Best Eggs Substitutes for Cooking & Baking
Eggs are one of the most common allergens and a staple in baking and cooking. Whether you have an egg allergy, follow a vegan diet, or simply ran out, these substitutes will help you achieve great results.
Substitutes
Flax Egg
Best for: Muffins, pancakes, cookies
Let sit 5 minutes until gel-like. Adds a slightly nutty flavor.
Chia Egg
Best for: Quick breads, muffins
Let sit 5 minutes. Seeds remain visible in final product.
Applesauce
Best for: Cakes, muffins, sweet breads
Adds moisture and natural sweetness. Reduce sugar slightly.
Mashed Banana
Best for: Pancakes, muffins, quick breads
Adds banana flavor. Best in recipes where that flavor complements.
Aquafaba
Best for: Meringues, macarons, mousse
Liquid from canned chickpeas. Whips like egg whites!
Silken Tofu
Best for: Dense cakes, brownies, custards
Blend until completely smooth. Adds protein.
Commercial Egg Replacer
Best for: All-purpose baking
Brands like Bob's Red Mill or JUST Egg work well.
Yogurt
Best for: Cakes, muffins
Use plain unsweetened. Dairy-free yogurt works too.
Pro Tips
- 1For binding (burgers, meatballs): Use flax egg or chia egg
- 2For moisture (cakes, muffins): Use applesauce or mashed banana
- 3For leavening (fluffy cakes): Use aquafaba or commercial replacer + extra baking powder
- 4For richness (custards, quiche): Use silken tofu blended smooth
- 5Most egg substitutes work best when replacing 1-2 eggs. For recipes needing 3+ eggs, results may vary.