What can I substitute for eggs in baking?

Eggs serve 3 main functions in baking: binding (holding ingredients together), leavening (rising power), and richness (fat + protein structure). Different substitutes excel at different roles. Choose based on what the recipe needs eggs to do.

Egg substitutes by function:

For binding (cookies, brownies, dense cakes): - Mashed banana: 1/4 cup = 1 egg - Mashed avocado: 1/4 cup = 1 egg (no flavor, dense) - Apple sauce: 1/4 cup = 1 egg - Silken tofu: 1/4 cup blended = 1 egg - Result: tight, dense, slightly chewy texture

For binding + leavening (muffins, quick breads): - Flaxseed meal "egg": 1 tbsp ground flax + 3 tbsp water, let sit 5 min = 1 egg - Chia seed "egg": 1 tbsp chia seeds + 3 tbsp water, let sit 10 min = 1 egg - Aquafaba: 3 tbsp chickpea brine = 1 egg (whip into meringue-like consistency for fancier baking) - Result: airy yet bound texture

For leavening only (cakes, soufflés): - Yogurt + baking powder: 1/4 cup yogurt + 1/2 tsp baking powder = 1 egg - Aquafaba whipped: works for soufflé-style desserts - Vinegar + baking powder + water: 1 tsp vinegar + 1 tsp baking powder + 1/4 cup water = 1 egg - Result: rises but slightly less stable than eggs

For commercial egg replacement: - Bob's Red Mill Egg Replacer: 1 tbsp powder + 2 tbsp water = 1 egg - Ener-G Egg Replacer: same ratio - JUST Egg (liquid): 1/4 cup = 1 egg - Result: closest to real eggs, mass-produced for vegan baking

By recipe type:

For brownies/cookies (binding + fat): - Best: mashed banana, applesauce, flax egg - 1/4 cup applesauce works best for moist cake-like cookies - Avoid: aquafaba (too airy for dense desserts)

For cakes (binding + leavening + richness): - Best: commercial replacer, flax egg, or banana + 1/2 tsp baking powder - For lighter cakes: aquafaba (whipped) + flax egg combo - Avoid: just applesauce (too dense, lacks rise)

For breads (leavening + structure): - Best: flax egg or commercial replacer - Some breads work without eggs at all (most yeasted breads)

For meringues + soufflés (whipping): - Best: aquafaba (chickpea brine whipped to meringue-like consistency) - Aquafaba is the only egg substitute that whips like egg whites - 3 tbsp aquafaba = 1 egg white

For custards + pudding (richness + thickening): - Cornstarch + plant milk = pudding-like consistency - Silken tofu blended = pudding/cheesecake texture - Avoid: most substitutes don't replicate the silkiness of egg-based custards

Egg whites only (for things like marshmallows, royal icing): - Aquafaba (3 tbsp = 1 egg white) - Cooks down to royal-icing consistency - Works in marshmallows + meringues

Egg yolks only (for richness, mayonnaise, hollandaise): - Sometimes silken tofu + lemon juice (mayonnaise) - Hollandaise: vegan butter + lemon + nutritional yeast - Difficult to replicate the richness of yolks; some recipes don't work without them

Don't: - Use 1:1 substitution for ALL eggs — recipes designed for eggs depend on egg-specific properties - Skip the flax-water rest (10 min minimum for proper "gel" formation) - Use applesauce in recipes needing rise (banana provides minimal leavening) - Substitute eggs in soufflés or angel food cake (eggs are too central to recipe success)

Quality + use suggestions: - 1-2 eggs in a recipe: most substitutes work - 3-4 eggs in a recipe: commercial replacer or aquafaba whip more reliable - 5+ eggs: probably not worth substituting; pick a vegan recipe instead

Cross-reference: see /pages/what-substitute-for/buttermilk for related vegan substitutions + /pages/how-long-does/sourdough-rise for bread + /pages/what-ratio-of/flour-water-bread for ratio-based baking.

Most published references (Veganbaking.net + Vegan Mainstream, The Joy of Veganism, King Arthur Baking, J. Kenji López-Alt) converge on flax egg + applesauce as the best general home substitutes.