Egg Substitutes

If you don’t eat eggs often, but you still want to bake, you can use an egg substitute. All of these are inexpensive and most are shelf stable. Each is equivalent to 1 egg. This means you don’t have to run out and get eggs, or buy a bunch of eggs when you just need 1 or 2.

Binding

The most common reason to substitute an egg in baking. Great for cookies, brownies, and cakes (these will be denser unless you add leavening).

• Flax egg: grind 1 tablespoon of flax seeds in a coffee or spice grinder, mix with 3 tablespoons water
• Applesauce: 1/4 cup unsweetened (about the same amount as a snack cup)
• Banana: 1/2 banana, mashed
• Aquafaba (leftover canned chickpea liquid): 3 tablespoons 

Leavening

Leavening helps baked goods rise. These combinations of ingredients have the leavening power of 1 egg.

• 1 tablespoon apple cider vinegar + 1 teaspoon baking soda
• 1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water
• Carbonated waters and sodas, sometimes

Emulsifying

Emulsifiers keep liquids and oil mixed so that they don’t separate. These ingredients, if included in your recipe as part of the egg or the liquid, can help emulsify it. Emulsification helps cakes stay soft and moist.

• Aquafaba
• Soymilk (other plant milks will not work for this because they do not contain lecithin)