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The Ultimate Egg Substitute Guide For Baking

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Egg Substitute 101 Infographics

There are many egg substitutes available when a recipe calls for eggs. All these egg substitutes can be easily purchased from your grocery stores and health food stores.

Jump to:
  • Flour/Powder Egg Substitute For 1 Egg
  • Nuts/Seeds Egg Substitute For 1 Egg
  • Fruits/Veg Egg Substitute For 1 Egg
  • Dairy & Non-Dairy Egg Substitute For 1 Egg
  • Other Egg Substitute For 1 Egg
  • Purpose of Eggs In Baking
  • Common Egg Substitutes In Baking
  • Other Egg Substitutes In Baking
  • Substitute for Eggs in Meatballs/Burgers
  • Substitute for Egg Wash
  • Substitute for Egg Whites
  • Substitute for Egg Yolks
  • Egg Substitute in Brownies
  • Egg Substitute for Cookies
  • Egg Substitute in Cakes
  • Egg Substitute for Pancakes
  • Note

Flour/Powder Egg Substitute For 1 Egg

The following flour/powder egg substitutes are best for Cookies, Burgers, and Meatballs.

IngredientMeasurement
ENERG Powder1.5 Tbs + 2 Tbs Water
Cornstarch2 Tbs + 2 Tbs Water
Arrowroot Powder2 Tbs + 2 Tbs Water
Soy Protein Powder1 Tbs + 2 Tbs Water
Baking Powder2 Tbs + 3 Tbs Water + 1 Tbs Oil
Chickpea Flour3 Tbs + 3 Tbs Water
All-purpose Flour3 Tbs + 3 Tbs Water
Whole Wheat Flour3 Tbs + 3 Tbs Water

Nuts/Seeds Egg Substitute For 1 Egg

The nuts/seeds egg substitutes listed below are best for Waffles, Pancakes, & Muffins.

IngredientMeasurement
Flaxseed Meal1 Tbs + 3 Tbs Water
Chiaseed (Ground)1 Tbs + 3 Tbs Water
Peanut Butter3 Tbs
Almond Butter3 Tbs
Any Other Seed Butter3 Tbs

Fruits/Veg Egg Substitute For 1 Egg

The below fruits/veg egg substitutes are best for Quick Bread, Brownies & Muffins:

IngredientMeasurement
Unsweetened Applesauce¼ Cup
Mashed Banana¼ Cup
Mashed Avocado¼ Cup
Pureed Pumpkin¼ Cup
Prune (Baby Food)¼ Cup

Dairy & Non-Dairy Egg Substitute For 1 Egg

The following dairy and non-dairy egg substitutes are best for Cakes, Cupcakes, Muffins & Bars/Brownies:

IngredientMeasurement
Pureed Silken Tofu¼ Cup
Dairy Milk¼ Cup
Soy Milk¼ Cup
Coconut Milk¼ Cup
Yogurt¼ Cup
Buttermilk¼ Cup
Condensed Milk¼ Cup
Kefir¼ Cup

Other Egg Substitute For 1 Egg

The following egg substitutes can be used depending upon the recipes and they are usually best for Gelatin Puddings, Macaroons, Cupcakes & Quick Breads.

IngredientMeasurementSuitable For
Agar Agar1 Tbs + 1 Tbs Water
Soy Lecithin1 TbsTo Replace 1 Large Egg Yolk
Aquafaba3 TbsTo Replace 1 Egg / Egg Whites
Vinegar1 Tbs + 1 teaspoon Baking SodaCupcakes / Quick Breads
Lemon Juice2 Tbs + 1 teaspoon Baking SodaCupcakes / Quick Breads

Purpose of Eggs In Baking

  • Eggs as Binders: If eggs are binders in a recipe, they can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, or Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is that for every egg replaced, ¼ cup of the substitute is used.
  • Eggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, and 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.

Common Egg Substitutes In Baking

#1. Commercial Egg Replacer

Ener-G Egg Replacer

The egg replacer is a mix of potato and tapioca starch (no corn) and some leavening agents. Some commercially available egg replacer powders are Ener-G, Bob’s Red Mill, Organ, and others. Learn more about egg replacer here.

How do you replace eggs using an egg replacer?

Whip together in a food processor or blender 1 and a half teaspoons powder and 2 tablespoons water. Sometimes, 2-3 times as much powder in the same amount of water gives better results.

How's the result?

Flavorless, it won’t affect the taste of baked goods. It is best suitable for all baked goods, especially Cookies.


#2. Silken Tofu

Silken Tofu

Silken tofu is made by curdling soy milk and pressing it into sliceable cakes. It is a boon for those who want to go egg-free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes. Learn more about Silken Tofu and recipes using it as a vegan egg substitute.

How to replace eggs using Silken Tofu?

Substitute ¼ cup of whipped silken tofu for each egg.

How's the result?

Baked goods won’t brown as deeply but will be very moist and dense. They are best suitable for Rich, dense & moist Cakes, breads, chocolate chip cookies, and brownies.


#3. Flax Seed

Flax Egg

As the name implies, flax seed is a miracle plant-based food rich in Omega-3 fatty acids, an important source of essential fat for vegetarians especially. We can make fresh flax seed meal at home by grinding or buying it ready from the store. It is a vegan egg substitute. Learn more about Flax Seed Meal here.

How to replace eggs using Flax Seeds?

Whisk/blend 1 teaspoon of flax seed powder with ¼ cup of water to replace each egg. For step-by-step instructions on how to make flax eggs, see here.

How's the result?

The baked goods are heavier and denser. Flaxseed has a nutty flavor, so it works best in grainier and nuttier foods, such as Waffles, Pancakes, Breads, Brân Muffins, and Oatmeal Cookies.


#4. Pureed Fruits

pureed fruits

Pureed fruits can be used as egg substitutes in various ways, including mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins, and softened dates. Learn more about pureed fruits here.

How do you replace eggs using pureed fruits?

¼ cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.

How's the result?

Baked goods will not brown as deeply but will be very moist and heavy. Pureed fruit works well for Cakes, Quick Breads, and brownies.


#5. Vinegar/Baking Soda

vinegar egg substitute recipes

Vinegar...Seriously? Yes, Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often. Learn about vinegar and their types.

How to replace eggs using Vinegar?

1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.

How's the result?

Baked goods will be light and airy. Suitable for cakes, cupcakes and quick breads.


#6. Yogurt/Buttermilk

Yogurt/Buttermilk

Both buttermilk and yogurt are good egg replacements, especially while baking muffins, cakes, and cupcakes. You can buy it in the Refrigerator section of grocery aisles next to the milk.

How to replace eggs using Yogurt/Buttermilk?

¼ cup of buttermilk or yogurt for each egg to be replaced.

How's the result?

The baked goods will be lighter and not as dense as the ones with pureed fruit.


Other Egg Substitutes In Baking

#7. Condensed Milk

Condensed MilkSweetened condensed milk is another good egg substitute in cookies & cakes mostly.


#8. Lemon/Lime Juice

Lemon/Lime JuiceIf you don't have vinegar in hand, lemon juice is a very good substitute, yes a substitute for an egg substitute.


#9. Chia Seeds

Chia SeedsChia seeds also work as an egg substitute just like flax seeds. Make chia egg just like flax egg and use it in muffin, quick bread recipes.


#10. Arrowroot Powder

Arrowroot PowderArrowroot powder resembles cornstarch and used as a thickening agent. It's derived from the root of a South American plant. It is also used as an egg substitute which I haven't tried. I see that somewhere between 2 tablespoons of the powder mixed with 3 tablespoons of water can used to replace egg.


#11. Aquafaba

Aquafaba

  • Aquafaba is the liquid from cooking legumes, like the liquid from a can of chickpeas, or liquid from beans cooked at home. Since that liquid has a very similar consistency to that of raw egg white, it works as an excellent substitute in recipes which uses egg whites like macaroons, meringues, marshmallow, nougat, cakes, etc.
  • 3 tablespoons of aquafaba can be used to replace one egg/egg white.
  • The only thing to note is that the consistency should be right. It can't be too thick or too watery. Aquafaba can be used straight from the can, by draining the chickpeas or any legume. Chickpeas, white beans are preferable because the aquafaba will be clear and transparent. You may choose to use the liquid from red kidney beans and black beans in chocolate cakes or brownie recipes.
  • If the liquid is thin, heat it up until it reduces and gets a bit thicker. If it gets too thick, heat it up with some water to make it thin. Either way, cool it to room temperature before use.

Substitute for Eggs in Meatballs/Burgers

Flour
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

Light Corn SyrupSimply use oil, dairy/nondairy milk, or dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.

Substitute for Egg Whites

Aquafaba: Egg Whites SubstituteAquafaba 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

Soy LecithinApparently, 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.

Egg Substitute in Brownies

Egg Free Brownies
  • Eggs are mostly used in brownies as a binding agent.
  • Some of the best substitutes for eggs in brownies will be ¼th of a cup of pureed fruit (applesauce recipe, mashed bananas, pureed prune), pureed silken tofu, yogurt/buttermilk and flax egg.
  • Check here for a list of eggless brownie recipes.

Egg Substitute for Cookies

Eggless Cookies
  • The best substitutes for eggs in cookies are Ener-G egg replacer (or any other brand of commercial egg replacer powder), flax egg, sweetened condensed milk.
  • In rare cases, vinegar too works as an egg substitute in cookies.
  • Unsweetened applesauce will make the cookies very soft.
  • My favorite egg substitute for cookies is Ener-G. Follow the directions given in the pack. For each egg to be replaced, you will have to use about a teaspoon of the egg replacer powder whisked with 3 tablespoons of preferably warm water. You can replace up to 4 eggs using this ratio.
  • Sometimes I even use about 1.5 to 2 teaspoons of Ener-G as the pack reaches the expiry date.
  • Find the list of the best eggless cookies here.

Egg Substitute in Cakes

Eggless Cake
  • The most commonly used egg alternatives for cakes will be silken tofu, yogurt, pureed fruit, vinegar-baking soda (in specific recipes, strictly not for recipes which uses more than 1 egg).
  • Personally, I found a winning combination to substitute for eggs in cakes, which is a mix of yogurt and pureed silken tofu. It works out beautifully, especially in plain vanilla sponge cakes.
  • Find a huge collection of eggless cake recipes here.

Egg Substitute for Pancakes

Eggless Pancakes
  • Baking powder is a good egg substitute for pancakes, but it might not work if a recipe calls for more than one egg. I have got the best eggless pancake recipe already on the blog. Do try it.
  • If you are looking at a pancake recipe which has eggs and you want to make the pancake without eggs then most probably flax egg, ¼ cup of mashed banana or unsweetened applesauce for each egg to be replaced should work fine.
  • Also, you might have to tweak the baking powder/baking soda measurement depending upon the recipe and depending upon the egg substitute that you are planning to use.
  • Check here for more eggless pancake and waffle recipes here.

Note

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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  1. PK says

    January 31, 2016 at 10:57 pm

    I would like to know what is the best substitute for eggs in a doughnut recipe. The recipe I found already has milk in it..... so what do you suggest?

    Reply
    • Madhuram says

      February 01, 2016 at 2:25 pm

      Are these the frying donuts or baked donuts? I once tried an eggless donut and wasn't completely satisfied with the result. So will try to make them first and then post it here.

      Reply
      • PK says

        February 01, 2016 at 9:04 pm

        Baked donuts.... do donuts made at home come out good?

        Reply
        • Madhuram says

          February 02, 2016 at 9:47 pm

          I'm going to try one recipe shortly and will update it soon.

          Reply
  2. Carmel Breathnach says

    January 19, 2016 at 3:50 pm

    This is very helpful! Thanks. Which is best to use for batter eg for battered fish?

    Carmel

    Reply
    • Madhuram says

      January 19, 2016 at 8:03 pm

      I don't cook meat so not sure which will be a better egg substitute in such cases. But I'm thinking a mixture of cornflour and water should do the trick.

      Reply
  3. Donna Birch says

    November 30, 2015 at 12:54 pm

    If a recipe calls for egg yolks, What is best to use?

    Reply
    • EDITH says

      January 22, 2016 at 4:14 pm

      Really would like to know the answer to this question as I like to make my own Hollandaise sauce and mayonnaise, both of which call for egg yolks.

      Reply
      • Madhuram says

        January 24, 2016 at 7:55 am

        I hear that there is a vegan product in the market called Vegg..which can be used in such recipes. Give it a shot Edith.

        Reply
  4. Kuan says

    November 25, 2015 at 8:48 am

    Hi,
    I used to baked with eggs. And now I am trying out eggless cakes with little success. Can I convert a egg recipe to eggless recipe by directing replacing eggs with substitutes ? Is there a fool proof method so conversion is successful ?

    Kuan

    Reply
    • Madhuram says

      November 29, 2015 at 10:22 pm

      There is no rules as such. It's more like an intuitive thing I guess which you will get once you start baking regularly. Until then try to follow already egg free recipes and once it's successful you will gain the confidence and experience to choose the right substitute for a particular recipe.

      Reply
  5. Sam says

    November 19, 2015 at 5:48 am

    I'm trying to start eating healthier but I'm allergic to eggs. I have a recipe that is for muffins (has like sweet potatoes, tomatoes, cheese, and so on in it) but it calls for 6 eggs. What do you recommend as an egg substitute??? Or should I just get rid of the recipe??

    Reply
    • Madhuram says

      November 19, 2015 at 12:30 pm

      That's a lot of eggs to be replaced. I'm not sure if it would turn out good. I guess it's better if you look for some other recipe.

      Reply
  6. rosel says

    November 18, 2015 at 1:05 am

    How can you tell whether eggs in a recipe were for binding or moisture? (to know which is best substitute)

    Reply
    • Madhuram says

      November 29, 2015 at 10:37 pm

      It depends upon the recipe. If you see that there is no other liquid in the recipe it might be for moisture. It is more of an intuitive thing I guess, which you will get once you start baking egg free regularly.

      Reply
  7. Chris says

    November 15, 2015 at 8:49 am

    I used apple sauce as my egg replacer in pancakes this morning. Used Bob's Mill gluten,dairy,wheat free pancake mix. They were the best pancakes I've ever eaten!! Well the only pancakes since my igg blood test, so very nice to have something stuck to my ribs for once!! Lol.. great site, loads of great information, so thankful all of u wonderful folks are sharing wisdom and saving us a lot of tummy aches.. Thank you all!!

    Reply
  8. susan says

    November 14, 2015 at 2:30 pm

    I am trying to change one of my cookie recipes to gluten free, dairy free and egg free. I already have pureed pumpkin in the recipe,so I don't really want to add more fruit. what can I use for the egg?

    Reply
    • Madhuram says

      November 29, 2015 at 10:41 pm

      Ener-G egg replacer or flax seed meal water combination might work.

      Reply
  9. keyonce says

    November 11, 2015 at 6:09 pm

    are there any other substitutes ? and can i replace baking soda with baking powder

    Reply
    • Madhuram says

      November 29, 2015 at 10:42 pm

      No it doesn't work that way. Baking powder and soda can't be used interchangeably.

      Reply
  10. Cat Cross says

    November 07, 2015 at 10:52 pm

    My recipe calls for three eggs, but I'm out of eggs will baking soda and vinegar work for mine?

    Reply
    • Madhuram says

      November 29, 2015 at 10:46 pm

      It depends on the recipe.

      Reply
  11. Trish says

    October 23, 2015 at 6:19 am

    I'm veganizing a spice cake recipe which calls for 3 eggs. In your opinion, which of the above would work best in replacing those eggs?

    Reply
    • Madhuram says

      November 29, 2015 at 11:12 pm

      It actually depends on the other ingredients in the recipe too. I'm thinking a combination of silken tofu and unsweetened applesauce might work.

      Reply
  12. Shellie says

    October 20, 2015 at 2:47 pm

    I've been desperately searching for an egg-less (birthday) cake & any other gluten-free recipes for my Grand daughter! We've recently found out she absolutely cannot hv eggs, nuts..the list is too long to go over. Any great, relatively easy recipes that could help me help her from constantly feeling left out of daily, family-type dinners as well as deserts. We hv been fortunate to find some gluten-free cookies (etc) that doesn't hv eggs in them! But I wld really like to add gluten-free, eggless recipes to my arsenal for her.

    Reply
    • Madhuram says

      October 21, 2015 at 7:57 pm

      Gluten-free and egg free is very tricky Shellie. It's going to be a lot of experimenting before you find out some decent recipes.

      Reply
    • Hope says

      November 09, 2015 at 8:46 am

      My daughter is also egg/gluten free and I have found that the easiest way to work with recipes is to look for vegan recipes which already cut egg and dairy then substitute the wheat flour for a good gluten free blend. I have had a lot of success with white rice/tapioca/amaranth in equal parts for cake but I am going to be trying a store bought blend and see how it goes.
      http://minimalistbaker.com/one-bowl-vegan-chocolate-cake/
      This recipe was a real hit. I also subbed the sugar for maple syrup (about 3/4 of a cup and a squirt of liquid stevia)

      It is certainly a challenge to learn to cook and BAKE without eggs when we've been doing that our whole lives. Half the secret though is knowing how to approach it. I like to only have to substitute one of the main components of a recipe. If its an egg free recipe I sub out the gluten and vise versa. I have not had a lot of success with doing both. The best sub I've used for cakes (egg subs) is apple cider vinegar. It makes them fluffy somehow. Best of luck!!!

      Reply
      • Madhuram says

        November 29, 2015 at 10:45 pm

        Thanks for the detailed suggestion Hope. 🙂

        Reply
    • rebecca says

      November 11, 2015 at 12:32 pm

      I found an awesome recipe that we love. It was popular during the depression and has few ingredients that you most likely have. Its found at http://allrecipes.com/recipe/7475/crazy_cake

      Reply
    • Helen N says

      November 19, 2015 at 3:56 pm

      I make an eggless Cheesecake for my family using gluten-free biscuits for the base and cream cheese, condensed milk, lemon juice and gelatine for the filling. I have found many of the recipes in the PWMU Cookbook which use only one egg can be made substituting yoghurt for the egg and gluten-free flour for the flour. Examples of cakes I have made are boiled fruit cake and banana cake.

      Reply
      • Madhuram says

        November 19, 2015 at 7:11 pm

        Thanks for the tips Helen.

        Reply
  13. priya bhatt says

    October 20, 2015 at 9:07 am

    Hi,

    I must say you have got the great website and recipes there.

    I am a beginner and don't understand much about science of baking, so i would like to share a custard recipe with egg, i hope you can advice me egg replacement in here. As what i have understood here the egg works as on binding agent.

    Coconut custard in Pumpkin

    Whisk, 200 ml coconut milk, 2 eggs, 2 tsp rose water, 1/2 cup powdered sugar.

    Fill the custard in the pumpkin and steam it.

    After the custard is set, remove and keep in refrigerator.

    I would really appreciate your guidance here.

    Thanks,
    Priya

    Reply
    • Madhuram says

      November 29, 2015 at 10:50 pm

      I haven't tried such recipes, so not sure. Maybe pureed silken tofu will work. Not sure though.

      Reply
  14. Ruth Schwietz says

    October 14, 2015 at 5:52 am

    Is there a general rule as to using flax seed as a replacement. If a recipe calls for more than two eggs is flax seed still considered an option? I heard that it is not recommended to replace more than 2 eggs.

    Reply
    • Madhuram says

      November 29, 2015 at 10:52 pm

      Yes..probably. Because too much flax seed meal would make the baked treat too heavy and dense.

      Reply
  15. Puddles says

    October 03, 2015 at 12:21 pm

    Would the ener-g work ok in a pumpkin pie? I'm allergic to soy so the silken tofu isn't going to work for me

    Reply
    • Madhuram says

      November 29, 2015 at 11:13 pm

      Not sure. Haven't tried it.

      Reply
  16. Janine says

    October 03, 2015 at 5:36 am

    I see that most people are using the vinegar/baking soda mix for substitutes and that it is only appropriate for replacing 1 egg.

    I have a box of Red Velvet cake mix which calls for 3 eggs. I have absolutely NO eggs as eggs have jumped from $2.07 a dozen to $3.58 a dozen, and from $3.19 for 18 eggs to $5.39 for 18 eggs.

    I see that puréed fruit can be used at 1/4 cup per egg. Could I use 3/4 puréed prunes to replace the 3 eggs needed for the Red Velvet cake mix?

    Reply
    • Madhuram says

      November 29, 2015 at 11:13 pm

      3/4th cups of yogurt or a combination of yogurt and silken tofu will work too.

      Reply
  17. Nell Matthews says

    September 30, 2015 at 9:29 am

    After years of being a lacto-ovo vegetarian, I have developed an egg protein allergy. I appreciate this site with all the details about substitutions for eggs in different types of recipes: cakes, cookies, breads, etc. There is no one-size-fits-all product but I hope to learn what works using your guides and experimentation. My first effort will be the Hummingbird cupcakes - making a double batch for my chorus snack break. So, thanks in advance.

    Reply
    • Madhuram says

      November 29, 2015 at 11:16 pm

      Thanks Nell 🙂

      Reply
  18. Tootsie says

    September 23, 2015 at 5:38 pm

    What would you use for a binder in meatballs? I cannot eat soy.

    Reply
    • Madhuram says

      November 29, 2015 at 11:20 pm

      Maybe a tablespoon of cornstarch or mashed potatoes.

      Reply
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Founder and Creator of Eggless Cooking, sharing my passion for eggless baking since 2008. Alongside my husband, who handles the tech and photography, we’ve created a trusted space for delicious egg-free and vegetarian recipes that anyone can enjoy.

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