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Egg substitute

Out of egg? Here are 6 swaps that work, with exact amounts scaled to your recipe.

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Egg and its substitutes on a kitchen counter

The best egg substitutes

Eggs bind ingredients, add moisture and help baked goods rise. The best swap depends on which of those jobs the egg is doing. The best all-round swap is flax egg: stir and rest 5 minutes until gel-like. Slightly nutty.

SubstituteFor 1 large egg, useBest for
Flax egg1 tbsp ground flaxseed + 3 tbsp waterMuffins, cookies, quick breads, pancakes
Chia egg1 tbsp chia seeds + 3 tbsp waterMuffins, brownies, oat bakes
Unsweetened applesauce1/4 cup unsweetened applesauceCakes, muffins, brownies
Mashed ripe banana1/4 cup mashed bananaPancakes, banana bread, muffins
Aquafaba3 tbsp aquafaba (liquid from canned chickpeas)Meringues, cookies, cakes
Plain yogurt1/4 cup plain yogurtCakes and muffins

How to choose

  1. Match the jobThink about what egg does in your recipe, then pick the swap listed for that kind of dish.
  2. Scale the amountEnter your recipe's amount in the tool above and every swap rescales automatically.
  3. Check the tagsGreen Healthier swaps cut calories or add protein. Vegan, dairy-free and gluten-free swaps are tagged too.

Missing something else? The full ingredient substitute finder covers 20 ingredients, and our recipe calorie calculator shows how a swap changes your recipe's nutrition.

Frequently asked questions

What can I use instead of egg?

The best substitute for 1 large egg is flax egg: 1 tbsp ground flaxseed + 3 tbsp water. Stir and rest 5 minutes until gel-like. Slightly nutty.

How do you make a flax egg?

Mix 1 tbsp ground flaxseed with 3 tbsp water and let it rest 5 minutes until it turns gel-like. It replaces one large egg.

What is the best egg substitute for brownies?

A flax egg or 1/4 cup unsweetened applesauce per egg both work well in brownies.

How many eggs can I replace?

Most substitutes work well for 1 or 2 eggs. Recipes that rely on many eggs for structure, like angel food cake or soufflés, usually fail with swaps.

References

  1. USDA FoodData Central

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