Need to find the best replacement for eggs in a recipe? We've got a comprehensive list of to help you find the best egg substitute for baking and cooking.
If you love baking, then you probably understand the importance of eggs. Eggs are a staple ingredient in many recipes.
In baked goods, like our Favorite Chocolate Chip Banana Bread recipe and this Chocolate Coffee Cake recipe, they provide structure and moisture.
In savory recipes, like my Filipino Almondigas soup, eggs help bind other ingredients together.
However, whether due to dietary restrictions, allergies, or personal preferences, you might be like many home cooks and bakers look for suitable egg replacements.
Nowadays in 2025, eggs also can be quite expensive. Recently I found out that my usual $3.99 carton of brown eggs now cost $9.99(!!!). And, at a recent trip to Whole Foods Market, I found that they were completely out of stock of eggs (see photo above).
The good news is that there are many effective egg alternatives these days that work in various cooking and baking recipes.
Below, I'm sharing some of the best options that have worked for me, and for many of the recipes here on the site. I've also included tips for when to use them, their pros and cons, and cost considerations.
Best Egg Replacements and Alternatives
Here are some of the best egg substitutes that I have found to work well. I've used many of these in my own recipes!
Please keep in mind:
- This is a general guide. You should take into account each specific recipe and what might/might not work for that recipe.
- Prices will vary depending on where you live and shop. The prices I have included are general price ranges for what I find in my part of the United States (Oregon/Pacific Northwest).
- Substitution ratios will vary. The ratios I have provided are a very general guideline. Please refer to each specific recipe you are using for substitution ratios, and use your best judgment.
1. Flaxseed Meal (Flax Egg)
- Best for: Muffins, cookies, quick breads, or pancakes like these fluffy Pumpkin Spice Pancakes.
- Substitution ratio: 1 tablespoon ground flaxseed + 3 tablespoons water = 1 flax egg
- Benefits:
- Adds fiber and omega-3 fatty acids
- Mild, nutty flavor
- Works well as a binder
- Potential cons:
- Slightly denser texture
- Does not provide leavening
- Price point: About $5-$8 per pound. I bought the 16-ounce bag of Bob's Red Mill Flaxseed Meal at my local Safeway store for $5.99.
2. Chia Seeds
- Best for: Cakes, muffins, brownies, pancakes. Plus this is great to use as an egg substitute in savory dishes that require a binder, like in our meatballs with romesco sauce or air fryer meatloaf.
- Substitution ratio: 1 tablespoon chia seeds + 2.5 - 3 tablespoons water = 1 chia egg
- Benefits:
- High in fiber and omega-3s
- Gel-like consistency mimics eggs well
- Potential cons:
- Can add a slightly gritty texture
- Requires time to gel
- Price point: About $6-$10 per pound. I bought the Navitas organic chia seeds package picture above at Target for $7.99.
3. Applesauce
I use applesauce a lot in vegan baking recipes!! I use them in my Vegan Zucchini Muffins and in this awesome Vegan Chocolate Cake.
- Best for: Cakes, muffins, brownies
- Substitution ratio: ¼ cup applesauce = 1 egg
- Benefits:
- Adds natural sweetness and moisture
- Low in fat
- Potential cons:
- Can make baked goods denser
- Does not provide leavening
- Price point: $2-$4 per 24-ounce jar. I bought a 6-pack of applesauce pictured above at my local Safeway store for $3.79.
4. Mashed Banana
- Best for: Muffins (like our Banana Chocolate Chip Muffins), quick breads, pancakes
- Substitution ratio: ¼ cup mashed banana = 1 egg
- Benefits:
- Naturally sweet
- Adds moisture and binding properties
- Potential cons:
- Can alter flavor noticeably
- Does not work well in all recipes
- Price point: About $0.50-$1 per pound
5. Baking Powder & Oil Mixture
- Best for: Cakes, muffins, cookies
- Substitution ratio: 2 tablespoons water + 1 teaspoon baking powder + 1 teaspoon vegetable oil = 1 egg
- Benefits:
- Helps provide some lift
- Neutral flavor
- Potential cons:
- Does not provide binding as well as eggs
- Can result in a slightly drier texture
- Price point: Baking powder is about $2-$5 per container, and vegetable oil is about $4-$8 per bottle.
6. Yogurt (Dairy or Non-Dairy)
- Best for: Cakes, muffins, pancakes, quick breads, cupcakes, and more.
- Substitution ratio: ¼ cup yogurt = 1 egg
- Benefits:
- Adds creaminess and moisture
- Mild flavor
- Potential cons:
- Not suitable for those avoiding dairy (unless using plant-based yogurt)
- Does not provide much structure
- Price point: $4-$7 per 32-ounce container. I buy the single serve So Delicious Dairy Free yogurt cups for $1.99-$2.99 (the price fluctuates a lot for these, I find).
7. Silken Tofu
- Best for: Cheesecakes, brownies, dense cakes
- Substitution ratio: ¼ cup blended silken tofu = 1 egg
- Benefits:
- Adds creaminess
- High in protein
- Potential cons:
- Can result in a denser texture
- May not work well in airy baked goods
- Price point: About $2-$4 per package. Although, I recently bought the Organic Silk Tofu pictured above at my local Whole Foods Market for just $1.79!
8. Commercial Egg Replacers
- Best for: Cakes, cookies, pancakes, waffles
- Substitution ratio: Follow package instructions (usually 1.5 teaspoons powder + 2 tablespoons water = 1 egg)
- Benefits:
- Designed for baking, provides structure
- Long shelf life
- Potential cons:
- Can be more processed
- More expensive than pantry alternatives
- Price point: About $5-$8 per package. I bought the 12-ounce Bob's Red Mill Egg Replacer at my local Whole Foods Market for $5.29.
Frequently Asked Questions
Not all substitutes work in every recipe. Some provide moisture but lack structure, while others are better for binding. The best choice depends on the type of dish you’re making.
For light and fluffy cakes, commercial egg replacers or a mixture of baking powder and oil work best, as they provide structure and some leavening.
Some do! For example, banana and applesauce add sweetness, while flax and chia seeds can add a mild nuttiness.
Flax or chia eggs work well in savory dishes because they provide good binding without altering the flavor too much.
It depends on the substitute. Some pantry staples like applesauce and baking powder are cost-effective. And while commercial egg replacers can be pricier to buy, keep in mind that many of them replace several dozen eggs, making them more cost-effective in the long run.
Yes, sometimes combining substitutes can yield better results. For example, using both applesauce and a little baking powder can provide moisture and structure in baked goods.
Egg substitutes are versatile and allow for greater flexibility in cooking and baking.
Whether you’re looking for a plant-based option or simply ran out of or can't find eggs at your local grocery store, there’s an alternative that will work for you!
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