The most common egg replacements depend on what you're making

An egg does different jobs in different recipes. In a cake, it binds ingredients and adds moisture. In a scramble, it's the whole dish. In a custard, it thickens. The replacement that works best depends on which job the egg was doing in your recipe.

For most baked goods — cakes, muffins, quick breads — applesauce, mashed banana, or a commercial egg replacer will work. For recipes where eggs are the main ingredient, like omelets or scrambled eggs, you'll need something that mimics the texture, which means tofu or a plant-based egg product. For custards and cream pies, cornstarch or arrowroot powder thickens the filling instead.

The swap is not always one-to-one. Some replacements change the flavor or texture slightly. Some work better in certain recipes than others. Knowing what each replacement does — and what it doesn't — saves you from a failed batch.

Key Takeaways

  • Applesauce and mashed banana work in cakes and muffins but make them denser and slightly sweeter than eggs would.
  • Silken tofu and commercial egg replacers (like Bob's Red Mill) mimic eggs most closely in texture and binding power.
  • Flax or chia seed mixed with water creates a gel that works as a binder in baked goods but adds a slight nutty flavor.
  • For custards and cream fillings, cornstarch or arrowroot powder thickens without the egg, though the texture will be slightly different.
  • Aquafaba (the liquid from canned chickpeas) whips into stiff peaks and can replace eggs in meringues and mousses.

Applesauce and mashed banana for cakes and quick breads

Applesauce and mashed banana both add moisture and help bind dry ingredients together. Use 1/4 cup of either to replace one egg. Both work best in chocolate cakes, spice cakes, and muffins where a slightly denser crumb is acceptable.

Mashed banana adds sweetness and banana flavor, so reduce the sugar in the recipe by 1/4 cup and expect a moister, denser cake. Applesauce is more neutral in flavor and works in any cake. Both make the batter thicker, so you may need to add 1 to 2 tablespoons of milk or water to reach the right consistency.

These replacements do not work well in angel food cakes, sponge cakes, or any recipe that relies on eggs for lift and airiness. They also don't work in custards, cream pies, or recipes where eggs are the main ingredient.

Silken tofu and commercial egg replacers for binding and texture

Silken tofu is the closest replacement to whole eggs in texture and binding power. Blend 1/4 cup of silken tofu (about 2 ounces) to replace one egg. It works in cakes, brownies, cookies, and savory dishes. The tofu should be blended until completely smooth — any lumps will show in the final product.

Commercial egg replacers like Bob's Red Mill Egg Replacer are powders mixed with water. Follow the package directions, which usually call for 1.5 teaspoons of powder plus 3 tablespoons of water per egg. These products are formulated to mimic eggs and work in almost any baked good. They don't add flavor and produce a crumb very close to what eggs would give you.

Both silken tofu and commercial egg replacers work in cookies, cakes, brownies, and quick breads. Neither works well in recipes where eggs are whipped for volume — like angel food cake or soufflé — because they don't trap air the way egg whites do.

Flax and chia seeds for binding in baked goods

Flax and chia seeds create a gel when mixed with water. This gel acts as a binder in cakes, muffins, and cookies. Mix 1 tablespoon of ground flaxseed or chia seed with 3 tablespoons of water and let it sit for 5 minutes until thickened. This replaces one egg.

The gel works well in chocolate cakes, brownies, and oatmeal cookies where a slightly nutty flavor fits. It does not work in vanilla cakes or delicate desserts where the flavor would be noticeable. The batter will be thicker than with eggs, so add a little milk if needed.

Flax and chia gels do not add moisture the way applesauce does, so cakes made with them can be slightly drier. They work best in recipes that already have other wet ingredients like oil or yogurt.

Aquafaba for whipped desserts and meringues

Aquafaba is the liquid drained from a can of chickpeas (or other beans). Three tablespoons of aquafaba replace one egg white. When whipped with a mixer, aquafaba creates stiff peaks almost identical to whipped egg whites.

Use aquafaba for meringue cookies, mousses, pavlovas, and any dessert that needs whipped egg whites. Whip it for 5 to 10 minutes until stiff peaks form. The result looks and tastes nearly identical to egg white meringue, though some people detect a very faint bean flavor.

Aquafaba does not work as a binder in cakes or as a thickener in custards. It only replaces egg whites when they are whipped. If a recipe calls for whole eggs or just egg yolks, use a different replacement.

Cornstarch and arrowroot powder for custards and cream fillings

Custards and cream pies rely on eggs to thicken. Cornstarch and arrowroot powder do the same job. Use 2 tablespoons of cornstarch or arrowroot powder per cup of liquid, mixed with a little cold milk first to prevent lumps, then stirred into the hot filling.

The filling will thicken as it cools. The texture will be slightly less creamy than an egg custard — it will be more like a pudding — but the flavor stays clean. Arrowroot powder creates a slightly clearer filling than cornstarch and has no aftertaste.

These starches work only for custards, cream pies, and puddings. They do not work in cakes, cookies, or any baked good where eggs provide structure.

Oil and water for straightforward cakes and brownies

In some recipes, especially brownies and oil-based cakes, you can replace eggs with a mixture of oil and water. Use 3 tablespoons of oil plus 3 tablespoons of water per egg. This adds moisture and fat but no binding power, so it works only in recipes that don't rely on eggs to hold the structure together.

Brownies, chocolate cakes, and wacky cakes (which use vinegar and baking soda for rise) work well with this swap. The result will be slightly greasier and less structured than with eggs. This replacement does not work in cookies, delicate cakes, or anything that needs eggs to bind ingredients.

Frequently Asked Questions

Can I use the same replacement in every recipe?

No. Each replacement does a different job. Applesauce adds moisture but not much binding power. Silken tofu binds well but adds moisture. Aquafaba whips into peaks but does nothing else. Read the recipe to understand what the egg is doing, then choose the replacement that does that job.

Will the taste change if I use a replacement?

Applesauce and mashed banana add sweetness and flavor. Flax and chia add a nutty taste. Aquafaba, silken tofu, and commercial egg replacers are nearly flavorless. Oil and water add no flavor. Choose based on whether the added flavor fits your recipe.

Do replacements work in all baking?

No. Replacements work in cakes, muffins, brownies, and quick breads. They do not work well in angel food cakes, soufflés, or any recipe that relies on whipped eggs for volume and lift. For those recipes, aquafaba is your only option, and even then the result will be slightly different.

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

Mashed banana or applesauce work in most cakes if you have fruit. Aquafaba is free if you eat canned beans — just save the liquid. Oil and water work in brownies. If you have none of these, a commercial egg replacer from the baking aisle is the most reliable option to keep on hand.

Do egg replacements cost more than eggs?

Applesauce and mashed banana cost less. Aquafaba is free if you use canned beans anyway. Flax and chia seeds cost more per use than eggs. Commercial egg replacers cost roughly the same or slightly more per egg replaced. Oil and water cost almost nothing.