Top 31 BEST Proven Egg Substitutes In Baking/Cooking Recipes

Egg Substitutes

Many egg substitutes are available when a recipe calls for eggs. These egg substitutes can be easily purchased from your grocery and health food stores.

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, Unflavored Vegetarian Gelatin Powder (agar agar). The ratio is that 1/4 cup of the substitute is used for every egg replaced. These egg substitutes for binding work well in 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.

Common Egg Substitutes

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

#1. Commercial Egg Replacer

Egg Replacer (Energ)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 other brands.

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.

Texture/taste wise, it is flavorless, and won't affect the taste of the baked goods. Best suitable for all baked goods, especially Cookies.


#2. Silken Tofu

Silken TofuIt’s made by curdling soy milk and pressing them 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.

Substitute 1/4 cup of whipped silken tofu for each egg.

When using silken tofu, baked goods won’t brown as deeply but will be very moist and dense. Best suitable for rich, dense & moist cakes, bread, chocolate chip cookies, and brownies.


#3. Flax Seeds

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

Whisk/blend 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. Check out the step-by-step instructions on how to make flax egg here.

When using flax eggs, the baked goods are heavier & dense. Flaxseed has a nutty flavor, so it works best on grainier and nuttier ones, such as waffles, pancakes, bread, bran muffins, and oatmeal cookies.


#4. Pureed Fruits

ApplesauceMashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened dates are some of the ways how pureed fruits can be used as an egg replacement.

1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.

With pureed fruits, baked goods won’t brown as deeply, but they will be very moist and heavy. Pureed fruit works well for cakes, quick bread & brownies.


Chocolate Layer Cake

(from 29 reviews)

#5. Vinegar/Baking Soda

Apple Cider VinegarVinegar…Seriously? Vinegar is an egg substitute in cake, cupcake, and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.

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

The baked goods will be light and airy with vinegar. Suitable for cakes, cupcakes, and quick breads.


Suggested Reading: More Recipes using Vinegar

#6. Yogurt/Buttermilk

YogurtBoth 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.

1/4 cup of buttermilk or yogurt for each egg to be replaced.

The baked goods will be lighter and less dense than those with pureed fruit.


#7. Condensed Milk

Condensed MilkSweetened condensed milk is another good egg replacement in cookies & cakes mostly. 1/4 cup of sweetened condensed milk replaces each egg in a recipe.

Suggested Reading: Recipes using Condensed Milk

#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 replacement.

Up to 2 tablespoons of lemon juice can be used for 1 egg replacement in a recipe. However, it’s suggested that it’s unsuitable for recipes that use more than 1 egg.

Suggested Reading: Recipes using Lemon

#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 quick bread recipes for muffins.

Whisk/blend 1 teaspoon of chia seeds with 1/4 cup of water for each egg to be replaced.

Suggested Reading: Recipes using Chia Seeds

#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 yet.

I see that somewhere between 2 tablespoons of the powder mixed with 3 tablespoons of water can used to replace egg.

#11. Aquafaba

aquafabaAquafaba 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 that 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 chickpeas or legumes. Chickpeas and white beans are preferable because the aquafaba will be clear and transparent. You may use the liquid from red kidney beans and black beans in chocolate cakes or brownie recipes.

If the liquid is thin, heat it until it reduces and gets thicker. If it gets too thick, heat it up with water to make it thin. Either way, cool it to room temperature before use.

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

Corn SyrupSimply use oil, dairy/nondairy milk, or dairy/nondairy 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 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 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, making it vegetarian. I read that 1 tablespoon of soy lecithin is a substitute for 1 large egg yolk.

Egg Substitute in Brownies

BrowniesEggs are mostly used in brownies as a binding agent.

Some of the best egg substitutes for brownies will be 1/4th of a cup of pureed fruit (applesauce recipe, mashed bananas, pureed prune), pureed silken tofu, yogurt/buttermilk or flax egg. Explore the below recipes for different substitutes for eggs in brownies

Suggested Reading: Brownie Recipes

Egg Substitute for Cookies

CookiesThe 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 also 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.

Suggested Reading: Cookie Recipes

Egg Substitute in Cakes

CakeThe 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: a mix of yogurt and pureed silken tofu. It works out beautifully, especially in plain vanilla sponge cakes.

Suggested Reading: Cake Recipes

Egg Substitute for Pancakes

PancakesBaking 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 that has eggs and you want to make the pancake without eggs then most probably flax egg, 1/4 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 on the recipe and depending upon the egg substitute that you are planning to use.

Suggested Reading: Pancakes & Waffles Recipes

Egg Substitute Measurement Table

Flour/Powder As Egg Substitute

The following flour/powder egg substitutes are best for cookies, burgers, and meatballs.

Ingredient:Measurement For 1 Egg:
Egg Replacer (Ener-G Powder)1.5 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 As Egg Substitute

The nuts/seeds egg substitutes listed below are best for waffles, pancakes, & muffins.

Ingredient:Measurement For 1 Egg:
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/Vegetables As Egg Substitute

The below fruits/veg egg substitutes are best for quick bread, brownies & muffins:

Ingredient:Measurement For 1 Egg:
Unsweetened Applesauce1/4 Cup
Mashed Banana1/4 Cup
Mashed Avocado1/4 Cup
Pureed Pumpkin1/4 Cup
Prune (Baby Food)1/4 Cup

Dairy & Non-Dairy Milk As Egg Substitute

The following dairy and non-dairy egg substitutes are best for cakes, cupcakes, muffins & bars/brownies:

Ingredient:Measurement For 1 Egg:
Pureed Silken Tofu1/4 Cup
Dairy Milk1/4 Cup
Soy Milk1/4 Cup
Coconut Milk1/4 Cup
Yogurt1/4 Cup
Buttermilk1/4 Cup
Condensed Milk1/4 Cup
Kefir1/4 Cup

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.

Ingredient:Measurement For 1 Egg:Best Suited 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 Tsp Baking SodaCupcakes / Quick Breads
Lemon Juice2 Tbs + 1 Tsp Baking SodaCupcakes / Quick Breads

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

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  2. Taylor

    What would be best to use as an egg replacement in a baked fruit filling? Like a pie? Looking to substitute eggs in a recipe that includes peaches, flour, sugar, and eggs, where the latter ingredients are combined to make a sauce that the peaches are baked in.

    • Madhuram

      Cornstarch probably? Just a guess, Taylor.

  3. Darlene C Pierce

    Very helpful, thanks! Printable form would be awesome!!!

    • Madhuram

      Thank you, Darlene. Will work on it.

  4. Akash

    What we can use for making cheesecake as substitute of egg?

    • Madhuram

      I have seen tofu and condensed milk being used in eggless cheesecake recipes but I’m yet to try either.

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  6. Laurie Larson

    I sure wish this was available in printable form like a PDF. You could even sell the instant download 🙂 I know I’D buy it …

    • Madhuram

      Wow…thanks for the suggestion, Laurie.

  7. Kim Kurtyka

    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

    • Madhuram

      Thank you very much, Kim.

  8. Glena

    Love the egg substitutes sometimes low on funds and will help me still make delicious treats thanks so much

    • Madhuram

      You’re welcome, Glena.

  9. 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.

    • Giselle

      Usually 1 egg is equal to 30ml of a substitute. I usually do 45ml of fruit puree per egg

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  16. 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.

  17. 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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  19. 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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  23. 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.

  24. 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.