Try These Egg Substitutes In Your Favorite Baking Recipes

If you’re out of eggs or simply trying out a new diet, there are a couple of options for substitutions. Some work better than others for different recipes, but a little trial and error goes a long way to help you figure out what works best for different recipes. Check out the list below to see which substitutes you can use.

Ground flaxseed

Use 1 tablespoon of flax meal with 3 tablespoons of water until the mixture becomes gelatinous. The mixture helps to bind dry ingredients in different baked goods and even adds moisture, fiber, and omega-3s.

Chia seeds

Use 1 tablespoon of chia seeds with 2 ½ to 3 tablespoons of water. Let the mixture stand for 10-15 minutes or until it becomes gelatinous.

Ener-G Egg Replacer

This substitution is gluten-free and dairy-free, in addition to being nut-free. It is made with potato starch and tapioca starch flour. Replace the amount of eggs in a baked good recipe with 1 ½ teaspoons of powder mixed with 2 tablespoons of water.


Half of a mashed banana replaces 1 egg in a baking recipe. Banana substitutions work best in sweet muffins and other yeast-free breads since the flavor of the banana is so strong. Along with providing moisture, banana adds potassium to the final product.

Canned Pumpkin

Use ¼ of a cup of canned pumpkin per egg when making baked goods. Pumpkin has a strong and distinct flavor and is best used with other strong flavors like cinnamon or chocolate and with complimentary flavors like apples and carrots.


Use ¼ of a cup of applesauce to replace 1 egg in a baked goods recipe. Applesauce adds moisture to bind dry ingredients and is perfect for denser baked goods like muffins or pancakes.

Soy or Almond milk

These dairy-free beverages can be used as egg substitutes in recipes like french toast.


Tofu works well as an egg replacement if you are trying to make traditional egg recipes like quiche. Its consistency most closely resembles cooked eggs because it is soft, squishy, and nearly tasteless--making you free to add whatever flavors you want.

Silken tofu

For denser baked goods like brownies and cookies, be sure to blend a ¼ cup of silken tofu with other liquids until it has a smooth consistency. This replacement can add heaviness to your food but will not change the flavor profile. It adds additional protein to baked treats.

Though these egg substitutes work very well, they aren’t necessarily the perfect replacements for eggs. It’s best to try these recipes that only call for a few eggs so there isn’t much to replace.