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Egg substitute for baking

Eggs · Checked against 4 sources · Updated November 4, 2026

Quick answer

For one egg, mix 1 tablespoon of ground flax with 3 tablespoons of water and rest it 5 to 10 minutes. Or use a quarter cup of applesauce, mashed banana or plain yogurt. Choose by job: flax binds, fruit adds moisture, seltzer lifts. Swapping more than two eggs gets unreliable.

How much do you need?

egg

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

Show only options that are

What to use

  1. Flax or chia egg

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 1 tbsp 15 ml ground flaxseed or chia
    • 3 tbsp 44 ml water
    How
    Stir and rest 5 to 10 minutes until gel-like.
    Best for
    Cookies, quick breads, yeast breads, brownies, muffins, pancakes.
    What changes
    Binds, adds a nutty flavor and tiny flecks. Does not build structure.
    Skip it when
    Light, fluffy cakes and enriched doughs like brioche.

  2. Applesauce, unsweetened

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • ¼ cup 59 ml unsweetened applesauce
    Best for
    Quick breads, hearty muffins, snack and pound cakes, pancakes.
    What changes
    Moist, a bit denser. Cookies turn cakey.
    Skip it when
    Anything that needs to be crisp or airy. Gummy in large amounts.

  3. Mashed banana or pumpkin

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • ¼ cup 59 ml mashed ripe banana or pumpkin purée
    Best for
    Banana bread, muffins, pancakes.
    What changes
    Adds flavor of its own. Dense.
    Skip it when
    Delicate cakes.

  4. Aquafaba (canned chickpea liquid)

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • ¼ cup 59 ml aquafaba
    Best for
    Breads, single-layer and snack cakes, brownies. King Arthur's favorite of the egg replacers it tested.
    What changes
    Nearly invisible in muffins. Use canned chickpeas; home-cooked liquid is unreliable.
    Skip it when
    Structure-dependent cakes like angel food and chiffon.

  5. Plain Greek yogurt

    • Gluten-free
    • Nut-free
    • Egg-free
    • ¼ cup 61 g plain yogurt
    Best for
    Quick breads, hearty muffins, snack cakes, pancakes.
    What changes
    Heavier, a little tangy. Not vegan.
    Skip it when
    Large amounts, which turn gummy.

  6. Silken tofu, blended smooth

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • ¼ cup 59 ml silken tofu, blended
    Best for
    Quick breads, hearty muffins, pound cakes.
    What changes
    Neutral flavor. Can make baked goods dense.
    Skip it when
    Soy allergy.

  7. Seltzer or sparkling water

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • ¼ cup 59 ml seltzer
    Best for
    Light cakes, cupcakes, muffins, quick breads.
    What changes
    Adds lift, not binding. Hit or miss.
    Skip it when
    Recipes that cream butter with eggs, where it blends poorly.

  8. Starch and water

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 2 tbsp 30 ml cornstarch, arrowroot or tapioca starch
    • 3 tbsp 44 ml water
    Best for
    Cookies, snack cakes, quick breads.
    What changes
    Less reliable. Can dry the bake out.

  9. Baking powder, vinegar and liquid

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • ½ tsp 2.5 ml baking powder
    • 1 tbsp 15 ml vinegar
    • 1 tbsp 15 ml water or milk
    Best for
    Quick cakes and cupcakes (baking only).
    What changes
    Leavens, does not bind.
    Skip it when
    Anything not baked.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
Cookies and browniesFlax eggBinds without making cookies cakey.
Muffins, quick breads, pancakesApplesauce, banana or yogurtMoisture and tenderness.
Light cakes and cupcakesSeltzerLift without weight.
Meringue and macaroonsAquafaba (see egg white)It whips.

Do not substitute here

  • Soufflé, quiche, custard pie. Any of these. The eggs are the structure. Find a recipe written without eggs.
  • Sponge, chiffon and angel food cakes. Any of these. Same reason.
  • Recipes with more than two or three eggs. A single swap. Results get unpredictable, so combine a binder with a leavener.

Questions

How many eggs can I replace?

One or two is reliable. Past that, combine swaps: a binder like flax, plus extra leavening.

Which substitute works in cookies?

A flax or chia egg. Fruit purées make cookies cakey.

Are there store-bought replacers?

Yes. Follow the package. Results vary by brand.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.