The Best Egg Substitute to Use for Baking, Scrambles and More
Updated: Sep. 14, 2021
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
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
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
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
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
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
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
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.
Arrowroot Powder
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
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.
Milk-and-Honey White Bread
My 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, Kansas
No-Fuss Rolls
With only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee
Cherry Rhubarb Crunch
My 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
Banana Bread Snack Cakes
This banana bread snack cake doesn't need any frosting—just a dusting of powdered sugar. Guests are always amazed that I made this treat from scratch. —Denise Loewenthal, Hinckley, Ohio
Russian Tea Cakes
I 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
Cranberry Bog Bars
Sweet 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
Homemade Cherry Crisp
Our 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
Apple Tart
For 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
Scottish Shortbread
My 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
Ice Cream Kolachkes
These 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
Special Chocolate Treats
I serve these lovely cookies to guests. They freeze well. —Walter Max, Wabasha, Minnesota
French Loaves
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in about two hours! —Denise Boutin, Grand Isle, Vermont
Rhubarb Crisp
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! —C.E. Adams, Charlestown, New Hampshire
Chocolate-Tipped Butter Cookies
These wonderfully moist morsels are too tempting to resist. They melt right in your mouth. Rather than sprinkling the chocolate tips with nuts, you can roll them in red and green jimmies or leave them plain. —Charolette Westfall, Houston, Texas
Olive Focaccia
When 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
Fudgy Peanut Butter Cake
I 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
Garlic Bubble Loaf
I 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
Chocolate Peanut Treats
When 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
Cranberry-Almond Apple Pie
My 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
Easy Biscuits
Whip 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
Easy Fresh Strawberry Pie
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama
Basic Homemade Bread
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
Chocolate Gingersnaps
When 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
Peach Cobbler Dump Cake
This is one of the best peach dump cake recipes in the world. It's sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert's golden. —Keri Sparks, Little Elm, Texas
Cranberry Swirl Loaf
My 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
Ginger Apple-Pear Crisp
Enjoy 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
Wholesome Wheat Bread
My 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
Peanut Butter Chocolate Poke Cake
When 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
Cookie Swirl Cobbler
An 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
Gouda and Roasted Potato Bread
Our 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
Quick and Easy Baklava Squares
I love baklava but rarely indulge because it takes so much time to make. Then a friend of mine gave me this simple recipe. I’ve made it for family, friends and co-workers—they can’t get enough. I’m always asked to bring these squares to special gatherings and parties, and I even give them as gifts during the holidays. —Paula Marchesi, Lenhartsville, Pennsylvania
Oat Dinner Rolls
These soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
Cranberry Pudding
This 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!
Cherry Kiss Cookies
Topped 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
Homemade Chocolate Shortbread
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba
Quick Focaccia Bread
Green 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
Slow-Cooker Strawberry Soda Cake
When 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
Cran-Apple Pecan Crisp
Even 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
Swiss Beer Bread
This 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
Behr Track Cookie Bars
The 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
Savory Biscuit-Breadsticks
I 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
Pumpkin Pie Tartlets with Maple Pecan Crust
After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario
Strawberry-Rhubarb Upside-Down Cake
I 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
Caraway Seed Rye Bread
My 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
Chocolate Fruit N Nut Cookies
Filled with fruit, nuts, chocolate and loads of flavor, these traditional Italian treats hit the spot. We enjoy them at Christmas with a hot beverage.
Tender Pecan Logs
Folks 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
Amaretto Cherries with Dumplings
You 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
Cinnamon Monkey Bread
Is 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
Cherry-Chip Oat Scones
My 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
Chocolate & Peanut Butter Crispy Bars
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
