What You Can Use Instead of Eggs

Eggs bind ingredients together, add moisture, and help baked goods rise. When you need to replace them, the substitute depends on what the recipe does — whether it needs the binding power, the lift, or just the wet ingredient. A single egg is roughly 50 milliliters, so most substitutes work in that volume.

The most common replacements are applesauce, mashed banana, aquafaba (the liquid from canned chickpeas), flax or chia seed mixed with water, and commercial egg replacers. Each one works better for certain recipes than others. A banana will change the flavor of a savory dish, but it's excellent in chocolate cake. Aquafaba whips into peaks like egg whites, so it's ideal for meringues and mousses.

Key Takeaways

  • Applesauce and mashed banana work best in cakes, brownies, and quick breads where moisture and binding matter more than rise.
  • Aquafaba (chickpea liquid) can replace whole eggs in most recipes and whips into stiff peaks for meringues and mousses.
  • Flax or chia seed mixed with water creates a gel that binds well but adds a slight nutty flavor and works in dense baked goods.
  • Commercial egg replacers are formulated to mimic eggs most closely and work across many recipe types, though they cost more than pantry staples.
  • Recipes that rely heavily on eggs for structure — like angel food cake or soufflé — are harder to adapt and may not turn out the same.

Applesauce and Mashed Banana for Cakes and Brownies

Use 60 milliliters (¼ cup) of unsweetened applesauce or mashed banana to replace one egg. Both add moisture and help bind dry ingredients, making them work well in brownies, chocolate cakes, zucchini bread, and muffins. The texture will be slightly denser and more tender than with eggs, which is usually a good trade-off in these recipes.

Applesauce is neutral in flavor, so it won't change the taste of your recipe. Mashed banana adds sweetness and banana flavor, so reduce the sugar in the recipe by 15 milliliters (1 tablespoon) and use it only in recipes where banana flavor fits — chocolate, vanilla, or spice cakes work well. Both work best in recipes that call for two eggs or fewer. If a recipe needs three or more eggs, the result may be too wet or dense.

Aquafaba for Whipped Desserts and Mousses

Aquafaba is the starchy liquid inside a can of chickpeas. Use 30 milliliters (2 tablespoons) of aquafaba to replace one whole egg, or use 30 milliliters to replace one egg white. It whips into stiff peaks just like egg whites do, making it the best choice for meringues, mousses, and chiffon cakes.

Drain canned chickpeas and save the liquid — you don't need to cook anything. Whip it with an electric mixer for 3 to 5 minutes until it forms stiff peaks, the same way you would whip egg whites. The flavor is neutral once whipped. Aquafaba works in almost any recipe that calls for eggs, though it performs best when whipping or creating structure is the main job. For dense cakes where binding is the goal, applesauce or flax seed will give you better results.

Flax or Chia Seed Gel for Dense Baked Goods

Mix 15 milliliters (1 tablespoon) of ground flax seed or chia seed with 45 milliliters (3 tablespoons) of water and let it sit for 5 minutes. This creates a gel that replaces one egg. The gel binds ingredients and adds moisture, working well in cookies, brownies, and dense cakes.

Flax and chia add a subtle nutty flavor and a slightly grainy texture, so they work best in recipes where that won't stand out — chocolate, spice, or whole-grain baked goods. They don't whip or create lift the way eggs do, so avoid them in recipes that depend on rising, like angel food cake or soufflé. The gel thickens as it sits, so mix it right before you use it and add it to your batter when ready.

Commercial Egg Replacers

Brands like Bob's Red Mill Egg Replacer and JUST Egg are formulated to mimic eggs across many recipe types. Follow the package instructions — most ask you to mix the powder with water to create a slurry. These products work in cakes, cookies, quick breads, and some custards, though results vary by brand and recipe.

Commercial replacers cost more than pantry staples like applesauce or aquafaba, but they're consistent and require no prep beyond mixing with water. They work best in recipes where you're replacing one or two eggs. If a recipe calls for more than three eggs, test the product in a small batch first, because the texture may not match what you expect.

Recipes That Are Hard to Replace Eggs In

Some recipes depend so heavily on eggs that substitutes won't work well. Angel food cake, soufflé, custard, and meringue all rely on eggs for their structure or texture in ways that replacements can't fully match. Mayonnaise and hollandaise need eggs to emulsify, and that's a chemical job that substitutes don't do.

If you're making a recipe that lists eggs as the main ingredient or one of the first two, think twice before substituting. Cakes, cookies, and quick breads are forgiving because eggs are one ingredient among many. Custards and sauces are not. If you want to try anyway, start with aquafaba in recipes that whip, or applesauce in recipes that bake. Accept that the result may not be identical to the original.

How to Choose the Right Substitute for Your Recipe

Start by asking what the recipe needs eggs to do. If it's a cake or brownie where moisture and binding are the goals, use applesauce or mashed banana. If you're making a mousse, meringue, or chiffon cake that needs whipped volume, use aquafaba. If you're making dense cookies or brownies and want a neutral flavor, use flax or chia seed gel. If you want the closest match across many recipe types, use a commercial egg replacer.

The second question is how many eggs the recipe calls for. Substitutes work best when replacing one or two eggs. If a recipe needs three or more, the texture may suffer because you're replacing a large amount of the total ingredient volume. In that case, look for a recipe designed without eggs, rather than adapting one that was built around them.

Frequently Asked Questions

Can I use oil or milk instead of eggs?

Oil and milk add moisture but don't bind ingredients the way eggs do, so they won't work as a one-to-one swap. You can use them alongside another substitute — for example, applesauce plus a little extra oil — but not alone. If a recipe calls for eggs, use one of the binders listed above.

Do egg substitutes change the taste of baked goods?

Applesauce and aquafaba are neutral. Mashed banana adds sweetness and banana flavor. Flax and chia add a subtle nutty taste. Commercial replacers are usually neutral. In chocolate or spice cakes, any of these work fine. In vanilla cakes, applesauce or aquafaba are safer choices.

How do I know if my substitute worked?

The texture will be slightly different from the original — usually a bit denser or more tender. If the baked good is dry, crumbly, or won't hold together, the substitute didn't bind well enough. If it's too wet or gummy, you used too much. Start with the amount listed above and adjust in the next batch based on what you see.

Can I use egg substitutes in recipes that call for raw eggs?

No. Recipes with raw eggs — like homemade mayo, eggnog, or cookie dough — need real eggs for both safety and texture. Don't use substitutes in these recipes.

What if I don't have any of these ingredients on hand?

Applesauce is the most common pantry item and works in most baked goods. If you have none of these, look for a recipe designed without eggs instead of trying to adapt one. Substituting without the right ingredient usually leads to disappointing results.