Out of eggs? Baking for someone who doesn’t eat them? There are plenty of ways to substitute an egg, but the best swap depends on what the egg is doing in the recipe.

One quick warning: your finished recipe may not have exactly the same texture or rise as it would with a real egg. That doesn’t mean it won’t be delicious—it just means substitutions sometimes behave a little differently.

13 Egg Substitutes

Substitute	For 1 Egg	Best For / What to Know
Aquafaba (Chickpea Liquid)	3 tbsp. aquafaba = 1 egg	The liquid from canned chickpeas works as a binder. It can also be whipped for egg-free meringue-style recipes.
Vinegar + Baking Soda	1 tbsp. distilled white or apple cider vinegar + 1 tsp. baking soda = 1 egg	Useful when the egg is helping a baked good rise. The acid and baking soda react to create lift.
Liquid Egg Substitute	Follow package directions	Commercial liquid egg replacements are an easy option. Use the package directions for the correct amount.
Powdered Egg Replacer	Follow package directions	Commercial powdered egg replacers are designed to mimic some of the jobs eggs do in baking. Mix and use according to the package.
Ground Flaxseed + Warm Water	1 tbsp. finely ground flaxseed + 3 tbsp. warm water; rest 10 minutes = 1 egg	The mixture thickens as it sits and works well as a binder.
Vegetable Oil + Baking Powder + Water	1½ tbsp. vegetable oil + 1 tsp. baking powder + 1½ tbsp. water = 1 egg	A useful option in quick breads, muffins, and similar baked goods when you need moisture plus some lift.
Applesauce	¼ cup unsweetened plain applesauce = 1 egg	Best for binding and moisture when another leavening ingredient is already in the recipe. If using sweetened applesauce, consider reducing other sweeteners.
Mashed Banana	¼ cup mashed banana = 1 egg	Adds moisture and binding, but also adds banana flavor and sweetness. It does not provide much lift.
Chia Seeds + Water	1 tbsp. chia seeds + ⅓ cup water; rest 15 minutes = 1 egg	Works as a binder in brownies and quick breads. Expect a slightly denser finished texture.
Arrowroot Powder + Water	2 tbsp. arrowroot powder + 3 tbsp. water = 1 egg	Useful mainly for binding and moisture in baked goods that already contain another leavening agent.
Soy Protein Powder + Water	1 tbsp. soy protein powder + 3 tbsp. water = 1 egg	Provides binding and moisture and works best when another ingredient is handling the leavening.
Yogurt	¼ cup yogurt = 1 egg	Great for binding and moisture in baked goods that already use baking powder or baking soda.
Silken Tofu	¼ cup blended silken tofu = 1 egg	A good choice for denser baked goods and quick breads. Blend until smooth before adding it to the recipe.

Laura’s Tip

Before grabbing the first substitute on the list, think about what the egg is doing in the recipe. Is it there for binding? Moisture? Lift? That’s the part you’re trying to replace. And if you’re baking something where eggs do a LOT of the heavy lifting, expect a substitute to change the final result.