Don't let searching for the best egg substitute stress you out! Here are simple swaps that work if you're following a plant-based diet—or fresh out of eggs.
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I’ve been egg-free for over 10 years. In that time, I’ve experimented with quite a few egg substitutes for baking, cooking and even breakfast. There are plenty of options for homemade or store-bought alternatives, but finding the best egg substitute definitely depends on what you’re making.
Flaxseed Meal
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Flaxseed meal, or ground flaxseed, is one option when you’re looking for the best egg substitute for baking. It’s easy to make, affordable and never fails. To make a flax egg, simply whisk together 1 tablespoon of flaxseed meal with 3 tablespoons of water and let sit for 5 to 10 minutes.
A thick gel will form that can be used in place of one egg. I typically only use up to two “flax eggs” to yield the best results. Try these soft and fluffy vegan pancakes made with ground flaxseed.
Chia Seeds
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A chia egg is similar to a flax egg, except the star ingredient is chia seeds instead of ground flax. The chia seeds don’t need to be ground and follow the same ratio as a flax egg—1 tablespoon of chia seeds mixed with 3 tablespoons of water. Again, let the mixture thicken into a gelatinous egg replacer.
Use this chia seed substitute to replace one egg. I find it’s best used in baked goods like bread and cookies.
Mashed Banana
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Using mashed banana in place of an egg when baking is so simple! And the result is a soft, moist bake. For every egg you’re replacing, use one ripe mashed banana.
Applesauce
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If you don’t have extra bananas, try using applesauce. Mix 1/4 cup applesauce into your mixture for each egg needed. But don’t use more than 1/2 cup—more than that will start to throw off the taste and texture. You can use applesauce as a vegan egg substitute when baking or even in savory recipes, like baked meatballs.
Editor’s Tip: If you don’t have mashed banana or applesauce, check your pantry for pumpkin puree. Add 1/4 cup canned pumpkin in place of one egg.
Silken Tofu
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Tofu is made from soybean curds and is common in egg-free diets, for good reason. It’s extremely versatile! Silken tofu is unpressed, which means it contains a lot of water and easily soaks up whatever flavors it’s combined with. To replace one egg, add 1/4 cup tofu to your mixture. Give it a try with vegan banana bread.
To make a tofu scramble for breakfast instead of scrambled eggs, use firm or extra firm tofu.
Aquafaba
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Aquafaba is the liquid found in a can of chickpeas. As an egg substitute, you can whip up aquafaba for whipped cream, meringue and souffles, or you can use it as a binding agent in baked goods. To replace one egg, you’ll need about two to three tablespoons of aquafaba.
Vinegar and Baking Powder
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This duo is a popular egg substitute because you likely already have the ingredients on hand. Simply whisk one teaspoon of baking soda and one tablespoon of vinegar together, and then combine with the rest of your recipe.
I love using this egg alternative when baking avegan birthday cake. You can use either white distilled vinegar or apple cider vinegar.
Arrowroot Powder
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Arrowroot powder is a grain-free starch popular among those who follow Whole30 and Paleo diets. It acts as a thickening agent as well as a binder. Stir 2 tablespoons of arrowroot powder with 3 tablespoons of water to replace an egg. This substitute works well in baked goods as well as burgers.
Carbonated Water
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Yes, carbonated water is one of the best egg substitutes! It’s so easy: Just replace the equivalent of one egg with 1/4 cup carbonated water. This trick works best when replacing up to three eggs.
Carbonated water, seltzer water and sparkling water all work here. I recommend giving this egg substitute a try with cake, cupcakes, brownies and quick breads.
Bob’s Red Mill
This vegan and gluten-free egg replacer is perfect for just about any baked goods. It’s made with four ingredients: potato starch, tapioca flour, baking soda and psyllium husk fiber. Bob’s Red Mill Egg Replacer ranks high on the list for me, since it’s so easy to use when baking.
To replace one whole egg, combine the egg replacer powder with 2 tablespoons of water and let it sit for a minute to thicken. To replace an egg white, combine 1 1/2 teaspoons of the egg replacer with 2 tablespoons of water. You can even replace one egg yolk by combining 1 1/2 teaspoons egg replacer with 1 tablespoon of water.
Just Egg
On the hunt for vegan scrambled eggs? Look for Just Egg. This store-bought liquid egg alternative cooks and scrambles just like real egg. It’s made from mung bean protein and has a plant-based ingredient list.
I’ve made French toast using Just Egg and use it often for egg-free scrambled eggs and frittatas. If you’re looking for a ready-to-eat egg, check out the recently released Just Egg Folded. You warm it on the stove, in the microwave or in your toaster. I suggest serving it on a toasted bagel with mashed avocado, sliced tomato and vegan cheese.
Ener-G
This product mimics what eggs do in recipes to bind baked food together, but it’s totally eggless so it’s perfect for those of us intolerant or allergic to eggs. The main ingredients are potato starch and tapioca starch flour.
To replace one egg, stir 1 1/2 teaspoons replacer with 2 tablespoons warm water. Be sure to measure accurately and press down firmly in the measuring spoon. You can also mix it with other liquids such as milk or non-dairy milk.
Orgran
Orgran’s No Egg Egg Replacer is meant specifically for baking. It lets you enjoy baked goods with a similar texture to those that include eggs.
To replace an egg, add 1 teaspoon egg replacer to 2 tablespoons water.
Recipes to Bake When You Don't Have Eggs
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Milk-and-Honey White BreadMy dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, KansasGo to Recipe
No-Fuss Rolls Recipe photo by Taste of Home
No-Fuss RollsWith only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee
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Cherry Rhubarb Crunch Recipe photo by Taste of Home
Cherry Rhubarb CrunchMy husband's grandmother gave me this recipe, along with a bundle of rhubarb, when we were first married. I had never cared for rhubarb, but after trying this dessert, I changed my mind. Now my children dig in too! —Sharon Wasikowski, Middleville, Michigan
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Banana Bread Cake Recipe photo by Taste of Home
Banana Bread CakeMake our easy banana bread cake recipe with just one banana and a few pantry staples—it's oh, so delicious.
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Russian Tea CakesI like to present my favorite holiday cookies in a special way. I pile this fresh-baked Russian tea cakes recipe on pretty plates that I buy throughout the year, then wrap them with colored cellophane to give friends. —Valerie Hudson, Mason City, Iowa. If you're looking for more recipes, then learn how to make blinis, small unsweetened pancakes.
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Cranberry Bog Bars Recipe photo by Taste of Home
Cranberry Bog BarsSweet and chewy, these fun bars combine the flavors of oats, cranberries, brown sugar and pecans. I like to sprinkle the squares with confectioners’ sugar before serving. —Sally Wakefield, Gans, Pennsylvania
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Homemade Cherry Crisp Recipe photo by Taste of Home
Homemade Cherry CrispOur family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
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Taste of Home
Apple TartFor 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. —Marilyn Begres, Dexter, Michigan
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Scottish Shortbread Recipe photo by Taste of Home
Scottish ShortbreadMy mother, who is of Scottish heritage, passed this shortbread recipe, along with other favorite recipes, on to me. When I entered this treat at our local fair, it won a red ribbon. —Rose Mabee, Selkirk, Manitoba
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Taste of Home
Ice Cream KolachkesThese sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
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Special Chocolate Treats Recipe photo by Taste of Home
Special Chocolate TreatsI serve these lovely cookies to guests. They freeze well. —Walter Max, Wabasha, Minnesota
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French Loaves Recipe photo by Taste of Home
French BreadOnce you make this easy French bread recipe, you'll never go back to store-bought loaves. Here are our best tips on how to bake it.
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Rhubarb Crisp Recipe photo by Taste of Home
Rhubarb CrispMake rhubarb crisp with strawberries in spring and apples in fall to enjoy a simple, year-round dessert.
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Italian Butter Cookies Recipe photo by Taste of Home
Italian Butter CookiesButtery soft with a sweet chocolate tip, these Italian butter cookies are a surefire way to impress your guests. Make them ahead of time (they freeze exceptionally well), or fresh in just a few hours; either way, you'll have a simple yet tasty treat to satisfy your sweet tooth.
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Olive FocacciaWhen I add my own special touches to a basic focaccia recipe—including sun-dried tomatoes, olives and roasted sweet red peppers—the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. —Dee Froemel, Hayward, Wisconsin
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Taste of Home
Fudgy Peanut Butter CakeI clipped this easy peanut butter cake recipe from a newspaper years ago. The house smells fantastic while it's slow cooking. My husband and son enjoy the cake with ice cream and nuts on top. —Bonnie Evans, Norcross, Georgia
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Garlic Bubble Loaf Recipe photo by Taste of Home
Garlic Bubble LoafI tweaked my friend's family recipe for pull-apart rolls, and here's the result. This homemade garlic bread loaf is a must for your next pasta night, when everyone will have fun pulling off each rich and buttery piece. —Lynn Nichols, Bartlett, Nebraska
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Chocolate Peanut Treats Recipe photo by Taste of Home
Chocolate Peanut TreatsWhen I was in high school, I took these sweet and crunchy squares to bake sales— and they were the first to sell out. I still make them for family and friends who love the classic combination of chocolate and peanut butter. —Christy Asher, Colorado Springs, Colorado
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Taste of Home
Cranberry-Almond Apple PieMy grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire
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Easy Biscuits Recipe photo by Taste of Home
Easy BiscuitsWhip up this buttery, easy biscuit recipe to serve with breakfast or dinner. The dough is very simple to work with, so there's no need to roll with a rolling pin; just pat to the right thickness. —Taste of Home Test Kitchen
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Easy Fresh Strawberry Pie Recipe photo by Taste of Home
Strawberry PieOur strawberry pie celebrates the harvest with a beautiful display of sliced fresh berries in a bouncy, sweet filling.
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Basic Homemade Bread Recipe photo by Taste of Home
Homemade Bread RecipeHere's a step-by-step guide to kneading, shaping and baking yeast bread for the freshest, fluffiest homemade loaves.
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Taste of Home
Chocolate GingersnapsWhen my daughter Jennifer was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. —Paula Zsiray, Logan, Utah
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Peach Cobbler Dump Cake Recipe photo by Taste of Home
Peach Cobbler Dump CakeHomemade peach cobbler dump cake uses shortcut ingredients—canned peaches and a cake mix—to deliver a cozy, tender cake that's impossible to serve without a scoop of ice cream.
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Cranberry Swirl Loaf Recipe photo by Taste of Home
Cranberry Swirl LoafMy mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping—sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. —Darlene Brenden, Salem, Oregon
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Ginger Apple-Pear Crisp Recipe photo by Taste of Home
Ginger Apple-Pear CrispEnjoy autumn aromas—apples, cinnamon and spices—in this delicious recipe. It's even better with a scoop of vanilla or pumpkin ice cream! Whipped cream is always an option. —Holly Battiste, Barrington, New Jersey
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Taste of Home
Wholesome Wheat BreadMy sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen.-Karen Wingate, Coldwater, Kansas
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Taste of Home
Peanut Butter Chocolate Poke CakeWhen my family is planning a get-together, I can count on three or four people to ask if I'm bringing this dessert. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons baking cocoa. —Fay Moreland, Wichita Falls, Texas
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Cookie Swirl Cobbler Recipe photo by Taste of Home
Cookie Swirl CobblerAn extra-rich chocolate chip cookie dough and crescent roll topping provide a tasty twist on a classic cherry cobbler. Serve it with a scoop of vanilla ice cream. —Jeanne Holt, St. Paul, Minnesota
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Gouda and Roasted Potato Bread Recipe photo by Taste of Home
Gouda and Roasted Potato BreadOur family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and also goes well with soups. —Elisabeth Larsen, Pleasant Grove, Utah
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Oat Dinner RollsThese soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
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Taste of Home
Cranberry PuddingThis recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!
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Cherry Kiss CookiesTopped with a chocolate kiss, these cherry-flavored cookies look super cute on a dessert tray. Share them with family and friends. —Joy Yurk, Grafton, Wisconsin
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Homemade Chocolate Shortbread Recipe photo by Taste of Home
Chocolate Shortbread CookiesThese chocolate shortbread cookies offer a rich, buttery texture with a hint of cocoa. Easy to make, with simple pantry ingredients, these cookies are ideal for any occasion and pair wonderfully with tea, coffee, even ice cream.
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Quick Focaccia Bread Recipe photo by Taste of Home
Quick Focaccia BreadGreen olives complement this quick focaccia recipe for an easy pizza-like bread. With very few ingredients, it’s still packed with flavor. Serve the focaccia as an appetizer or alongside pasta, soup or salad for a mouthwatering meal.—Ivy J Laffoon, Ceres, California
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Slow-Cooker Strawberry Soda CakeWhen you want a sweet cake without the heat of the oven, this slow-cooked strawberry spin on cola cake comes in handy. The topping smells divinely like chocolate-covered strawberries. (Remember this one for Valentine’s Day!) Delicious served with whipped cream or powdered sugar. —Laura Herbage, Covington, Louisiana
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Cran-Apple Pecan Crisp Recipe photo by Taste of Home
Cran-Apple Pecan CrispEven folks who claim not to like cranberries rave about this dish. I cherish the recipe from my mother, who inspired my love of cooking. —Debbie Daly, Florence, Kentucky
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Swiss Beer Bread Recipe photo by Taste of Home
Swiss Beer BreadThis recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York
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Behr Track Cookie Bars Recipe photo by Taste of Home
Behr Track Cookie BarsThe holidays are the perfect time to indulge in these ooey-gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars small—they're super rich. —Megan Behr, Marion, Iowa
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Savory Biscuit-BreadsticksI love to experiment in the kitchen with simple ingredients like refrigerated biscuits. The results are usually a big hit—these super fast breadsticks are an example. —Billy Hensley, Mount Carmel, Tennessee
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Strawberry-Rhubarb Upside-Down CakeI prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
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Taste of Home
Caraway Seed Rye BreadMy parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
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Chocolate Fruit N Nut Cookies Recipe photo by Taste of Home
Chocolate Fruit N Nut CookiesFilled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.
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Tender Pecan Logs Recipe photo by Taste of Home
Tender Pecan LogsFolks always ask me to make these tender nutty logs. Not overly sweet, they're just right with a steaming cup of coffee or tea. —Joyce Beck, Gadsden, Alabama
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Taste of Home
Amaretto Cherries with DumplingsYou can't beat the combination of almond flavor with cherries. These light and fluffy dumplings are heavenly. Topped with the sauce and ice cream, it makes for a scrumptious dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Cinnamon Monkey BreadIs it possible for four kids to cook together without total chaos in the kitchen? Yes, with the right recipe! This cinnamon roll monkey bread is a favorite with my bunch. They get to "play" as they roll pieces of refrigerated biscuit dough into balls. —Lisa Combs, Greenville, Ohio
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Cherry-Chip Oat Scones Recipe photo by Taste of Home
Cherry-Chip Oat SconesMy family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. —Amy Brnger, Portsmouth, New Hampshire
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To make a dairy-free dessert, I created chocolate peanutty bars. My kids and their friends gobble them up. I've written about it on my blog, joyfulscribblings.com. —Dawn Pasco, Overland Park, Kansas
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