Replaces eggs

Vegan egg substitutes: the right swap for each job

Quick answer

Binding (muffins, cookies)
1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water, rested 5 to 10 minutes
Moisture (quick breads)
1/4 cup (60 g) unsweetened applesauce or mashed ripe banana per egg
Whipping (meringue, mousse)
Aquafaba: 3 tbsp per whole egg, 2 tbsp per egg white
Lift (light cakes)
1 tsp baking soda + 1 tbsp vinegar per egg, mixed in last

An egg does several jobs at once: it binds, it adds moisture, it helps a batter rise, it holds oil and water together, and it adds richness and color. No single plant ingredient does all of that. So the trick is to ask what the egg is doing in your recipe, then pick the swap for that job.

Every swap, per egg

Swap Amount per egg What it does Best in
Flax egg 1 tbsp ground flaxseed + 3 tbsp water, rested 5 to 10 min binds, moisture muffins, cookies, pancakes, quick breads
Chia egg 1 tbsp chia seeds + 3 tbsp water, rested 5 to 10 min binds the same, with dark specks
Aquafaba 3 tbsp (2 tbsp per white, 1 tbsp per yolk) binds, whips, emulsifies meringue, mousse, cakes, mayo
Unsweetened applesauce 1/4 cup (60 g) moisture, some binding muffins, brownies, quick breads
Mashed ripe banana 1/4 cup moisture, binding, sweetness banana bread, pancakes
Blended silken tofu 1/4 cup (60 g) moisture, richness, sets when baked dense cakes, pies, quiche
Plain plant yogurt 1/4 cup moisture cakes, muffins
Baking soda + vinegar 1 tsp baking soda + 1 tbsp vinegar lift light cakes, cupcakes
Commercial egg replacer Bob’s Red Mill: 1 tbsp powder + 2 tbsp water binds, some lift cookies, cakes; follow the package
Chickpea flour whisked with water into a thick batter binds and sets, savory omelets, frittatas, fritters

Match the swap to the job

Binding holds crumbs together, as in cookies, meatballs and veggie burgers. A flax or chia egg is the easy default. In savory dishes, chickpea flour batter binds and also sets firm when cooked.

Moisture keeps muffins and quick breads soft. Applesauce, banana, yogurt and silken tofu all work, but they also add their own flavor and make the crumb denser. Banana is the strongest flavor of the four.

Lift is what makes a cake light. Baking soda reacts with vinegar the moment they meet, so mix them in last and get the pan into the oven quickly. If your recipe already has buttermilk, use a vegan buttermilk and its acid will do the same job.

Whipping is the job only aquafaba can do. It whips into stiff peaks like egg whites, so meringues, mousse and macarons become possible. See the aquafaba page for times and tips.

Emulsifying keeps oil and water together, as in mayonnaise and some dressings. Aquafaba and soy milk do this well; the vegan mayo page has the ratios.

Eggs on the plate

For scrambled eggs, crumble firm tofu into a hot pan and cook it with a pinch of turmeric. Turmeric is only for color, so use about half a teaspoon at most or it turns bitter. Kala namak, a pink Indian black salt, smells of sulfur and tastes of egg; stir it in at the end, because heat fades it.

For an omelet or a frittata, a chickpea flour batter sets in the pan the way beaten eggs do.

When it works and when it fails

Works well

  • Muffins, brownies, quick breads, cookies and pancakes, where eggs mostly bind and add moisture
  • Meringues, mousse and macarons with whipped aquafaba
  • Savory binding in burgers and fritters with a flax egg or a chickpea flour batter
  • Scrambles and omelets made from tofu or chickpea flour rather than a one to one swap

Fails or disappoints

  • Recipes where whipped eggs are the whole structure: soufflé, angel food cake, chiffon and sponge cakes
  • Custards that set only from egg, such as flan or crème brûlée (they need another setting method)
  • Recipes with many eggs, like pound cake: the more eggs you replace, the more the texture changes
  • Fruit purées make a denser, moister crumb and add their own flavor

Questions

What is the best egg substitute for baking?

It depends on what the egg does. For binding and moisture in muffins or cookies, use a flax egg or 1/4 cup applesauce. For whipped whites, use aquafaba. For lift in a light cake, use baking soda with vinegar.

How much is one egg?

A large egg is about 50 g out of the shell, roughly 3 tablespoons: about 2 tablespoons of white and 1 of yolk. Most swaps are measured against that.

Can I replace the eggs in a boxed cake mix?

Yes. Use 1/4 cup unsweetened applesauce or plain plant yogurt per egg. The cake comes out moister and a little denser.

What can I use instead of an egg wash?

Brush the dough with plant milk. A little maple syrup in the milk helps the crust brown.

What replaces scrambled eggs?

Crumbled firm tofu cooked with a pinch of turmeric for color. Add kala namak, an Indian black salt with a sulfur smell, at the end for an eggy taste.

Sources

Ratios and temperatures were checked against these pages on 2026-10-10. Where they disagreed, we give the range.

Written with AI help, in our own words. Cooking advice, not health advice. Last checked 2026-10-10.