Substitutes for Egg (whole)

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Whole eggs provide binding, leavening, moisture, and richness in baking and cooking.

Can't find Egg (whole) in your kitchen? No problem! Below are 7 tested substitutes with exact ratios, perfect for baking, cooking, and everything in between.

Substitute Ratio Best For Dietary
Flax Egg 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes muffins, cookies, dense cakes
Vegan Gluten-Free
Chia Egg 1 tbsp chia seeds + 3 tbsp water, let sit 10 minutes muffins, cookies, pancakes
Vegan Gluten-Free
Unsweetened Applesauce 1/4 cup per egg cakes, muffins, quick breads
Vegan Gluten-Free
Mashed Banana 1/4 cup (about 1/2 banana) per egg pancakes, banana bread, muffins
Vegan Gluten-Free
Aquafaba 3 tbsp per egg meringues, cakes, mousses
Vegan Gluten-Free
Plain Yogurt or Buttermilk 1/4 cup per egg cakes, muffins, quick breads
Vegetarian
Commercial Egg Replacer Follow package instructions all baking
Vegan

How to Use

Best for binding. Adds slight nutty flavor. Won't help with leavening.

Frequently Asked Questions

What is the best substitute for Egg (whole)?
The best substitute depends on your recipe, but Flax Egg is a reliable choice for most applications. Use 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes.
What's a vegan substitute for Egg (whole)?
Flax Egg is an excellent vegan option. Use 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes.
Can I use any of these substitutes interchangeably?
Most substitutes work well in their recommended use cases, but they may produce slightly different results. The notes above explain the differences and best practices.
Will the taste be affected?
Some substitutes may subtly change the flavor profile of your dish, but they'll work great in the recommended use cases. Start with the suggested ratio and adjust to your taste.

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