Here is the list of commonly used egg substitutes in baking:
There are many egg substitute options available when a recipe calls for eggs. All these substitutes can be easily purchased from your grocery stores and health food stores.
| Egg Replacer (Ener-G Powder) | 1.5 tsp + 2 Tbs warm water | Mostly Cookies |
| Flaxseed Meal (not ideal for replacing more than 2 eggs) | 1 Tbs + 3 Tbs Water | Waffles, pancakes, muffins, quick bread |
| Whole Chia seeds (not ideal for replacing more than 2 eggs) | 1 Tbs + 3 Tbs Water | Waffles, muffins, quick bread |
| Pureed fruit/vegetable (applesauce, mashed banana/avocado, pureed sweet potato/pumpkin/prune) | 1/4 Cup + 1 tsp baking powder | Quick bread, brownies, and muffins |
| Pureed Silken Tofu | 1/4 Cup + 1 tsp baking soda | Cakes, cupcakes, muffins, and bars/brownies |
| Yogurt/buttermilk/kefir | 1/4 Cup | Pancakes, waffles, cakes, cupcakes, muffins, and bars/brownies |
| Vinegar (works only for replacing 1 egg) | 1 Tbs + 1 Tsp Baking Soda | Cakes, Cupcakes, Quick Bread |
| Lemon Juice (works only for replacing 1 egg) | 2 Tbs + 1 Tsp Baking Soda | Cakes, Cupcakes, Quick Bread |
| Milk (dairy and non-dairy, condensed milk or heavy cream) | 1/4 Cup | Cakes, cupcakes, muffins, and bars/brownies |
| Nut/seed butter (peanut, almond, sunflower, etc.) | 3 Tbs | Waffles, pancakes, and muffins |
| Flour (Chickpea, whole wheat or all-purpose flour) | 3 Tbs + 3 Tbs Water | Cookies, burgers, and meatballs |
| Cornstarch/Arrowroot flour/Soy protein powder | 2 Tbs + 2 Tbs Water | Cookies, burgers, and meatballs |
Purpose of Eggs In Baking
Egg as Binding Agents: If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Vegetarian Unflavored Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used, except for arrowroot, soy lecithin and agar agar. These egg substitutions for binding work well as substitutes for baking recipes.
Eggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.
Eggs for Moisture: If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.
Substitute for Eggs in Meatballs/Burgers
In dishes like meatballs, burgers, or nuggets the purpose of adding egg is to act as a binder to hold the stuff together so that you can shape it without breaking.
Whole wheat flour, cornstarch, coarsely powdered oats, or even mashed potatoes will work fine as an egg substitute in such recipes. You will have to start adding one of these ingredients in little increments like about a tablespoon or so until you can shape it into balls, patties, etc.
Substitute for Egg Wash
Simply use oil, dairy/non-dairy milk, or dairy/non-dairy butter.
1/4 cup of light corn syrup thinned with very hot water can also be used for glazing.
Substitute for Egg Whites
Aquafaba is one of the best substitutes available for egg whites. 3 tablespoons of aquafaba can be used to replace one egg, or actually egg whites more specifically.
Just make sure that it is of the right consistency. It has to look slimy like egg white, not too thin or not too thick.
Substitute for Egg Yolks
Apparently, soy lecithin is a good substitute for egg yolk, which I am yet to try. It mimics the emulsifying property of eggs.
It’s a by-product of soy oil so making it vegetarian. I read that 1 tablespoon of soy lecithin is a substitute for 1 large egg yolk.
Other Uncommon Egg Substitutes
Happy Baking!
This list is awesome!!! Love your site! My son out of the blue just started having multiple food sensitivities and intolerances. It’s been a learning curve to cook without eggs and no corn or extracts. Possibly no dairy or gluten. I have to completely change how I cook and bake
Thank you very much, Kim.
Love the egg substitutes sometimes low on funds and will help me still make delicious treats thanks so much
You’re welcome, Glena.
Hi there . What is the size of the one egg that u r referring too , in gm please. Thank you
I really don’t know, Anu. I guess any standard size egg.
Usually 1 egg is equal to 30ml of a substitute. I usually do 45ml of fruit puree per egg
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Wow!! I appreciate the time you took to list all the egg substitute and amounts!! I didn’t expect to see such a vast amount of substitutes.
Thank you, Terri.
I’ve done the 3 tbsp of almond (or other seed or nut butters) as an egg replacement when making lasagna – YUMMY!!
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what about an egg substitute for a ricotta mix in a lasagna recipe?
I’m guessing tofu would work fine. You should probably search for a vegan lasagna recipe, Andrea.
thanks – what i’ve found in my “searching” is that, at least for me, if I do the 3 tbsp almond (or other nut/seed butters) in my lasagna recipe, that it seems to be doing the trick (ps – the lasagna is good!)
That’s awesome, Andrea. Thank you very much for sharing this tip with me.
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This is new to cook for an egg allergy. We don’t have a problem with Dairy.
1-Looking for a substitute for Greek Spinach Pie-Spanagopita. It uses 6 large eggs. Would a combination of things be an alternative work; possibly use Avocado, Whole Tofu, Soy Lecithin Powder?
The Pie is nothing but a lot of Onions, Spinach, Feta, Dill, and Eggs. The eggs set the pie but aren’t visible.
2-Lasagna -What egg sub. would you use for Lasagna?
3-Gravy: Arrowroot has been bitter for me as a thickener, any help here for gravy w/o using grains as in cornstarch or wheat flour?
Hi Slyvia, I have not made any of the above 3 recipes and I can suggest egg substitutes only by assumption and not sure how well it will work out. I would suggest for you to search for vegan versions of these recipes and just use the egg substitute given in those recipes and keep the dairy portion intact.
Have you created an authentic looking and tasting pecan pie without eggs?
The egg needs to bind and thicken the corn syrup, and it probably makes the pie rise somewhat.
The filling of pecan pie, in the layer below the nuts, is beautifully translucent, tall, and tastes like custard.
Would you recommend combining a reduced amount of Ener-G to raise the pie, with applesauce for moisture and translucency, and maybe some flax seed or other thickener?
If you can test and publish a recipe before Thanksgiving, you’ll have earned a reader!
I have not tried it, sorry, LR. I’m thinking a combination silken tofu would work well with cornstarch. Hope I can try it soon.