Out of Eggs, one case
Can you use cornstarch as an egg substitute?
3 options, ranked, with the exact amount
Use Cornstarch + water
2 tbsp cornstarch + 3 tbsp water for every egg
Whisk 2 tablespoons of cornstarch into 3 tablespoons of water to replace 1 egg. It binds and thickens as it cooks, which suits cookies, custards, puddings and fritters. It adds no lift and no richness, so it is a poor choice where eggs make a cake rise.
- Verdict —
- Tweak it
- The tweak —
- Whisk until smooth and add with the wet ingredients. In a custard, cook to a full simmer so the starch sets.
- Best for —
- cookies and bars
- Pantry —
- Likely in your cupboard
One casethe full eggs card
Every option, one card
Ranked| # | Substitute | Instead of 1 egg | Verdict |
|---|---|---|---|
| 1 | Cornstarch + watercookies and bars | 2 tbsp cornstarch + 3 tbsp waterTweak it | Tweak it |
| 2 | Arrowroot or potato starch + watercorn-free baking | 2 tbsp starch + 3 tbsp waterTweak it | Tweak it |
| 3 | Flax eggveggie burgers | 1 tbsp flax + 3 tbsp waterTweak it | Tweak it |
| Not a swap | Dry cornstarch with no water | not a swapNot for this | Not for this |
Cornstarch + water
neutral; slightly softer, more tender crumb
Starch gels when heated and holds a batter together the way set egg protein does.
- Best for
- cookies and bars, puddings, custard pies and pastry cream, fritters and vegetable patties
- Prep
- Whisk until smooth and add with the wet ingredients. In a custard, cook to a full simmer so the starch sets.
- Suits
- vegan, gluten-free
- Where it fails
- Sponge and chiffon cakes, souffles, meringue and anything where eggs are the leavening.
Arrowroot or potato starch + water
neutral taste
The same idea with a different starch. Both set clear and suit corn-free cooking.
- Best for
- corn-free baking, fruit fillings and glazes
- Prep
- Whisk smooth. Do not boil arrowroot hard; it thins.
- Suits
- vegan, gluten-free
- Where it fails
- The same limits as cornstarch.
Flax egg
nutty
A stickier binder than starch, useful before baking as well as after.
- Best for
- veggie burgers, muffins and quick breads
- Prep
- Rest 5 minutes to gel.
- Suits
- vegan
- Where it fails
- Pale, delicate bakes.
Dry cornstarch with no water
An egg is about three-quarters water.
Starch alone removes moisture from the recipe.
- Best for
- nothing: add the water
- Suits
- vegan
- Where it fails
- Doughs and batters turn dry and crumbly. The one exception is a patty mixture that is already too wet, where 1 tbsp of dry starch per egg helps it hold.
Tips for substituting eggs
4 tips- For lift as well as binding, add ¼ tsp baking powder per egg replaced.
- In pumpkin or custard pie, 2 tbsp cornstarch per egg whisked into the filling gives a sliceable set once fully chilled.
- Limit the swap to 2 eggs. Past that, the bake turns gummy.
- Mix the slurry just before using; cornstarch settles to the bottom within a minute.
Questions
4 questionsHow much cornstarch replaces one egg?
2 tablespoons of cornstarch whisked with 3 tablespoons of water.
Can I use cornstarch instead of eggs in cookies?
Yes. Cookies come out soft and tender and spread a little less. It works best in recipes with 1 or 2 eggs.
Can I use cornstarch instead of eggs in cake?
Only in part. It binds but does not raise. For cake, plain yogurt, aquafaba or baking soda and vinegar give a better crumb.
Can cornstarch replace eggs in pumpkin pie?
Yes. Use 2 tablespoons per egg, bake until the edge is set, and chill the pie at least 4 hours before cutting.