Run out of eggs halfway through mixing, dealing with an allergy, baking vegan, or just trying to keep costs down? It happens. The good news is that a solid egg substitute for baking is usually already in your kitchen.
The trick is picking the right swap for the job. Eggs don’t just “add egg”; they bind mixtures and lift bakes, and those two roles don’t show up the same way in every recipe.
What eggs do in baking (so you can swap them properly)
Think of eggs as the quiet helper that holds everything together while also giving some bakes a bit of bounce.
- Binding: Eggs keep the crumb from falling apart. Cookies and brownies need this so they slice cleanly instead of crumbling.
- Moisture: Eggs add liquid and richness, which helps stop cakes from drying out.
- Lift: In sponges, eggs trap air and help the batter rise, so you get a light texture.
- Colour and finish: Egg can help brown and give a shiny top (think glazed buns or golden cookies).
Binding vs lift, the one detail that changes your choice
Many substitutes are great at binding but don’t add much lift. That’s perfect for brownies, cookies, and banana bread. For cakes, you often need a swap that brings air or works well with raising agents. Rule of thumb: fudgy bakes want binding, fluffy bakes want lift.
Best egg substitutes for baking (with simple amounts)
Use these amounts for 1 egg unless your recipe says otherwise:
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water, rest 10 mins. Best for cookies, muffins, brownies (slight nutty taste).
- Chia egg: 1 tbsp chia seeds + 3 tbsp water, rest 10 mins. Similar to flax, a bit more texture.
- Unsweetened applesauce: 60 g (about 4 tbsp). Adds moisture, good in muffins and loaf cakes, can soften cookies.
- Mashed banana: 60 g (about 1 small banana for 2 eggs). Great in pancakes and banana bread, but the flavour will show.
- Yoghurt or buttermilk (dairy or plant-based): 60 g. Helps with moisture and tenderness in cakes and muffins.
- Silken tofu: 60 g, blended smooth. Makes bakes denser, ideal for brownies and rich cakes.
- Aquafaba (chickpea water): 3 tbsp. Whip it for cakes and meringues, avoid for most cookies (they can spread).
- Commercial egg replacer: Follow the packet. Usually the most neutral for cakes and biscuits.
Quick picks by bake: cookies, brownies, muffins, and sponge cakes
- Cookies: flax egg, chia egg
- Brownies: silken tofu, flax egg
- Muffins: applesauce, yoghurt
- Sponge cakes: aquafaba (whipped), commercial egg replacer
Tips to stop bakes from going flat, gummy, or dry
Measure carefully (a kitchen scale helps). Don’t over-mix once the flour’s in, it can turn soft bakes rubbery. If your swap doesn’t add lift, add 1/4 tsp baking powder per egg replaced, but only if the recipe isn’t already heavy on raising agents.
Fruit purées add water, so reduce other liquids by a splash. Wet batters may need a few extra minutes in the oven, and most egg-free bakes set as they cool, so give them time before slicing. Replacing more than 2 eggs in one recipe needs extra care and testing.
Simple troubleshooting for common results
- Crumbly: add a binder (flax or chia), or a touch more yoghurt.
- Dense: Use aquafaba or egg replacer, or add a little extra raising agent.
- Too moist: cut back the purée, bake slightly longer, and cool fully.
Related
Finally
A good egg substitute for baking comes down to matching the egg’s job in your recipe. Start with flax or chia for binding, yoghurt or applesauce for moisture, and aquafaba when you need a lift in lighter cakes. Try a small batch first, jot down what worked, and next time you’ll bake with more confidence and fewer surprises.