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Best Substitutes for Eggs in Baking

Out of eggs, or baking vegan? Here are four ranked egg substitutes with exact ratios for one egg.
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  1. #1

    Flax egg (ground flaxseed + water) — 1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes, per egg

    Best for: Muffins, quick breads, cookies

    Adds binding similar to egg; slightly denser crumb and a mild nutty flavor.

  2. #2

    Unsweetened applesauce — ¼ cup per egg

    Best for: Moist baked goods (muffins, cakes)

    Adds moisture but little binding or lift; best combined with a bit of extra leavening.

  3. #3

    Mashed banana — ¼ cup (about half a banana) per egg

    Best for: Banana bread, muffins, pancakes

    Adds noticeable banana flavor, so best where that's already welcome in the recipe.

  4. #4

    Commercial egg replacer powder — Per package instructions, usually mixed with water

    Best for: Recipes needing the closest all-around performance

    Formulated specifically to mimic egg's binding and leavening, the most reliable option across recipe types.

These substitutes work for baking, where eggs mainly provide binding, moisture, and some lift. None of them substitute well for eggs in dishes where the egg itself is the star, scrambled eggs, omelets, quiches, since there's no substitute for egg's specific set and texture there.

FAQ

Which egg substitute works best for cookies?

A flax egg or a commercial egg replacer both work well for cookies, providing binding without adding too much extra moisture, which can otherwise make cookies spread more than intended.

Can I substitute more than 2 eggs in one recipe with these?

It gets riskier the more eggs a recipe calls for, eggs provide real structure in recipes with 3+ eggs (like a sponge cake), and substitutes can't fully replicate that at scale. These substitutes work most reliably for recipes calling for 1-2 eggs.