Best Substitutes for Egg
The best substitute for egg in most baking is aquafaba — use 3 tablespoons per egg. It's the most versatile option, capable of binding, adding moisture, and even whipping into stiff peaks for meringues. For a quick binding swap, a flax egg (1 tbsp ground flaxseed + 3 tbsp water) is a close second.
| Substitute | Ratio | Best for | Doesn't work for |
|---|
| Aquafaba | 3 tbsp per egg | Meringues, mousses, cakes, general baking | Scrambled eggs, omelettes |
| Flax egg | 1 tbsp ground flaxseed + 3 tbsp water | Muffins, cookies, quick breads | Soufflés, meringues, egg wash |
| Unsweetened applesauce | ¼ cup (60g) per egg | Muffins, cakes, quick breads | Meringues, custards, egg wash |
| Chia egg | 1 tbsp chia seeds + 3 tbsp water | Muffins, cookies, quick breads | Meringues, soufflés, light airy bakes |
Eggs do a lot of heavy lifting in the kitchen — they bind, leaven, add moisture, and create structure. Whether you've run out mid-recipe or you're cooking for someone who doesn't eat them, knowing your substitute options makes a real difference. The key is matching the right swap to the right job. No single substitute does everything an egg does, so understanding what each one handles well — and where it falls short — is what separates a successful bake from a flat disappointment.
Can I use aquafaba instead of egg?
Yes, and it's one of the most impressive swaps in the kitchen. Aquafaba is the liquid from a can of chickpeas — use 3 tablespoons per egg. What makes it genuinely special is that it can be whipped into stiff peaks, just like egg whites, making it the only substitute on this list that works for meringues and mousses. It also performs well in cakes and general vegan baking. Just don't expect it to stand in for a scrambled egg or omelette.
Can I use a flax egg instead of egg?
A flax egg is one of the most popular egg replacers in vegan baking. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and leave it for 5 minutes until it forms a thick gel. Use ground flaxseed — whole seeds won't gel properly. It's a reliable binder in muffins, cookies, and quick breads, but it won't provide lift or structure for soufflés or meringues, and it can't replicate the glossy finish of an egg wash on pastry.
Is unsweetened applesauce a good egg substitute for baking?
Unsweetened applesauce is an easy, no-prep option when you need moisture and light binding in baked goods. Use ¼ cup (60g) per egg. It suits muffins, cakes, and quick breads where a slightly denser, moist crumb is welcome — and it pairs particularly well with recipes using warm spices like cinnamon or nutmeg. Keep in mind it does add a faint sweetness and mild apple flavour. Skip it for anything requiring structure or lift, like meringues or custards.
How much chia egg replaces one egg?
A chia egg works similarly to a flax egg. Combine 1 tablespoon of chia seeds with 3 tablespoons of water and leave it for 5–10 minutes until thick and jelly-like. Both black and white chia seeds work, though white chia seeds are less visible in lighter-coloured batters. It's a dependable binder in muffins, cookies, and quick breads, and a handy alternative if you don't have flaxseed on hand. Like the flax egg, it won't help with light, airy bakes.
What should you NOT use as a substitute for egg?
None of these substitutes work if you're trying to replace eggs in cooked egg dishes — scrambled eggs, omelettes, or fried eggs require the real thing or a purpose-made liquid egg alternative. For egg wash on pastry, none of the above will give you that deep golden gloss — aquafaba gets close, but the result is noticeably different. And if a recipe relies on eggs for both structure leavening (think choux pastry or angel food cake), a single substitute is unlikely to do the job on its own.
Substitution ratios are informed by established culinary references including King Arthur Baking and Serious Eats.
