With the current high price of eggs, you might be looking for reliable egg substitutes for baking.
Not much can replace an egg “eggs-actly,” but some replacements can be suitable alternatives in a pinch. Here are several egg substitutes that can work in a variety of recipes.
Why are eggs hard to replace?
Eggs provide structure and moisture in recipes. Eggs hold together other ingredients, and yolks contain compounds that can help evenly blend liquids that usually don’t mix, like oil and water. When whipped, egg whites raise batters by adding air into the mixture through a process called leavening.
Since few single ingredients can replicate all these properties at once, finding the right substitute often depends on the specific role eggs play in a recipe. For instance, flaxseed meal works well for binding, while baking powder and vinegar help with lift. Testing different substitutes will help you find the best option for your needs.
Seven top egg
substitutes for baking
Flaxseed meal
Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for 15 minutes to form a gel-like consistency.
Best uses for baking with flaxseed meal:
• Baked goods that need binding and moisture (e.g., pancakes, muffins, quick breads, cookies).
• Vegan recipes where eggs are used as a structural component.
• Dishes with a slightly nutty flavor (e.g., whole-grain or hearty baked goods).
Flaxseed meal is high in fiber, which can help improve heart health, as well as omega-3 fatty acids and antioxidants. It costs roughly 5 cents for the amount of flaxseed meal required to replace an egg.
Mashed bananas
Use 1/4 cup of mashed banana to replace one egg in baking.
Best uses for baking with mashed bananas:
• In moist baked goods like banana bread, muffins and brownies.
• As a healthier alternative where natural sweetness is beneficial.
• In vegan baking.
Avoid using mashed bananas in recipes where you don’t want banana flavor or excess moisture could be problematic (e.g., crispy cookies). Mashed bananas are naturally sweet, rich in potassium and a good source of fiber. It costs roughly 10 cents for the 1/4 cup of mashed banana required to replace an egg.
Aquafaba
Aquafaba is the liquid from cooked or canned chickpeas. It can replace egg whites in recipes. Use 3 tablespoons of aquafaba per egg.
Best uses for baking with aquafaba:
• Meringues, macarons and marshmallows (ideal for whipping into stiff peaks).
• Vegan or egg-free mousses and soufflés.
• Vegan mayonnaise and dressings.
Avoid using aquafaba in recipes that require a strong binder. Aquafaba is low in calories and fat-free. It costs roughly 40 cents to replace an egg with aquafaba from a can of chickpeas. That doesn’t factor in the value of the chickpeas, which you can still use.
Baking powder and vinegar
Combine 1/2 teaspoon of baking powder, 1 tablespoon vinegar and 1 tablespoon water to replace one egg.
Best uses for baking with baking powder and vinegar:
• Cakes, muffins, cupcakes and quick breads where eggs mainly provide leavening.
• Recipes that need a light, airy texture.
• Vegan baking recipes.
Avoid using baking powder and vinegar in recipes that require a strong binder. It costs roughly 8 cents to replace an egg with baking powder and vinegar.
Cornstarch
To maintain structure and moisture, replace only one egg in every three with 1 tablespoon of cornstarch. Because you’re just replacing 1/3 of the eggs, this works best for recipes that call for more than three eggs and still require eggs for structure and moisture.
Best uses for baking with cornstarch:
• Thickening custards, puddings and sauces.
• Baked goods where structure is important (e.g., cookies, shortbread).
• Eggless batters (e.g., tempura or coatings for fried foods).
It costs roughly 4 cents to replace a single egg with cornstarch.
Gelatin
Soften 1 tablespoon of unflavored gelatin in 3 tablespoons of cold water, add 3 teaspoons boiling water, cool and beat until frothy before using. Reduce other liquid in the recipe by 2 tablespoons.
Best uses for baking with gelatin:
• Dense or structured desserts (e.g., cheesecakes, mousse, panna cotta).
• Gluten-free baking to improve texture.
• Savory dishes like meatballs where eggs act as a binder.
Avoid using gelatin in recipes that are vegan or vegetarian and require whipping. It costs roughly 50 cents to $1 to replace a single egg with gelatin.
Commercial egg substitutes
Substitute 1/4 cup commercial egg replacer for each egg.
Many commercial egg substitutes contain some sort of starch as a binding or stabilizing agent, a leavening agent like baking soda, an emulsifier and possibly other things like oils, colors or flavors. Some may include a plant-based protein isolate to increase the protein.
It costs roughly 15 cents to $1 to replace a single egg with a commercial egg substitute.
Other egg substitutes
Chia seeds are a fiber powerhouse and work similarly to flaxseed meal, but usually cost more.
Applesauce, Greek yogurt and silken tofu can be used the same way banana is used; they help with moisture. They are best used in moist, dense baked goods, like quick breads. You may want to avoid using them in baked goods that are meant to be light and fluffy. Tofu and Greek yogurt supply protein, but the amount in each cookie from a batch or piece of bread from a loaf would be minimal.
Some commercial replacements provide plant protein, but still may not be equivalent to the protein in real eggs. Commercial egg replacers also may contain additives and preservatives. DIY substitutes like flaxseed or aquafaba are more natural, but don’t offer the same protein content.
Pro tip: Search for a vegan version of the recipe you want to make, such as “vegan brownie recipe” or “vegan salad dressing.” Adding “vegan” to recipe searches will yield results that don’t use eggs or other animal products.
To learn more, visit https://extension.colostate.edu/.
Jessica Clifford is a CSU Extension nutrition specialist and registered dietitian with the Food Science and Human Nutrition Department.
CPR and first aid classes
CPR and first aid certification classes are offered every other month at the CSU Extension office, generally on the third Monday and Wednesday from 6 to 10 p.m. The cost for the classes is $80 for combined CPR/first aid and $55 for CPR, first aid or recertification. Call the Extension office at (970) 264-5931 to register.
Check out the online option on our website, https://archuleta.extension.colostate.edu/.
Pruning workshop
Join CSU Extension Director Cindi Galabota for a pruning workshop at the Yellow Jacket Southwest Colorado Research Station (northwest of Cortez) on March 13, leaving Pagosa Springs at 6:30 a.m. The cost is $15 per person. Space is limited.
Call the Extension office at (970) 264-5931 or email cindi.galabota@colostate.edu to register.
