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Substitute for Eggs

What it does in a recipe: Binds, leavens, adds moisture and structure; sets when heated.

5 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Flax egg

per 1 egg

US1 Tbsp ground flaxseed + 3 Tbsp water; rest 10 min until gelled
Metric7 g ground flaxseed + 45 ml water
CommonBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Ground flax mucilage gels like egg white.

What changes: Binds but doesn't leaven; bakes denser

Best for: Cookies, brownies, quick breads

Water + oil + baking powder

per 1 egg

US1 1/2 Tbsp water + 1 1/2 Tbsp oil + 1 tsp baking powder
Metric22 ml water + 22 ml oil + 4 g baking powder
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Oil adds the moisture; baking powder supplies the lift.

What changes: Slightly more tender, less rich

Best for: Cakes and muffins

Unsweetened applesauce

per 1 egg

US1/4 cup unsweetened applesauce
Metric60 g applesauce
Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-freeSesame-free

Pectin and fiber bind moisture.

What changes: Denser, mildly sweet, less structure

Best for: Muffins and moist quick breads

Aquafaba (chickpea liquid)

per 1 egg

US3 Tbsp aquafaba (2 Tbsp in place of 1 egg white); whips to peaks
Metric45 ml aquafaba
SpecialtyBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Chickpea cooking water carries proteins that whip like egg white.

What changes: Whips faster but is less stable than whites

Best for: Meringues, macarons, mousses

Plain yogurt

per 1 egg

US1/4 cup plain yogurt
Metric60 g yogurt
CommonBaking-safe ✓Gluten-freeNut-freeSoy-freeAlcohol-freeSesame-freeContains dairy

Yogurt adds moisture and binding; no leavening.

What changes: Denser, moister crumb

Best for: Cakes and muffins

Related swaps

Common questions

What can I use instead of Eggs?
Water + oil + baking powder: 1 1/2 Tbsp water + 1 1/2 Tbsp oil + 1 tsp baking powder. Unsweetened applesauce: 1/4 cup unsweetened applesauce.
What is the exact ratio to substitute Eggs?
Water + oil + baking powder (per 1 egg) — US: 1 1/2 Tbsp water + 1 1/2 Tbsp oil + 1 tsp baking powder. Metric: 22 ml water + 22 ml oil + 4 g baking powder.
What changes when you substitute Eggs?
Binds but doesn't leaven; bakes denser. Slightly more tender, less rich.

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