21 May 2026
Eggs do a lot of heavy lifting in the kitchen — they bind, leaven, add moisture, and create structure. So when you're out of eggs, or cooking for someone who can't eat them, it helps to know your options. The good news is there are some genuinely great substitutes depending on what you're making.
The key is matching the right swap to the right recipe. No single substitute works for everything, so it's worth knowing what each one does well — and where it falls short.
A flax egg is one of the most popular egg replacers in vegan baking, and for good reason. It's easy to make and works beautifully as a binder in dense, moist baked goods.
To make one, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes. You'll see it transform into a thick, gel-like mixture — that's what does the binding work. Make sure you're using ground flaxseed (not whole seeds), otherwise it won't gel properly.
It works well in muffins, cookies, and quick breads, but it won't give you the lift or structure needed for soufflés or meringues. It also can't stand in for egg wash on pastry — nothing gives you that golden gloss.
If you've ever opened a can of chickpeas and poured the liquid down the drain, stop doing that. Aquafaba — the brine from canned chickpeas — is one of the most surprising and versatile egg substitutes around.
Use 3 tablespoons of aquafaba for every 1 egg. What makes it special is that it can actually be whipped into stiff peaks, just like egg whites. That makes it one of the only substitutes that works for meringues and mousses — something most other swaps simply can't do.
It's also great in cakes and general vegan baking. Just keep in mind it won't work if you're trying to make scrambled eggs or an omelette — at that point, you really do need the real thing (or a purpose-made egg alternative product).
Unsweetened applesauce is a brilliant pantry substitute when you need moisture and a bit of binding in baked goods. Use ¼ cup (60g) of applesauce for every 1 egg.
It works especially well in muffins, cakes, and quick breads where a slightly denser, moist crumb is welcome. It does add a subtle sweetness and a faint apple flavour, so it suits recipes with warm spices like cinnamon or nutmeg particularly well.
It's not the right pick for anything that needs structure or lift — skip it for meringues, custards, or egg wash. But for a simple weeknight banana bread or a batch of spiced muffins, it's a very easy swap with ingredients you likely already have.
Similar to the flax egg, a chia egg is made by mixing seeds with water and letting them gel. 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 here, though white chia seeds are less noticeable in lighter-coloured batters if appearance matters to you. It's a solid binder in muffins, cookies, and quick breads, and a good option if you don't have flaxseed on hand.
Like the flax egg, it won't help with anything that requires a light, airy texture — meringues and soufflés are out. But for everyday baking, it's a reliable and nutritious swap.
| Substitute | Ratio | Best For |
|---|---|---|
| Flax egg | 1 tbsp ground flaxseed + 3 tbsp water | Muffins, cookies, quick breads |
| Aquafaba | 3 tbsp | Meringues, cakes, mousses |
| Unsweetened applesauce | ¼ cup (60g) | Muffins, cakes, quick breads |
| Chia egg | 1 tbsp chia seeds + 3 tbsp water | Muffins, cookies, quick breads |
For most everyday baking, aquafaba is the most versatile pick — especially if you need to replicate the lightness of egg whites. For binding in heartier bakes, a flax egg or chia egg will do the job beautifully. And if you've got applesauce in the cupboard, it's the quickest no-prep option of the lot.
Looking for a quick substitute? Search egg →
