June 23, 2024

11 Best Egg Substitutes for Baking

1

Aquafaba

chickpea liquid water brine draining vegan aquafaba
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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

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2

Vinegar + Baking Soda

vinegar and baking soda
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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

3

Liquid Egg Replacement

liquid egg for scrambled eggs is being poured into frying pan
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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.

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4

Vegetable Oil + Baking Powder + Water

oil and baking powder
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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

5

Flax Seeds + Warm Water

crushed flax seeds
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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

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6

Applesauce

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

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7

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

8

Chia Seed + Water

chia seeds in water
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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

9

Arrowroot Powder + Water

arrowroot powder and water
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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

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10

Soy Protein Powder + Water

soy protein powder in scoop top view
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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

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11

Yogurt

yogurt
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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

 

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