June 23, 2024

11 Best Egg Substitutes for Baking



chickpea liquid water brine draining vegan aquafaba
Detry26//Getty Images

This egg substitute is likely already in your pantry. The magical ingredient known as aquafaba is simply the liquid from canned chickpeas. It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue.

3 tablespoons aquafaba = 1 egg



Vinegar + Baking Soda

vinegar and baking soda
Eskay Lim / EyeEm//Getty Images

Eggs are often used as leaveners to make your baked goods rise so you’ll need a replacement that won’t leave your final product flat. Enter: this old-school science project. The vinegar and baking soda bubble up to create a leavening agent in your baked goods.

1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda = 1 egg


Liquid Egg Replacement

liquid egg for scrambled eggs is being poured into frying pan
Westend61//Getty Images

Even when it’s hard to find eggs, you should be able to find commercial liquid egg replacements at your store. They’re a great option for your favorite egg recipes and you don’t even have to deal with the shells. Follow the package instructions on the right ratio to use.

Advertisement – Continue Reading Below


Vegetable Oil + Baking Powder + Water

oil and baking powder
Anastasia Turshina//Getty Images

This easy substitute uses kitchen staples you likely already have on hand. It’s ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.

1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg


Flax Seeds + Warm Water

crushed flax seeds
Mizina//Getty Images

Have you ever heard the term “flax egg” or maybe you’ve seen it referred to as “flegg.” No matter what you call it, this swap is a no brainer. When the ground flax seeds and water combine, it creates a thick mixture that’s similar in texture to eggs.

1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg




homemade applesauce
The Pioneer Woman

Ideal for baked goods where there’s another leavening agent at work, this substitute is used for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened or flavored is you have, just cut back on other sweeteners in the recipe or save the swap for baked goods that will benefit from the extra spice.

1/4 cup unsweetened plain applesauce = 1 egg

Advertisement – Continue Reading Below


Mashed Banana

mashed banana
The Pioneer Woman

A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won’t help your baked goods rise, but it will provide lots of moisture.

1/4 cup mashed banana = 1 egg


Chia Seed + Water

chia seeds in water
MAIKA 777//Getty Images

Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.

1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg


Arrowroot Powder + Water

arrowroot powder and water
gojak//Getty Images

Arrowroot powder is used more for binding and moisture, ideally for baked goods that call for another leavening agent.

3 tablespoons water + 2 tablespoons arrowroot powder = 1 egg

Advertisement – Continue Reading Below


Soy Protein Powder + Water

soy protein powder in scoop top view
jirkaejc//Getty Images

Ideal for baked goods where another leavening agent is called for, this egg substitute is used more for binding and moisture.

1 tablespoon soy protein powder + 3 tablespoons water = 1 egg




Johner Images//Getty Images

Using yogurt in place of eggs is ideal for baked goods where there’s another leavening agent at work. It’ll help with binding and moisture.

1/4 cup yogurt = 1 egg


preview for Watch Our Latest Recipe Videos

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below

Advertisement – Continue Reading Below