Egg Substitutes

Out of egg? These are the swaps that actually work, with conversion ratios for any recipe size and notes on how each one changes the result.

What to use instead of egg

  • Egg Substitute Calculator

    Calculator

    Pick a substitute and a number of eggs, and the calculator scales the swap for you. Useful when a recipe calls for two or three eggs and you need exact gram or millilitre amounts.

  • Flax egg

    DIY mix

    1 tbsp ground flaxseed + 3 tbsp water = 1 egg

    Whisk and rest for five minutes until it gels. Works as a binder in muffins, cookies, and quick breads. Adds a faint nutty flavour and a slightly denser crumb.

  • Chia egg

    DIY mix

    1 tbsp chia seeds + 3 tbsp water = 1 egg

    Same idea as a flax egg with a near-neutral flavour. Best in darker bakes like brownies, banana bread, and chocolate cookies where the seeds will not show.

  • Applesauce

    Ingredient swap

    1/4 cup (63 g) per egg

    Use unsweetened applesauce for moisture in cakes, muffins, and brownies. Adds no rise, so works best when the recipe already has baking powder or baking soda.

  • Mashed Banana

    Ingredient swap

    1/4 cup (58 g) per egg

    Adds moisture and a noticeable banana flavour. Best in muffins, pancakes, and quick breads where banana fits the profile. Crumb turns softer and a touch denser.

  • Aquafaba

    Ingredient swap

    3 tbsp (60 ml) per whole egg

    The liquid from a can of chickpeas. Neutral flavour, whips like egg white, and works in cakes, brownies, and meringues. The closest one-for-one swap for whole eggs in most bakes.

Frequently Asked Questions

What can I substitute for egg?
There are 6 workable substitutes for egg, depending on what you have on hand and which property of egg matters most for your recipe. The closest swap is usually Egg Substitute Calculator. Each option below lists the conversion ratio for any recipe size, plus notes on how the swap changes the texture, flavour, rise, or browning.
Will substituting egg change how my recipe turns out?
Yes, every swap trades one property for another: fat content, moisture, acidity, or protein. The notes on each substitute describe what changes in texture, flavour, rise, or browning, so you can choose the swap that matters least for your recipe.
Which egg substitute is best for binding versus moisture or whipping?
Pick by the role egg plays in your recipe. For binding in muffins, cookies, or quick breads, a flax or chia egg works well. For moisture in cakes and brownies, applesauce or mashed banana is reliable. For whipping into meringues, macarons, or royal icing, aquafaba is the closest match by structure and behaviour.

Other ingredient and produce substitutes

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