Eggs bind, leaven, and enrich. The right substitute depends on the job: binding for cookies, lift for cakes, moisture for muffins. These swaps suit most baking; they will not make meringue. Whether you ran out mid-recipe or need a dietary swap, here are the best substitutes for egg, with exact amounts.
Use: 1 tbsp ground flaxseed + 3 tbsp water for 1 egg
Rest 5 minutes until gelled, then use.
Best all-rounder for binding in muffins and cookies.
Use: 1/4 cup for 1 egg
Reduce other liquids in the recipe slightly.
Adds moisture; great for cakes and quick breads.
Use: 1/4 cup (about half a banana) for 1 egg
Mash ripe banana smooth.
Adds mild banana flavor — best in sweet bakes.
Use: 1 tbsp chia seeds + 3 tbsp water for 1 egg
Rest 5–10 minutes until gelled.
Like a flax egg; tiny seeds may show.
The best all-round substitute is Flax egg: use 1 tbsp ground flaxseed + 3 tbsp water for 1 egg. Rest 5 minutes until gelled, then use. Best all-rounder for binding in muffins and cookies.
Yes. Use 1/4 cup for 1 egg. Reduce other liquids in the recipe slightly. Adds moisture; great for cakes and quick breads.
Vegan options: Flax egg, Unsweetened applesauce, Mashed banana, Chia egg.
Use 1/4 cup (about half a banana). Mash ripe banana smooth.
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