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Best Substitutes for Eggs (in baking) — What to Use Instead

Must Knowegg sub
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Flax Egg: 1 tbsp ground flax + 3 tbsp water per egg — Mix and let sit 5 minutes until gel forms. Best all-around egg replacer.

Chia Egg: 1 tbsp chia seeds + 3 tbsp water per egg — Same method as flax egg. Slightly visible specks.

Overview

Top substitute for eggs (in baking): Flax Egg (1 tbsp ground flax + 3 tbsp water per egg). Mix and let sit 5 minutes until gel forms. Best all-around egg replacer. Plus 3 more alternatives.

Key Details

  • Flax Egg: 1 tbsp ground flax + 3 tbsp water per egg — Mix and let sit 5 minutes until gel forms. Best all-around egg replacer.
  • Chia Egg: 1 tbsp chia seeds + 3 tbsp water per egg — Same method as flax egg. Slightly visible specks.
  • Mashed Banana: 1/4 cup per egg — Adds sweetness and moisture. Best in muffins, pancakes.
  • Applesauce: 1/4 cup per egg — Mild flavor. Great in cakes and quick breads.

Why This Matters

  • Eggs (in baking) is a common ingredient that may need substituting
  • Dietary restrictions (vegan, dairy-free, gluten-free) may require alternatives
  • Sometimes you simply run out of an ingredient mid-recipe
  • Allergies or intolerances may necessitate a swap

How To

  1. 1Best overall substitute: Flax Egg at 1 tbsp ground flax + 3 tbsp water per egg
  2. 2Consider the role of the ingredient (flavor, texture, binding, leavening)
  3. 3Test substitutes in small batches first
  4. 4Adjust other ingredients as noted for best results
  5. 5Some substitutes work better in certain recipes than others

Tags

substitutesegg-subeggs-in-bakingingredient-swapcooking-tips

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Frequently Asked Questions

The best substitute for eggs (in baking) is Flax Egg at 1 tbsp ground flax + 3 tbsp water per egg. Mix and let sit 5 minutes until gel forms. Best all-around egg replacer.