Top 12 BEST Proven Egg Substitutes In Baking/Cooking Recipes

Here is the list of commonly used egg substitutes in baking:

Egg Substitutes

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.

IngredientHow to replace eggs?Best suited for
Egg Replacer (Ener-G Powder)1.5 tsp + 2 Tbs warm waterMostly Cookies
Flaxseed Meal (not ideal for replacing more than 2 eggs)1 Tbs + 3 Tbs WaterWaffles, pancakes, muffins, quick bread
Whole Chia seeds (not ideal for replacing more than 2 eggs)1 Tbs + 3 Tbs WaterWaffles, muffins, quick bread
Pureed fruit/vegetable (applesauce, mashed banana/avocado, pureed sweet potato/pumpkin/prune)1/4 Cup + 1 tsp baking powderQuick bread, brownies, and muffins
Pureed Silken Tofu1/4 Cup + 1 tsp baking sodaCakes, cupcakes, muffins, and bars/brownies
Yogurt/buttermilk/kefir1/4 CupPancakes, waffles, cakes, cupcakes, muffins, and bars/brownies
Vinegar (works only for replacing 1 egg)1 Tbs + 1 Tsp Baking SodaCakes, Cupcakes, Quick Bread
Lemon Juice (works only for replacing 1 egg)2 Tbs + 1 Tsp Baking SodaCakes, Cupcakes, Quick Bread
Milk (dairy and non-dairy, condensed milk or heavy cream)1/4 CupCakes, cupcakes, muffins, and bars/brownies
Nut/seed butter (peanut, almond, sunflower, etc.)3 TbsWaffles, pancakes, and muffins
Flour (Chickpea, whole wheat or all-purpose flour)3 Tbs + 3 Tbs WaterCookies, burgers, and meatballs
Cornstarch/Arrowroot flour/Soy protein powder2 Tbs + 2 Tbs WaterCookies, burgers, and meatballs
Suggested Reading: Baking Measurements

Purpose of Eggs In Baking

Egg as binderEgg 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.

Egg as leavening agentEggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

Egg for moistureEggs for Moisture: If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.

Substitute for Eggs in Meatballs/Burgers

Whole Wheat FlourIn 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

aquafabaAquafaba 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

The following egg substitutes can be used depending upon the recipes and they are usually best for gelatin puddings, macaroons, cupcakes & quick breads.

IngredientHow to replace eggs?Best suited for
Agar Agar1 Tbs + 1 Tbs WaterPudding, setting cheesecake
Soy Lecithin1 TbsTo Replace 1 Large Egg Yolk
Aquafaba3 TbsTo Replace 1 Egg / Egg Whites

Share your experiences with different egg substitutes that you’ve used during baking or if you have questions on egg substitutes, share/ask them in the comments section below. Share this page with your friends.
Happy Baking!

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602 COMMENTS

  1. Anu ratha Mani

    Hi there . What is the size of the one egg that u r referring too , in gm please. Thank you

    • Madhuram

      I really don’t know, Anu. I guess any standard size egg.

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  8. Terri Sidell

    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.

    • Madhuram

      Thank you, Terri.

  9. Andrea Wiener

    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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  11. Andrea D Wiener

    what about an egg substitute for a ricotta mix in a lasagna recipe?

    • Madhuram

      I’m guessing tofu would work fine. You should probably search for a vegan lasagna recipe, Andrea.

      • Andrea Wiener

        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!)

        • Madhuram

          That’s awesome, Andrea. Thank you very much for sharing this tip with me.

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  15. Sylvia Evans

    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?

    • Madhuram

      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.

  16. LR

    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!

    • Madhuram

      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.