The best egg replacements depend on what the egg does in your recipe
Eggs serve different jobs in different recipes. In some, they bind ingredients together. In others, they trap air to make things fluffy. In still others, they add moisture or richness. The replacement that works best depends on which job the egg is doing in your specific recipe.
A binder replacement works differently than a leavening replacement. If you swap them wrong, your cookies will be dense, your cake won't rise, or your meatballs will fall apart. The chart below shows which replacements work for which purposes, plus how much to use.
| What the egg does | Best replacement | How much to use | Works best in |
|---|---|---|---|
| Binds ingredients | Mashed banana or applesauce | 1/4 cup per egg | Cookies, quick breads, meatballs |
| Binds ingredients | Aquafaba (chickpea liquid) | 3 tablespoons per egg | Brownies, dense cakes, pancakes |
| Makes things fluffy | Baking soda + acid (vinegar or lemon juice) | 1 teaspoon baking soda + 1 tablespoon acid per egg | Cakes, cupcakes, waffles |
| Makes things fluffy | Aquafaba, whipped | 3 tablespoons per egg | Meringues, mousses, angel food cake |
| Adds moisture | Yogurt or sour cream | 1/4 cup per egg | Cakes, muffins, brownies |
| Adds moisture | Silken tofu | 1/4 cup per egg | Brownies, dense cakes, custards |
Key Takeaways
- Mashed banana or applesauce replaces eggs that bind ingredients in cookies and quick breads, using 1/4 cup per egg.
- Baking soda mixed with vinegar or lemon juice replaces eggs that make cakes and waffles rise, using 1 teaspoon soda plus 1 tablespoon acid per egg.
- Aquafaba (the liquid from canned chickpeas) works as both a binder and a leavening agent depending on whether you whip it.
- Yogurt, sour cream, and silken tofu replace eggs that add moisture to brownies and cakes.
- Recipes with multiple eggs may need a combination of replacements rather than a single substitute.
Using mashed banana or applesauce as a binder
Mashed banana and applesauce work well when the egg's main job is to hold dry ingredients together. Use 1/4 cup of mashed banana or unsweetened applesauce for each egg. Mash the banana thoroughly so there are no lumps, or use applesauce straight from the jar.
This replacement works best in cookies, quick breads like zucchini bread, and meatballs or veggie burgers. The banana or applesauce adds a subtle sweetness, so reduce the sugar in your recipe by 1 to 2 tablespoons per egg replaced. Applesauce is neutral in flavor, so use it if you don't want any taste change. Banana will make the finished product slightly denser and moister than the original recipe.
Do not use this method for recipes where eggs are the main structure—like angel food cake or meringue. The moisture from banana or applesauce will prevent the proper rise and texture.
Using baking soda and acid to make things rise
When a recipe relies on eggs to trap air and make the batter fluffy, use baking soda mixed with an acid. For each egg, mix 1 teaspoon of baking soda with 1 tablespoon of lemon juice, vinegar, or non-dairy milk mixed with vinegar. Stir the mixture into your wet ingredients right before you combine them with the dry ingredients.
This method works for cakes, cupcakes, waffles, and pancakes. The baking soda and acid react when ready, so work quickly—don't let the batter sit for more than a few minutes before baking or cooking. If your recipe calls for more than two eggs, you may need to add an extra 1/2 teaspoon of baking powder to may support enough lift.
This replacement does not work for recipes where eggs are mainly a binder, like meatballs or brownies. The extra leavening will make those foods too airy and crumbly.
Using aquafaba for binding or whipping
Aquafaba is the liquid inside a can of chickpeas. It has a protein structure similar to egg whites and can replace eggs in two different ways depending on how you use it.
For binding, use 3 tablespoons of aquafaba per egg. Stir it directly into your wet ingredients. This works in brownies, dense cakes, pancakes, and any recipe where you need moisture and structure but not a lot of rise. Aquafaba has a neutral taste and won't change the flavor of your recipe.
For whipping, drain the liquid from a can of chickpeas into a clean bowl and beat it with an electric mixer on high speed for 3 to 5 minutes until it forms stiff peaks, just like whipped egg whites. Use 3 tablespoons of whipped aquafaba per egg. This works for meringues, mousses, and any recipe that calls for whipped egg whites. The whipped version will be slightly less stable than real egg whites, so use it the same day you make it.
Using yogurt or sour cream for moisture
Yogurt and sour cream add moisture and a slight tang to baked goods. Use 1/4 cup of plain yogurt or sour cream for each egg. Stir it into your wet ingredients along with any other liquids in the recipe. This works well in cakes, muffins, brownies, and quick breads.
The tang from yogurt or sour cream can enhance chocolate and spice flavors, so this replacement is especially good for chocolate cakes and spiced muffins. If your recipe already calls for buttermilk or sour cream, use one of those instead of adding more dairy. Reduce any other liquid in the recipe by 1/4 cup to account for the moisture from the yogurt or sour cream.
Using silken tofu for dense, moist baked goods
Silken tofu (the soft kind, not firm tofu) blends smoothly into batters and adds moisture without much flavor. Use 1/4 cup of blended silken tofu for each egg. Blend the tofu in a food processor or blender until completely smooth, then mix it into your wet ingredients.
This replacement works best in brownies, dense cakes, and custards where a smooth texture is important. Silken tofu has almost no taste, so it won't change your recipe's flavor. The result will be slightly denser and moister than the original, similar to using applesauce. Do not use silken tofu in recipes that need significant rise, like angel food cake or chiffon cake.
Handling recipes with multiple eggs
Recipes with three or more eggs often need more than one replacement strategy. A cake with three eggs might use baking soda and acid for rise, plus yogurt for moisture. A meatloaf with two eggs might use applesauce for binding plus a small amount of aquafaba for structure.
Start by identifying what each egg does in your recipe. Read through the ingredient list and instructions. If the recipe creams butter and eggs together, the eggs are adding air and richness—use baking soda and acid plus yogurt. If the recipe straightforward mixes eggs into a wet mixture, the eggs are mainly binding—use applesauce or aquafaba. When in doubt, use half the amount of a binding replacement and half the amount of a leavening replacement.
Keep notes on what you try. The first attempt may not be perfect, but the second time you make the recipe with your chosen replacements, you'll know what adjustments to make.
Common mistakes to avoid
The biggest mistake is using the same replacement for every recipe. Applesauce works for cookies but will make a cake dense. Baking soda and acid will make meatballs too airy. Match the replacement to what the egg does in that specific recipe.
Another common error is not adjusting other ingredients. If you use banana as a binder, reduce the sugar. If you use baking soda and acid, work quickly before the reaction fades. If you use yogurt, reduce other liquids. These small changes make the difference between a successful recipe and one that doesn't work.
Do not assume that one egg replacement works for all baking. Eggs are complex—they bind, leaven, add moisture, and add richness all at once. A single replacement can only do one or two of those jobs. Recipes with many eggs or recipes where eggs are central to the structure (like custards or soufflés) may not work well with replacements at all.
Frequently Asked Questions
Can I use oil or water instead of eggs?
Oil and water alone don't replace eggs because they don't bind ingredients together. You can add a small amount of oil to increase moisture, but you still need one of the replacements listed above to hold the recipe together. Water will make baked goods dry and crumbly without a binder.
What's the difference between aquafaba and egg white replacer powder?
Aquafaba is the liquid from canned chickpeas and costs almost nothing. Egg white replacer powder is a commercial product made from starches and gums. Both work, but aquafaba is cheaper and easier to find. Egg white replacer powder is more stable when whipped and works better for meringues if you need them to hold for several hours.
Will my recipe taste different if I use a replacement?
Most replacements are neutral in flavor—aquafaba, silken tofu, and baking soda with acid won't change taste. Banana and applesauce add sweetness, so reduce sugar. Yogurt and sour cream add a slight tang. Start with a small batch to see if you like the flavor change before making a full recipe.
Can I use egg replacements in recipes that aren't baked?
Egg replacements work best in baked goods where heat sets the structure. In recipes like homemade mayo or custard that rely on eggs for emulsifying or thickening without heat, replacements usually don't work well. For those recipes, you may need to find a completely different dish instead.
How do I know if my replacement worked?
The best test is texture and taste. If your cookies spread too much, the binder was too weak—use less banana next time or switch to aquafaba. If your cake is dense and heavy, you used a binding replacement when you needed leavening—try baking soda and acid instead. Keep notes on what worked and what didn't so you can improve the next batch.