How to replace eggs in your cooking

How to replace eggs in your cooking

Eggs are a healthful and high-protein food that provides structure and binding in baked goods, but not everyone can eat them. They’re one of the top eight allergens (meaning one of the foods it’s most common to be allergic to), and a vegan diet, which about 3% of the U.S. population follows, does not allow them. For those looking to avoid eggs in their baking, there are a variety of options that work well at replicating the structural and/or binding power of eggs. We’ll review the ones that work best, and how to use them most effectively so that you can recreate your favorite baked goods without eggs when needed.

Note: one egg has a standard volume of 1/4 cup. That basic measurement informs all the info below in terms of the amount of replacement ingredients used.

How to replace eggs in your cooking

Vegan Egg

If you’re looking for all of the qualities of a real egg, such as volume, protein, binding power, and fat, your best bet is a vegan egg product. These are sold in powder and liquid forms; for the liquid, you use it as is straight from the container, and for the powder, you mix it with water. These products have interesting attributes that make them the closest facsimile to actual eggs, such as the addition of a specific salt of salt that mimics the sulfurous smell of eggs. They hold up to cooking as a scramble or omelet, so it’s no surprise that they’re highly versatile in baked goods. Use vegan eggs in any recipes that call for the regular version; from cookies to custards, you’re unlikely to notice the difference between these products and the real thing. Follow package instructions for quantities used.

Vegan Egg Replacer

Not to be confused with vegan eggs, vegan egg replacer is a starch-based product that can be used to replicate the binding power of eggs. These products are sold as powders and won’t have the volume of a vegan egg, so if that is necessary for your recipe, such as with a sponge cake, they aren’t an appropriate choice. Vegan egg replacer works best in situations where all that’s needed from eggs is their ability to hold things together: cookies, quick breads, cakes, and muffins are all passable with vegan egg replacer. For most of these products, you’ll use a teaspoon of egg replacer mixed with two tablespoons of water, but check packages for instructions.


Translated to “bean water,” aquafaba is used as a replacement for egg whites. To make it, you whip the liquid that surrounds beans—usually chickpeas or white beans, for color’s sake—when they’re purchased in a can. The liquid whips up similarly to egg whites, and you can get a surprising amount of volume out of them. Some people go so far as to make aquafaba meringues with the bean water! You can use aquafaba in baking for any recipes that call for egg whites, either straight from the egg or whipped until peaks form. Examples of recipes where aquafaba can be used in lieu of egg whites include ice cream, mousse, fudge, brownies, and macarons. Two tablespoons of aquafaba (unwhipped) will replace one egg white.

Ground Flax

Flax meal has a naturally gelatinous texture when mixed with liquid, so it has been used for decades as a functional egg replacer. With flax meal mixed into water, you can equal the approximate volume of eggs, as well as the binding property. You’ll want to use golden flax unless your recipe is dark, as an unlabeled or brown flax meal will discolor anything light. The typical ratio to make a flax egg is one tablespoon of ground flax meal stirred into three tablespoons of water, which you’ll want to let sit for about ten minutes before using. Because flax has a bit of a savory taste, as well as a slightly gritty texture, flax eggs work best in strongly flavored recipes. Think carrot cake, anything with chocolate, and bran muffins.

Chia Seeds

The tiny seeds once relegated to plant pets have since been recognized as nutritional powerhouses. Similar to flax, chia becomes gelatinous when mixed with water. The chia seeds absorb water and grow to many times their original size after sitting for a few minutes, becoming a gel substance. To make a chia egg, the standard ratio is one tablespoon of chia seeds mixed with 2.5 tablespoons of water. Note that unless you buy white chia seeds, which are not as widely available, chia seeds are black. That means that if you want to use them in any light recipe, they’ll be fully visible, with an appearance similar to poppy seeds. Because their flavor can be viewed as bitter, chia seeds work best in strongly flavored recipes. Combined with the need for darkly colored recipes, you’re looking at brownies, chocolate cake, or gingerbread as your best bets for chia eggs.

Mashed Bananas

Long a favorite for bakers wanting to remove the fat of eggs from recipes, mashed bananas can be used in place of eggs to provide moisture and volume. They don’t have any binding power, so they’re best suited for recipes where that isn’t vital. To use bananas in place of eggs, mash or blend 1/4 cup banana per egg you want to replace. Use ripe bananas to ensure there are no lumps. Because bananas are sweet, if desired you can scale back on sweetener in your recipe, removing one teaspoon per banana used. Bananas as egg replacers are best in fruity recipes including muffins, cupcakes, and quick breads. They may darken when baked, so avoid their use in anything white.


It’s important to mention that the ingredients in dairy and vegan yogurts are different from one another. Usually dairy yogurt is made of only milk and probiotics, while vegan yogurt is made from plant based milk, probiotics, and starches and/or gums. For baking, the starches and gums in vegan yogurt lend their binding power in addition to the moisture and volume that both dairy and vegan yogurts have. That means vegan yogurt will have more of an egg’s thickening power than dairy yogurt does. Plain is the easiest choice in either case, but you can use a flavored yogurt to add flavor to your baked goods if you’d like. Use 1/4 cup of yogurt per egg replaced. Yogurt works best in cakes, cupcakes, muffins, and quick breads. Avoid their use in anything chocolate, as the flavors can be conflicting.

Blended Silken Tofu

Tofu is known for its lack of taste, and in this situation that comes in quite handy. Providing protein and volume, silken tofu can be blended until smooth and used in place of eggs without disrupting the flavors of your recipe. You’ll blend 1/4 cup per egg that you want to replace; make sure to blend the tofu until no lumps remain. Because tofu is white/beige in color and without any flavor, it’s highly versatile in baking: use it in cakes, breads, muffins, or brownies.

Eggs are a vital component of many baked goods, and with the above replacement options you can make all the treats you love—without the struggle of figuring out egg substitutions.

Egg-free baking is entirely possible thanks to these easy pantry swaps.

How to replace eggs in your cooking

Running out of eggs is every home baker’s nightmare, but you don’t necessarily need to panic: You probably have a bunch of these egg substitutes right in your own kitchen. Whether you’re trying to make a recipe vegan, or Ree Drummond’s Perfect Pancakes and Chocolate Sheeet Cake are on your weekend agenda, these egg substitutes mean nothing will get between you and your next recipe.

While you won’t be able to swap in these ingredients to make scrambled eggs, these alternatives will do the trick for baking recipes and other breakfast goods like pancakes, waffles and crêpes, where eggs act as a binder. Deciding which egg substitute to use depends on whether the egg in the recipe was used as a binder or leavener, or just an ingredient to add moisture. If the recipe already has a leavening agent, like baking soda or baking powder, the egg might be serving as a binder or for moisture—in which case common egg substitutes like oil and applesauce can do the trick. If the recipe doesn’t call for a leavening agent, the egg may be the key to a light, airy and fluffy finished product, and that’s where some of these swaps can save the day.

How to replace eggs in your cooking

Aquafaba, the liquid from canned beans or cooking beans, is a combination of the Latin words for water and bean and is quite possibly the most amazing of vegan egg substitutes. Canned chickpeas, black beans, kidney beans, lentils, you name it—the liquid in the can or leftover from the rehydrating process of dried beans is liquid gold for egg replacers.

How to replace eggs in your cooking

Any avocados spared from the fate of toast can step in as an egg substitute in baked goods where the egg is adding moisture, like brownies. Just make sure it’s mashed until smooth.

How to replace eggs in your cooking

Add this combo to batters where eggs are the primary leavener, as it will bubble up the same way as those erupting volcano science projects of yore.

How to replace eggs in your cooking

Known as the “flegg” in vegan baking circles, the combo of ground flax seeds and water (plus time to sit for the “flegg” to gel) results in a viscosity similar to egg whites. If you use cool water, it may take longer for the mixture to thicken, but blending the combo together will also turn out an egg-like consistency. The “flegg”, however, works best as a binder, and tends to result in dense, unleavened baked goods.

How to replace eggs in your cooking

Ideal for baked goods where there’s another leavening agent at work, this egg substitute is used more for binding and moisture.

How to replace eggs in your cooking

This easy substitute, made with kitchen staples, is ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.

How to replace eggs in your cooking

Ideal for baked goods where there’s another leavening agent at work, this egg substitute is used more for binding and moisture.

How to replace eggs in your cooking

Your baked goods will get a hit of nutty flavor, but the creamy texture of nut butter does the job as a binding agent.

How to replace eggs in your cooking

This is a surprisingly effective baking swap, especially when another leavener is being used.

How to replace eggs in your cooking

Ideal for baked goods where there’s another leavening agent at work, this egg substitute is used more for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened and/or flavored is you have, don’t sweat it. Cut back on any sweetener used in the recipe or save the swap for baked goods that will benefit from the extra hit of spice.

How to replace eggs in your cooking

A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won’t help your baked goods rise, but it will provide lots of moisture.

How to replace eggs in your cooking

Ideal for baked goods where another leavening agent is called for, this egg substitute is used more for binding and moisture.

How to replace eggs in your cooking

Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.

How to replace eggs in your cooking

Best used as a binder or for adding moisture, silken tofu is great in baking recipes that already have a leavening agent, like baking soda or baking powder, or for use in dense desserts like cakes or brownies.

How to replace eggs in your cooking

This egg substitute is used more for binding and moisture, ideally for baked goods that call for another leavening agent.

How to replace eggs in your cooking

Canned pumpkin puree can come in handy throughout the year—not just when it’s time to make fall treats! It’s used for more of a binding and moisture substitute, ideally alongside another leavening agent.

How to replace eggs in your cooking

We’ve all been there: You’re in the kitchen ready to whip up a delicious batch of cookies or brownies, you go to pull out some ingredients and alas, you’re out of eggs. While it might seem straightforward to swap for some things (maple syrup for vanilla extract in a pinch), eggs can be less so. Because they’re used for things like moisture and leavening, you can’t leave(n) them out.

Luckily, there are actually plenty of acceptable swaps for eggs that you can use in your baking, many of which you probably have on hand right now.

Unsweetened Applesauce

You can use a quarter-cup unsweetened applesauce for one egg. This will work in tons of different baking recipes. The texture might end up a little different, but this will do in a pinch. You can also use sweetened applesauce too, but just take care to cut down on the sugar a bit elsewhere in your recipe to make up for it. This can also be an acceptable replacement for oil or butter if you’re short on it. This is best for recipes like breads, muffins, and brownies that rely on eggs for moisture.

Mashed Banana

You can swap in a ripe medium mashed banana for every large egg in a recipe, but just a note that the banana flavor will come through. This can be delicious in things like pancakes, but make sure you want that flavoring before trying this one.


This probably sounds pretty fancy, but you might already have it in your pantry. Aquafaba is the name for the liquid inside your can of chickpeas. You can use three tablespoons for every egg and when whipped up, it’s best for things that require egg whites.

Flax Seeds

Known adorably as a “flegg,” a flaxseed mixture is a great egg substitute. Simple combine one tablespoon of ground flax seeds with three tablespoons of water for every large egg you need. Then let that mixture sit for 20 minutes and voila! This is also best for recipes that rely on eggs for moisture and binding, but many recommend adding an ingredient like baking powder or vinegar if you need it for leavening in things like pancakes and cakes.

How to replace eggs in your cooking

Chia Seeds

Chia seeds are similar to flax seeds and use the same ratio (one tablespoon of seeds for every three tablespoons of water). It will thicken even further but is best for recipes that only call for one to two eggs.

Silken Tofu

You can swap in a 1/4 cup silken tofu for every large egg to add density and moisture to desserts like brownies or banana bread.

Baking Soda And Vinegar

Mix a teaspoon of baking soda and a tablespoon of white vinegar together for a light and fluffy substitute for one egg in things like pancakes.

Nut Butters

How to replace eggs in your cooking

If you want an egg substitute that can also give your treats a delicious flavor, you can use three tablespoons of creamy nut butters like peanut butter or almond butter. But yes, it will taste like nuts, so unless you want that, this one probably isn’t for you!


Using a quarter-cup of plain yogurt can replace one egg in denser recipes like breads and cakes.


Using about a quarter-cup of avocado in your recipes instead of one egg can leave them richer and creamier. It’s best for things like quick breads and brownies.

Condensed Milk

How to replace eggs in your cooking

Similarly, you can use a quarter-cup of condensed milk as an egg substitute for cakes.

Baking Powder And Oil

You can make a mixture of one-and-a-half tablespoons of vegetable oil mixed with one-and-a-half tablespoons of water and one teaspoon baking powder to replace one large egg. This is especially good for recipes that need eggs as a leavening agent like pancakes and rolls.

How to replace eggs in your cooking

Whether you’re allergic to eggs or are just a baking fiend who can’t seem to keep enough huevos stocked up in the fridge, you probably know by now that whipping up baked goods sans eggs is a serious problem. It seems like pretty much every recipe under the sun calls for the suckers, which means you may be stuck running to the grocery store when you get a late-night baked-goods craving.

How to replace eggs in your cooking

However, there are alternatives to eggs that you can use to pull off your culinary endeavors. Next time you’re knee-deep in a baking project that calls for eggs, give these vegetarian and vegan substitutes a try.

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Use a quarter cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with half a teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.


Use a quarter cup of mashed banana (from about half a banana) instead of one egg when baking. Note that this may impart a mild banana flavor to whatever you are cooking, which could be a good thing.


Believe it or not, heart-healthy flaxseeds can be used as an egg substitute. Simply mix one tablespoon of ground flaxseeds with three tablespoons of water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flaxseeds or grind them yourself in a spice or coffee grinder.)

Chickpea flower

To use protein-packed chickpea flour, which works as a binder and leavener, mix three tablespoons of chickpea flour with three tablespoons of water for each egg. Continue to mix until creamy and thick.

Silken tofu

Never thought you’d consider tofu, right? Silken tofu is a great binder, and all you need is one-quarter cup of it for each egg.

How to replace eggs in your cooking

A version of this article was originally published in April 2012.

How to replace eggs in your cooking

For anyone who bakes regularly, making substitutions is a normal — if occasionally tricky — part of life. Some ingredients are relatively straightforward to exchange for each other, but eggs can be difficult. If you’re reducing fat and cholesterol, baking for an egg-allergic or vegan family member, or just plain out of eggs, applesauce is one potential substitute.

What Eggs Do

Eggs are hard to replace, because they play so many roles in baking. Much of an egg’s volume consists of water, so they account for a good portion of your recipe’s liquid. Emulsifiers in the eggs help those liquids combine with the fat and other ingredients. Many recipes count on eggs to trap some of the air that leavens and lightens the finished product. Sometimes that lift comes from whipping the egg whites; other times it’s because their proteins, along with proteins in the flour, help trap expanding gases from the baking powder or baking soda. Eggs also help enrich and soften the crumb of baked goods. It’s difficult for any one substitution to adequately do all of those things.

Substituting Applesauce

Applesauce can be one of the easiest substitutes, because it’s inexpensive and available even in the most remote areas. A whole egg is about 1/4 cup by volume, and 1/4 cup of applesauce makes a suitable substitute for that single egg in most baked goods. Half a cup of applesauce can also replace two eggs in many recipes — though the differences in texture will become more obvious. If your recipe calls for three eggs or more, applesauce and most other substitutes become problematic. Recipes containing that much egg usually rely on the eggs to provide much of their structure, and applesauce has no comparable proteins.


Applesauce isn’t a direct replacement for eggs, so you might find that a few further adjustments can improve the finished results in your baking. If you find that your egg-free batter doesn’t mix well, giving finished cakes and muffins an inconsistent and coarse texture, it needs some help during mixing. Most bulk food stores sell lecithin in liquid or granule form, and this emulsifier acts like egg yolks to help your other ingredients mix. If your baked goods have a low, dense structure, add some extra baking powder to replace the lost leavening power of the eggs. If you find your baked goods unpleasantly chewy, add a small amount of extra fat to compensate for the lost richness of the egg yolks.

Other Substitutions

If you have an allergy sufferer or vegan in the household, it’s helpful to have a few other substitutions and techniques in your arsenal. Other purees, such as cooked pumpkin or mashed banana, work better in some recipes. Avocado puree is an especially good egg replacement, thanks to its high fat content. Soft silken tofu is another versatile substitute, serving as a main ingredient in many vegan baked goods. A tablespoon of ground flax, soaked in 2 tablespoons of water, provides fiber, emulsifiers and a powerful gelling effect. You can buy xanthan gum, guar gum and similar thickeners in many bulk food stores, and these are used in some vegan recipes. They’re also included in many commercial egg-replacement products.

Here is the list of commonly used egg substitutes in baking:

How to replace eggs in your cooking

There are many egg substitute options available when a recipe calls for eggs. All these substitutes can be easily purchased from your grocery stores and health food stores.

Ingredient How to replace eggs? Best suited for
Egg Replacer (Ener-G Powder) 1.5 tsp + 2 Tbs warm water Mostly Cookies
Flaxseed Meal (not ideal for replacing more than 2 eggs) 1 Tbs + 3 Tbs Water Waffles, pancakes, muffins, quick bread
Whole Chia seeds (not ideal for replacing more than 2 eggs) 1 Tbs + 3 Tbs Water Waffles, muffins, quick bread
Pureed fruit/vegetable (applesauce, mashed banana/avocado, pureed sweet potato/pumpkin/prune) 1/4 Cup + 1 tsp baking powder Quick bread, brownies, and muffins
Pureed Silken Tofu 1/4 Cup + 1 tsp baking soda Cakes, cupcakes, muffins, and bars/brownies
Yogurt/buttermilk/kefir 1/4 Cup Pancakes, waffles, cakes, cupcakes, muffins, and bars/brownies
Vinegar (works only for replacing 1 egg) 1 Tbs + 1 Tsp Baking Soda Cakes, Cupcakes, Quick Bread
Lemon Juice (works only for replacing 1 egg) 2 Tbs + 1 Tsp Baking Soda Cakes, Cupcakes, Quick Bread
Milk (dairy and non-dairy, condensed milk or heavy cream) 1/4 Cup Cakes, cupcakes, muffins, and bars/brownies
Nut/seed butter (peanut, almond, sunflower, etc.) 3 Tbs Waffles, pancakes, and muffins
Flour (Chickpea, whole wheat or all-purpose flour) 3 Tbs + 3 Tbs Water Cookies, burgers, and meatballs
Cornstarch/Arrowroot flour/Soy protein powder 2 Tbs + 2 Tbs Water Cookies, burgers, and meatballs

Purpose of Eggs In Baking

How to replace eggs in your cookingEgg as Binding Agents: If eggs are binders in a recipe, it can be replaced with Arrowroot, Soy Lecithin, Flax-seed Mix, Pureed Fruits or Vegetables, Silken Tofu, Vegetarian Unflavored Gelatin Powder (agar agar). The ratio is, for every egg replaced, 1/4 cup of the substitute is used, except for arrowroot, soy lecithin and agar agar. These egg substitutions for binding work well as substitutes for baking recipes.

How to replace eggs in your cookingEggs as Leavening Agents: If eggs are leavening agents, Buttermilk, Yogurt, Baking Soda, Commercial Egg Replacement Powder such as Ener-G can be used.

How to replace eggs in your cookingEggs for Moisture: If eggs are added for moisture, Fruit Juice, Milk, Water or Pureed Fruit can be used.

The following is a general guide to using ingredient substitutions for egg allergy. Please verify the ingredients and safety of any products named to ensure that it is safe for your child’s unique allergy issues.

If you need additional assistance in finding product suggestions or where to find ingredients for substituting, post a message in the KFA Food and Cooking Support Forum to get suggestions from other parents of food allergic children who are also managing the same food allergies.

Basic Ingredient Substitutions for Food Allergies
Many common allergens are also common ingredients in your favorite recipes. There are some ingredients for which you can easily and successfully use non-allergenic substitutes, and there are others for which satisfactory substitutes do not exist.

Whether or not a “safe” version of a recipe can be successfully made often depends on two important factors. First: what is the role of the allergen in the recipe? Second: how many of the recipe’s ingredients require substitutions? If the recipe only has 5 ingredients and you need to swap out 4 of them, the end result might bear little resemblance to the original dish. The bottom line: sometimes you can create a “safe” version of a recipe, and sometimes you are better off finding a different recipe altogether.

Egg Substitutes for Baked Goods

In a typical recipe for baked goods, eggs generally play one of two roles: binder (to hold the recipe together) or leavening agent (to help it rise). Sometimes eggs play both roles at once. Determining which purpose the eggs primarily hold in the recipe you are considering will help you determine what options for replacement you might have.

As a rule of thumb, if a recipe for baked goods calls for three or more eggs per batch (with a typical “batch” consisting of 36 cookies, one pan of brownies, one loaf of bread, or one cake), egg substitutes generally do not work. The consistency of the finished product comes out poorly. Pound cakes, sponge cakes, angel food cakes, and other popular desserts with relatively high egg content do not turn out well in egg-free cooking. In these situations, it is usually best to make something else.

There are commercial egg replacement products on the market. Be sure that you are considering an egg replacement, not an egg substitute. Egg substitutes are generally marketed in the dairy portion of the grocery store, and are designed for cholesterol-conscious people, rather than for egg-allergic people. They contain egg, and are unsafe for those with egg allergies. Commercial egg replacement products (such as Ener-G brand Egg Replacer®, a popular powdered product that is available in natural foods stores across the U.S.) generally will work for either binding or leavening purposes. As with any other product, be sure to read the ingredient statement to ensure that the product is indeed safe for your child.

Eggs as a Binder

For recipes which use eggs primarily as a binder (such as drop cookies), possible substitutions for one egg include:

1/2 of a medium banana, mashed
1/4 cup of applesauce (or other pureed fruit)
3-1/2 tablespoons gelatin blend (mix 1 cup boiling water and 2 teaspoons unflavored gelatin, and then use 3-1/2 tablespoons of that mixture per egg)
1 tablespoon ground flax seed mixed with 3 tablespoons warm water; let stand 1 minute before using
Commercial egg replacement products (see above)

Keep in mind that the addition of pureed fruit may impact both the taste and the density of the finished product.

Xanthan Gum

Xanthan gum can be added to egg-free cakes and cookies, as well as milk-free ice cream, to bind and add texture. Use about one teaspoon per recipe. Xanthan gum is a white powder derived from the exoskeleton of a bacterium. It is cultivated on corn sugar.

Eggs as a Leavening Agent

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture:

1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Note: this mixture calls for baking powder, not baking soda. The two products are not interchangeable.

Egg White Glaze

Occasionally recipes will use egg whites as a glaze, with the beaten egg whites brushed onto the top of the item before it is cooked. One good option here is to use melted margarine instead of the beaten egg whites.

With so many egg replacements available for baking or preparing a dish that calls for eggs, there’s no reason to support the horrid egg industry. As the demand for compassionate, plant-based foods keeps growing, we’re seeing more products appear on the scene! Check out the following options:

Simply Eggless

This liquid vegan egg is super-convenient—just pour it straight from the bottle for your baked goods or scrambles. Order it online and use this coupon code for 10% off: PETASIMPLYEGGLESS.


Use ripe bananas to add moisture. One mashed banana can replace one egg in cakes and pancakes. Since it will add a bit of flavor, make sure that it’s compatible with the other ingredients of the recipe.


Use flaxseed for binding. Combine 1 tablespoonful of ground flaxseed with 3 tablespoonfuls of water to make a thick and gelatinous egg replacement. Bonus: Flaxseed is super-healthy.

Chia Seeds

Use the same ratio as the flaxseed mix, and enjoy all the health benefits of chia seeds, which are similar to flaxseed.


Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe. Applesauce will add some flavor, so make sure that it’s compatible with the other ingredients of the recipe.

Ener-G Egg Replacer

Ener-G Egg Replacer is a reliable egg substitute that can be used for baking. It’s available at health-food stores and some grocery stores.


This versatile product by the geniuses at Follow Your Heart can be used for baking, scrambling, or anything else your imagination can come up with.


This miracle bean juice is taking the cooking world by storm. With just the liquid from a can of beans, you can make homemade vegan cheese that slices and melts, eggless mayonnaise, an egg-free foam for a whiskey sour, and so much more. Behold, the magic:

How to replace eggs in your cooking

Order Your FREE Vegan Starter Kit

Bob’s Red Mill Egg Replacer

Another great option for baking, Bob’s Red Mill brand is low in calories and has no cholesterol.


Tofu is great for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup of soft tofu. It’s important to keep in mind that although tofu doesn’t fluff up like eggs, it does create a texture that’s perfect for “eggy” dishes. Firm tofu is also a great substitute for eggs in eggless egg salad and breakfast scrambles.

The Neat Egg

Made from chia seeds and garbanzo beans, the neat egg is a reliable egg substitute that can be used in baking. It’s available at health-food stores and some grocery stores.

Instant Mashed Potatoes

Instant mashed potatoes are another great ingredient for binding. Use 2 tablespoonfuls to replace one egg in recipes that are meant to be dense.

Diet Soda

Use diet soda as a leavening agent. One can of diet soda can be used to replace two eggs in many cake recipes.

How to replace eggs in your cooking

Check out The Vegetarian Site for a slew of vegan egg replacer products.

For more tips on vegan baking, check out our Ultimate Vegan Baking Cheat Sheet.