Egg Substitutes for Cooking and Baking

On September 12, 2016 by Kelly

Egg Substitutes for Cooking and Baking

Avoiding eggs doesn’t mean sacrificing the flavor of your favorite foods. There are many options for egg substitutes for cooking and baking.

Whether an allergy or sensitivity necessitates that you substitute eggs, or you made the choice to avoid them as a vegan, or you simply ran out – you can find a suitable egg substitute for your needs. But the most important consideration is: how is the egg being used in the recipe?

Eggs are used to provide moisture, to bind a recipe together, or even to make a recipe rise. Sometimes you need only the white or only the yolk. Some recipes really don’t need eggs at all as long as you replace the moisture with something else, for example in a pancake recipe.

Some egg substitutes may change the taste or texture of your recipe, so you will want to choose from these options one that will compliment the other ingredients or not be noticed. So have a little fun experimenting with egg substitutes for cooking and baking to find what works for your family and your favorite recipes.

*Note each substitution below equals one egg. 

Egg Substitutes for Moisture

This is the easiest substitution and used most often in baked goods such as cookies, muffins, and quick loaves of bread. The pancake recipe given above would be another example. Sometimes you can simply add just a little more of the liquids already in the recipe and leave out the egg altogether.

  • 1/4 cup mashed banana, pumpkin puree or sweet potato
  • 3 tablespoons applesauce (or pear sauce, apple butter, apricot puree or pureed prunes) plus one more tablespoon liquid (water or another liquid called for by the recipe)

Egg Substitutes for Binding

This substitution is sometimes used in baking, but mainly in recipes where the egg helps hold together other ingredients such as meatballs or a meatloaf. The “flax egg” recipe is one of the most common egg substitutes.

  • “Flax egg” – Mix 1 Tablespoon ground flax seed with 3 Tablespoons hot water. Set aside for a few minutes until the mixture thickens. It should be as thick and sticky as an egg white. (If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe.) You can make a larger batch and store in the refrigerator in a covered container up to 2 weeks. Just keep the 1:3 ratio. Measure out 3 1/2 Tablespoons “flax egg” for each egg needed. Note that a flax egg only replaces the binding property of an egg, so if you are using it in baking recipes that need to rise, add 1/4 teaspoon extra baking powder to provide the leavening needed. 
  • Chia seed – Use the same as flax seed.
  • Oil and water – Combine 1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder
  • Gelatin – Sprinkle the contents of a packet of unflavored gelatin over 1 cup of cold water. When the gelatin absorbs water, heat over medium heat until the gelatin completely dissolves. Allow mixture to cool. Use 3 Tablespoons to replace one egg. (Note that gelatin is not a suitable vegetarian substitute.)

Egg Substitutes for Leavening

Eggs give texture and provide lift, especially in baking. Egg-free baked goods tend to be a bit dense and heavy, but there are several things you can do to lighten them up.

  • Coconut milk + baking powder – Add 2 tablespoons plus 2 teaspoons canned coconut milk (NOT light) and 1 teaspoon baking powder to your recipe.
  • Ener-G egg replacer – Whisk together 1 packed tablespoon of powder and 2 tablespoons warm water until frothy.
  • Carbonated water – Replace part or all of the liquid with carbonated water. Do not over mix after adding in order to retain the carbonation’s effect.
  • Cider vinegar + baking soda – This is an old WWII-era trick! Substitute 1 tablespoon cider vinegar and 1 teaspoon baking soda for eggs in cakes, cupcakes, and quick loaves of bread.

Looking for More Help Avoiding Eggs?

Egg Free Menus Vegan Mini Menus

A helpful post on Egg Substitutes for Cooking and Baking. Whether you need a binder, a riser or moisture there are many solutions.


Join the discussion
  1. Very useful tips. This info was a must have for me today, I had no eggs but a recipe plan. Now I have a quick fix, thank you.

  2. Thanks for this, I found out I am allergic to eggs. It really bummed me out that I had to stop eating some of my favorite things, now I can make them again.

      1. There is a product in the states you can buy, it is called Just Mayo. There are no eggs in it at all. It is very good, no after taste. I have used it many times, and no one has ever noticed the difference. Best product ever. I had purchased it at Meijer.

    1. I personally have not used applesauce as a substitute but I think it would work wonderfully! You’ll never know until you try 🙂

    2. I’ve done the 1/3 cup applesauce per egg for boxed brownie mix. They turn out even better than with eggs, in my opinion. They’re super moist. I assume it would be similar for the box cake mix, maybe just a little more dense. Best of luck! 🙂

      1. You use 1/3 cup applessauce for every egg and soda (like Sprite) 1:1 in place of your water. The applesauce gives the binding and moisute missed by the egg. The soda gives the rise. It does take a little longer to cook because of the extra moisture, but it is fantastic!

    3. I use Flax Seed. 1 tbsp of flax seed mixed with 3 tbsp of water. (for 1 egg). Mix and let stand for 5 min and ready to add to cake mix. Doesn’t alter the taste at all. Cakes turn out delicious.

  3. I just started making salmon cakes and realized I have no egg. Thankfully I found this article with Google’s help and I’m going to try chia seed egg as a substitute.

  4. All very helpful! Due to allergies I can use egg yolk but not white, which doesn’t seem to work in recipes with coconut or almond flour. Can I us the yolk with any of your suggestions?

    Thank You

    1. These are substitutes for the entire egg so you wouldn’t want to still use the yolk. I hope that makes sense!

  5. Looking for an answer to a question: when making an omelette, in a muffin pan, using egg whites, they are always watery and I have to squeeze the excess liquid. What should I do?

    1. Bummer! You might be able to combat it a bit by not thawing it and simply reheating in the microwave from frozen. Hope that helps!

  6. My dog seems to have an intolerance to chicken and grains so I’m now making his dog cookies. I used this to figure out how to the remove eggs from a gluten free dog cookie recipe to ensure longer/fresher storage. It worked great! Thanks so much!

  7. There’s a drink in Vietnam called egg coffee ( Ca Phe Trung) that is so delicious. It’s made by brewing small cup of Vietnamese coffee (espresso size) and then whisking an egg yolk and condensed milk together until it’s extremely frothy. It’s then spooned over the coffee. What should I use to replace the egg yolk? I was thinking maybe aquafaba but I’m not sure If I’d get the richness like an egg yolk. Any help??

  8. When adding 1/4 teaspoon of baking powder for the flax egg to get the recipe to rise, does the 1/4 teaspoon work for 1 egg in the recipe or the whole recipe?

  9. Dear Once a month meals!
    Thank you very very veryyyyyy much for putting this together.
    It can help avoid a lot of wasteful experimentation and waste of time.

    I see there there is no clear mapping of yolk vs. white where as there is a mapping of purpose – leavening, binding and moistening.

    Can you please also help with that.
    What would substitute exactly yolk of 1 egg, and similarly what would substitute white of 1 egg?

    Thank you!

    1. Unfortunately we don’t have a list of substitutions for just egg yolk or egg white, so we can’t say for sure. If you are able to find out, please let us know!

Leave a Reply

Your email address will not be published.