The Best Egg Substitute to Use for Baking, Scrambles and More
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.
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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.
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.
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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.
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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.
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 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 a vegan birthday cake. You can use either white distilled vinegar or apple cider vinegar.
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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.
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.
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.
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’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.