8 Egg Substitutes for Cooking and Baking

All the culinary experts we spoke to say that egg replacements can alter the texture and flavor of baked goods, so you may need to experiment and adjust recipes.

Here are 8 recommended egg substitutes

Applesauce. This healthy alternative adds moisture to your baked goods and is a good choice for cakes, muffins and quick breads says Delyte Di Bernardo. It also introduces a subtle sweetness that you might not even notice in the finished product unless you have a really sensitive palette, says Katherine Sprung, pastry chef and founder of Squish Marshmallows, a bespoke marshmallow company in NYC.

You typically should use ¼ cup of applesauce to replace one egg," says Delyte Di Bernardo. This substitution can make baked goods denser so add another egg-free leavening agent such as baking powder, she says.

Powder egg replacer. An affordable, dry powder vegan egg replacer is great for baking cookies, says Sprung, who likes Bob’s Red Mill brand (primary ingredients are potato starch and tapioca flour). She also uses it for some cakes but finds this kind of egg replacer often lacks moisture, so you may need to supplement by adding a splash of milk or applesauce to the recipe. Sprung also notes that you want to add the powder quickly to your batter before it becomes too firm.

Corn starch. If you're baking custards, pastry creams or curds, Sprung loves using cornstarch as an egg substitute. "Corn starch can be very powerful, so you want to have an understanding of the quantity to substitute and the cooking time so that you don't overdo it," she says, "because then it'll become a little too rubbery." She finds that trial and error is often required to get it right for each recipe. That said, one tablespoon of cornstarch as a substitute for one egg is a good place to start, she adds.

Chia seeds. These healthy seeds are a great way to get your digestive tract going, says Delyte Di Bernardo. Mixed with 3 tablespoons of water and left to stand for 10-15 minutes, chia seeds create a gel known as a "chia egg." They add moisture to recipes and bind ingredients together, say all the experts we spoke to. Although Delyte Di Bernardo is not a huge fan of this substitute because can add a slightly grainy texture to your recipe; she prefers using flaxseeds. The substitution is 1 tablespoon "chia egg" to one egg.

Flaxseeds. Mixing water with ground flaxseed creates a "flax egg" that offers a slightly nutty flavor and acts as a great binding agent for baked goods. Delyte Di Bernardo loves to use it for her vegan French toast. A flaxseed egg is a good substitute for eggs in cookie and quick bread recipes, especially when they don't need to be light and fluffy, says Symons.

For one egg substitute, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes to thicken into a gel before using, says Delyte Di Bernardo.

Plant-based eggs. If you want to make an egg dish, such as a scramble or an omelet, but can't find eggs, try plant-based egg options, says Symons, who adds they are great for a frittata or any dish where you want that egg look. Symons likes the "Just Egg" brand, made with mung beans.

Pumpkin puree. This option is good for baking muffins or quick breads, such as zucchini or banana bread, though it's not neutral in flavor, says Symons.

Pumpkin puree adds moisture and a touch of warm spices so it's an ideal substitute for recipes where you want additional sweetness without adding more sugar to complement a recipe, says Delyte Di Bernardo. Similar to applesauce, she recommends using ¼ cup of pumpkin puree to replace one egg. 

Aquafaba. This lesser-known egg white substitute comes from the juice found in canned chickpeas. "It's perfect for meringues, macarons and any recipe that relies on egg whites for their structure and for that airy texture," says Delyte Di Bernardo. However, aquafaba needs to be whipped and can be tricky to get the right consistency, she adds.

Chefs have mixed opinions about the flavor. Delyte Di Bernardo finds aquafaba to have a neutral flavor. Sprung doesn't find it too strong or overwhelming, though she uses vanilla when she makes a meringue. Symons says it can have a slight bean taste, so she adds plenty of sugar and lemon to mask the flavor. She prefers using aquafaba for waffles or a cake.

A trick for minimizing the bean flavor is cooking it down and reducing it by half, says Sprung. This technique increases the viscosity while removing some of the chickpea flavor.

The substitution is 3 tablespoons to replace one egg, according to Delyte Di Bernardo.