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Ingredient substitute

What can you use instead of egg?

Commercial egg replacer, Flax egg (1 tbsp flax + 3 tbsp water) and Chia egg (1 tbsp chia + 3 tbsp water) are the easiest swaps. Below: 9 options with the right amount to use, what changes in the dish and which diets they suit.

The quick answer

Commercial egg replacer. Use the same amount. Follow package. Most reliable for structure.

Adjust: Best for delicate cakes and muffins.

  1. Commercial egg replacer

    Drop-in swap

    Use the same amount (ratio 1:1)

    Follow package. Most reliable for structure.

    Flavor
    Neutral.
    Texture
    Close to egg in most recipes.
    Moisture
    Per package instructions.
    Adjust
    Best for delicate cakes and muffins.
    Best for
    Any baking

    vegan

  2. Flax egg (1 tbsp flax + 3 tbsp water)

    Small adjustment

    Use the same amount (ratio 1:1)

    Binds well but doesn't leaven. Let sit 5 min to gel.

    Flavor
    Slightly nutty.
    Texture
    Gummy binding. Denser texture.
    Moisture
    Extra water accounted in ratio.
    Adjust
    Let sit until viscous. Substitute 1 flax egg per whole egg.
    Best for
    Cookies, Muffins, Pancakes, Breading

    vegan

  3. Chia egg (1 tbsp chia + 3 tbsp water)

    Small adjustment

    Use the same amount (ratio 1:1)

    Similar to flax. Tiny seeds visible unless ground.

    Flavor
    Neutral.
    Texture
    Gel-like binding.
    Moisture
    Same as flax.
    Adjust
    Grind chia first for smoother texture.
    Best for
    Cookies, Muffins, Breading

    vegan

  4. Aquafaba (3 tbsp)

    Small adjustment

    Use the same amount (ratio 1:1)

    Chickpea liquid. Whips like egg white. For whole egg: 3 tbsp = 1 egg.

    Flavor
    Nearly neutral when cooked.
    Texture
    Light, airy when whipped.
    Moisture
    Watery — adjust flour slightly.
    Adjust
    Whip with cream of tartar for stability. Chill can overnight.
    Best for
    Meringues, Mousses, Mayo, Light cakes

    vegan

  5. Silken tofu (1/4 cup blended)

    Small adjustment

    Use the same amount (ratio 1:1)

    Neutral, dense. Blends smooth.

    Flavor
    Neutral.
    Texture
    Dense, moist. Good structure.
    Moisture
    High — may need slight flour increase.
    Adjust
    Blend until completely lumps-free.
    Best for
    Dense cakes, Brownies, Quiches

    vegan

  6. Yogurt (1/4 cup)

    Small adjustment

    Use the same amount (ratio 1:1)

    Adds moisture and tang. Binding + acidity.

    Flavor
    Tangy.
    Texture
    Tender crumb.
    Moisture
    High — reduce liquid slightly.
    Adjust
    Use plain, full-fat for best results.
    Best for
    Quick breads, Cakes, Muffins

  7. Applesauce (1/4 cup)

    Changes flavor or texture

    Use the same amount (ratio 1:1)

    Adds moisture and binding. Dense result.

    Flavor
    Slight apple sweetness.
    Texture
    Dense, moist crumb.
    Moisture
    Very high — reduce liquid by 1 tbsp.
    Adjust
    Reduce sugar by 1 tbsp per egg.
    Best for
    Muffins, Quick breads, Brownies

    vegan · low fat

  8. Mashed banana (1/4 cup)

    Changes flavor or texture

    Use the same amount (ratio 1:1)

    Binds well with strong banana flavor.

    Flavor
    Banana dominates.
    Texture
    Dense, moist.
    Moisture
    Very high — reduce liquid.
    Adjust
    Only in recipes where banana works.
    Best for
    Pancakes, Muffins, Waffles

    vegan

  9. Vinegar + baking soda (1 tbsp vinegar + 1 tsp soda)

    Technique swap

    Use the same amount (ratio 1:1)

    Chemical reaction creates lift. Best in egg-free cakes.

    Flavor
    Fully neutral when baked.
    Texture
    Light, airy, but fragile.
    Moisture
    Same.
    Adjust
    Mix in at the very end. Bake immediately.
    Best for
    Cakes, Cupcakes, Quick breads

    vegan

Common questions

What is the best substitute for egg?

Commercial egg replacer is the closest swap. Use the same amount. Follow package. Most reliable for structure.

What is a vegan substitute for egg?

Good vegan options are Commercial egg replacer, Flax egg (1 tbsp flax + 3 tbsp water), Chia egg (1 tbsp chia + 3 tbsp water) and Aquafaba (3 tbsp).

How much should I use instead of egg?

It depends on the swap. Commercial egg replacer: Use the same amount. Flax egg (1 tbsp flax + 3 tbsp water): Use the same amount. Chia egg (1 tbsp chia + 3 tbsp water): Use the same amount.

Recipes that use egg

Scale it to your recipe

Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.

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