Out of Eggs, one case
Egg substitutes for baking
5 options, ranked, with the exact amount
Use Flax eggs
Per 1 egg
1 tbsp ground flaxseed + 3 tbsp water
For baking, the best egg substitutes are Flax Eggs, Chia Eggs, Applesauce, and Commercial Egg Replacer. Use 1:1 ratio and follow these baking-specific techniques for optimal results.
- Best for —
- cookies
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg |
|---|---|---|
| 1 | Flax eggscookies | 1 tbsp ground flaxseed + 3 tbsp water |
| 2 | Chia eggscookies | 1 tbsp chia seeds + 3 tbsp waterTweak it |
| 3 | Applesaucecakes | ¼ cup |
| 4 | Commercial egg replacercakes | 1 tsp powder + 2 tbsp waterTweak it |
| 5 | Yogurtcakes | ¼ cup plain yogurt |
Flax eggs
nutty · similar texture
Made by mixing ground flaxseed with water to create a gel-like binding agent. Good for vegan baking and provides omega-3 fatty acids.
- Best for
- cookies, muffins, pancakes, quick breads, vegan baking
Mix and let sit for 5 minutes until thickened. Adds nutty flavor and fiber. Works best in recipes where eggs provide binding.
Chia eggs
neutral taste, similar texture
Similar to flax eggs but with smaller seeds. Creates a gel that binds ingredients together in baking.
- Best for
- cookies, muffins, pancakes, energy bars, vegan baking
Let mixture sit for 10 minutes to form gel. Chia seeds are smaller and less noticeable in final product than flax.
Applesauce
slightly sweet
Adds moisture and helps bind ingredients. Makes baked goods denser and moister.
- Best for
- cakes, muffins, quick breads, when you want moisture
- Texture
- denser
Makes baked goods denser and moister. Use unsweetened applesauce to avoid extra sugar.
Commercial egg replacer
neutral taste, similar texture
Powdered mix designed specifically to replace eggs in baking. Consistent results every time.
- Best for
- cakes, cookies, muffins, when you want consistent results
Follow package instructions. Mix powder with water before adding to recipe. Best for leavening and binding.
Yogurt
slightly tangy
Adds moisture and slight tang. Works well in cakes and muffins.
- Best for
- cakes, muffins, quick breads, when you want moisture
- Texture
- moist
Use plain, unsweetened yogurt. Greek yogurt works best for thicker consistency.
How it behaves in this recipe
When baking, eggs serve multiple critical functions that require careful consideration. The recommended substitutes work because they provide similar functionality to eggs in baking applications - binding ingredients together, adding moisture, and in some cases, helping with leavening.
Tips for substituting eggs
7 tips- For baking, eggs serve three main functions: binding, leavening, and moisture
- Choose your substitute based on the primary function eggs serve in your recipe
- Flax and chia eggs work best for binding, while applesauce adds moisture
- Commercial egg replacers are most reliable for leavening
- Always let flax and chia eggs sit for the full time to thicken properly
- Reduce other liquids slightly when using applesauce to prevent overly moist results
- Test your substitute in a small batch first to ensure proper texture
Notes on eggs
- For recipes requiring multiple eggs, consider using a combination of substitutes
- Some recipes work better with commercial egg replacers for consistent results
- For vegan baking, flax and chia eggs are the most reliable options
- When in doubt, start with a small test batch to ensure the substitute works well
Questions
5 questionsCan I use applesauce instead of eggs in all baking recipes?
Applesauce works best in recipes where eggs provide moisture and binding, like cakes and muffins. It may not work well in recipes that rely heavily on eggs for leavening, like angel food cake or soufflés.
What's the best egg substitute for cookies?
Flax eggs or chia eggs work best for cookies as they provide the binding properties needed. Commercial egg replacers also work well for maintaining cookie structure.
How do I substitute eggs in a cake mix?
For boxed cake mixes, use ¼ cup applesauce per egg, or follow the commercial egg replacer instructions. The cake may be slightly denser but will still rise properly.
Can I use mayonnaise as an egg substitute in baking?
Yes, mayonnaise can work as an egg substitute in some baking recipes, especially in chocolate cakes or brownies. Use ¼ cup mayonnaise per egg, but be aware it will add a slight tangy flavor.
Why don't my baked goods rise properly with egg substitutes?
This usually happens when the substitute doesn't provide enough leavening. Try using commercial egg replacers, or add ½ teaspoon baking powder per egg substitute to help with rising.