12 Egg Substitutes for Baking (and When Each One Works Best)

You're ready to bake. You crack the first egg. It's bad. The second one too. The store is far. Here are 12 egg substitutes that actually work.

The Best All-Around: Flax Egg

1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg. Let sit 5 minutes until gel-like. Works in cookies, muffins, and quick breads. Doesn't work in recipes where eggs are the main structure (like angel food cake).

For Moisture: Applesauce

1/4 cup applesauce = 1 egg. Adds moisture and a slight sweetness. Great in cakes and muffins. Not great in recipes where you need structure.

For Binding: Banana

1/4 cup mashed banana = 1 egg. Adds flavor and moisture. Works in pancakes, muffins, and quick breads. Your baked goods will taste like banana.

For Richness: Yogurt or Sour Cream

1/4 cup = 1 egg. Adds moisture and acidity. Great in cakes and muffins.

For Structure: Silken Tofu

1/4 cup blended silken tofu = 1 egg. Neutral flavor. Good in dense cakes and brownies.

For Leavening: Vinegar + Baking Soda

1 tablespoon vinegar + 1 teaspoon baking soda = 1 egg. Creates lift. Good in light cakes.

The Others

Chia egg: Same as flax egg. Pumpkin puree: 1/4 cup = 1 egg. Milk + oil: 3 tablespoons milk + 1 tablespoon oil = 1 egg. Commercial egg replacer: Follow package directions. Aquafaba: 3 tablespoons = 1 egg. Cornstarch: 2 tablespoons + 2 tablespoons water = 1 egg.

Bottom Line

No single substitute works for every recipe. Flax eggs are the most versatile. Applesauce is best for moisture. Vinegar + baking soda is best for lift. Choose based on what your recipe needs most.