 tablespoons water) works universally but gives slightly different texture. All substitutes make cookies spread less, so flatten them before baking.