Substitute for Eggs in Baking: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

A flax egg is one of the most reliable substitutes for one large egg in many baking recipes. To make one, whisk 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it rest for 5 minutes to thicken. This simple replacement works especially well in muffins, pancakes, cookies, and quick breads.

Eggs perform several jobs in baking, including binding ingredients, providing moisture, and helping baked goods rise. Egg substitutes work by mimicking one or more of these functions. The swaps listed here are most successful in recipes that call for only one or two eggs for structure and binding. Recipes that depend heavily on eggs for their primary structure, such as custards, souffles, or angel food cake, will not work well with these substitutes. When baking for those with allergies, always check all recipe ingredients, not just the eggs.

Substitutes for eggs in baking (per 1 egg)

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Swaps work best when a recipe uses 1 or 2 eggs; recipes built on eggs (custards, souffles, angel food cake) do not convert well
• Eggs are a major food allergen; check other ingredients too

How to choose the right egg substitute

The best substitute depends on your recipe and desired outcome. Each option has unique properties that affect the final texture and flavor of your baked goods.

• Flax and Chia Eggs: Both ground flaxseed and chia seeds form a gel when mixed with water, creating an excellent binder similar to a real egg. A flax egg may add a nutty flavor and create a denser crumb. The small black seeds from a chia egg will be visible in the finished product.
• Unsweetened Applesauce and Mashed Banana: Fruit purees add moisture and binding. They are best for moist, dense items like muffins, brownies, and some cakes. Using applesauce can result in a softer, denser baked good that may not brown as deeply. Mashed ripe banana is a good choice for items where its distinct flavor is welcome, such as in pancakes or banana bread.
• Aquafaba: This is the liquid from a can of chickpeas. It can be used directly from the can as a binder in cookies and brownies. Its unique property is that it can be whipped to soft or stiff peaks, just like egg whites, making it a suitable replacement for creating lift in recipes like meringues.
• Plain Yogurt or Buttermilk: These dairy options add moisture and richness to cakes and muffins. Their acidity can also react with baking soda to help with leavening, resulting in a tender crumb.

Substitutes by recipe type

Choosing a substitute can be easier when you consider the type of food you are making.

• For Muffins, Quick Breads, and Pancakes: These recipes are very forgiving. Flax eggs, applesauce, mashed banana, and plain yogurt are all excellent choices. They provide the necessary moisture and binding for a tender result.
• For Cookies and Brownies: Binding is key here. Flax eggs, chia eggs, and aquafaba work very well to hold the dough or batter together. Applesauce is also a good option for fudgy brownies.
• For Cakes: Unsweetened applesauce and plain yogurt or buttermilk are good choices for cakes. They contribute moisture, which results in a soft, tender crumb.
• For Meringues: When a recipe calls for whipped egg whites, aquafaba is the best substitute. Two tablespoons of aquafaba can be whipped to replace one egg white.

What changes when you use an egg substitute

Replacing eggs in a recipe will change the final result. Understanding these changes helps you manage expectations and choose the best swap for your needs. Eggs provide lift, structure, and richness, and substitutes often replicate some, but not all, of these qualities.

Fruit purees like applesauce and mashed banana add significant moisture, which can lead to a denser, heavier final product. They do not provide the same lift as an egg, so your baked goods may not rise as much. They also contain natural sugars that can affect browning. Flax and chia eggs are excellent binders but can also create a denser texture than eggs would. Aquafaba, when whipped, provides excellent lift but does not add the same richness or color that egg yolks do. The key is to match the substitute’s properties to the role the egg plays in that specific recipe.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.