What eggs do in a recipe
Before swapping, it helps to know their job: eggs bind ingredients, add moisture, help the batter rise and give color. Depending on the recipe, some jobs matter more than others, and that decides the best substitute.
Replacements for 1 egg
| Substitute | Amount per egg | Best for |
|---|---|---|
| Ground flaxseed | 1 tbsp + 3 tbsp water (rest 5 min) | Cookies, dense cakes, quick breads |
| Chia seeds | 1 tbsp + 3 tbsp water (rest 10 min) | Muffins, pancakes |
| Applesauce | ¼ cup (60 g) | Cakes and muffins |
| Ripe banana | ½ banana, mashed (≈ 60 g) | Cakes, pancakes (adds flavor) |
| Yogurt | ¼ cup (60 g) | Tender cakes |
| Aquafaba (chickpea liquid) | 3 tbsp (45 ml) | Meringues, mousses, breading |
| Commercial egg replacer | Follow the package | Almost anything |
Tips for success
- Up to 2 or 3 eggs substitutes work very well. In recipes where eggs are the star, like custard or sponge cake, the result changes a lot.
- With fruit or yogurt, add an extra ½ teaspoon of baking powder: they add moisture but don’t help the rise.
- Aquafaba whips like egg whites: beat it to stiff peaks for meringues and mousses.
- Half an egg: if scaling gives you 1.5 eggs, beat one and use half (about 25 g).