🥚

Eggs

Baking

A kitchen staple used for binding, leavening, moisture, and richness in baking and cooking. One of the most commonly substituted ingredients.

6 substitutes

Substitutes

1 tbsp ground flaxseed + 3 tbsp water per egg

Mix and let sit 5 minutes until gel-like. Great binding substitute for baking. Adds a slightly nutty flavor.

✅Best for: cookies, muffins, pancakes, quick breads

⚠️Not for: meringue, soufflé, angel food cake

1 tbsp chia seeds + 3 tbsp water per egg

Mix and let sit 5 minutes until gel-like. Neutral flavor, excellent binding. Seeds remain visible as small specks.

✅Best for: cookies, muffins, pancakes, brownies

⚠️Not for: meringue, soufflé, custard

1/4 cup (about half a banana) per egg

Adds moisture and natural sweetness. Works best in sweet baked goods. Will add banana flavor.

✅Best for: pancakes, muffins, quick breads, brownies

⚠️Not for: savory dishes, anything where banana flavor is unwanted

1/4 cup per egg

Adds moisture with mild sweetness. Use unsweetened for best results. Makes baked goods denser and more moist.

✅Best for: muffins, cakes, quick breads

⚠️Not for: cookies that need structure, savory dishes

1/4 cup blended per egg

Blend until completely smooth. Adds moisture and protein with neutral flavor. Makes baked goods dense and moist.

✅Best for: brownies, cakes, custard-style dishes, quiche

⚠️Not for: light fluffy cakes, meringue

follow package directions (typically 1.5 tsp powder + 2-3 tbsp water per egg)

Products like Bob's Red Mill Egg Replacer are designed specifically for this. Most reliable vegan option for baking structure.

✅Best for: cakes, cookies, muffins, all baking

⚠️Not for: scrambled eggs, omelets, custard