Egg substitutes
The best substitute for egg is commercial egg replacer: Follow the packet, typically 1 1/2 tsp powder whisked with 3 tbsp water per egg. Starch and leavening based, so it binds and gives some set, but it adds no richness and cannot emulsify a custard or a mayonnaise.
Why it matters. An egg does four jobs at once: the protein sets to build structure, it glues loose ingredients together, the white adds water, and the yolk emulsifies fat into liquid. Most substitutes cover only one or two of those, which is why egg-free baking needs the right swap for the right job.
BestCommercial egg replacer
●●●●○Follow the packet, typically 1 1/2 tsp powder whisked with 3 tbsp water per egg
Keeps the binding, structure and liquid roles; loses emulsifier.
Starch and leavening based, so it binds and gives some set, but it adds no richness and cannot emulsify a custard or a mayonnaise.
Aquafaba
●●●●○3 tbsp aquafaba per whole egg, or 2 tbsp per egg white whipped to peaks
Keeps the binding, liquid and emulsifier roles; loses structure.
The only everyday vegan swap that actually whips, so meringues and mousses are possible. It does not set firm the way egg protein does, so the results stay softer and rise less.
Flax egg
●●●○○1 tbsp ground flaxseed + 3 tbsp water per egg; stand 10 min until gelled
Keeps the binding and liquid roles; loses structure and emulsifier.
Binds only. It does not build structure and it does not emulsify, so it fails in custards, meringues and anything that relies on the egg to set. Leaves visible flecks and a nutty taste. Do not use more than two per recipe.
Chia egg
●●●○○1 tbsp chia seeds, ground for a smoother result, + 3 tbsp water per egg; stand 10 min
Keeps the binding and liquid roles; loses structure and emulsifier.
Same limits as a flax egg but heavier and more gelatinous, and it darkens pale batters. No structure, no emulsification.
Blended silken tofu
●●●○○1/4 cup silken tofu blended completely smooth per egg
Keeps the binding, structure and liquid roles; loses emulsifier.
Holds moisture and gives real set, which makes it good for quiches, brownies and dense cakes. It adds no lift whatsoever, so keep the baking powder in.
Plain yogurt or buttermilk
●●●○○1/4 cup plain yogurt or buttermilk per egg
Keeps the binding and liquid roles; loses structure and emulsifier.
Adds acid as well as moisture, so it can boost a soda-leavened bake, but it gives no structure and no emulsification. Not dairy-free.
Unsweetened applesauce
●●○○○1/4 cup unsweetened applesauce per egg
Keeps the binding and liquid roles; loses structure and emulsifier.
Moisture and a little sweetness but no structure at all, so the bake turns denser and wetter. Acceptable in muffins and brownies, wrong in cake.
Mashed banana
●●○○○1/4 cup mashed ripe banana per egg
Keeps the binding and liquid roles; loses structure and emulsifier.
Same density problem as applesauce, plus an unmistakable banana flavour that will dominate anything delicate.
Measuring by weight instead? Use the kitchen converter.