People with egg allergies or vegans who simply choose not to eat them will usually find that many recipes they come across involve eggs, making it impossible to cook. Although it is possible to find egg allergy or vegan recipes, doing so limits your choices. With the Knowledge of substitute for eggs, you can use any cookbook you find. Best of all, the substitutes for eggs are all natural and you may even already have them at home. 

There are several basic categories to look at when figuring out substitute for eggs that a recipe asks. To master your substitution, you need to know the purpose of the eggs in the original recipe. Then you can select an option from one of the categories and be on your way to a delicious treat. 

Binding Substitute for Eggs

Eggs are used for binding to make drop cookies, burger patties and more. In this case, the recipe won’t rise, but the egg still holds your mixture together. Below are some binding substitute for eggs.


Mash up half of a medium banana.



Mash up a quarter of a cup of avocado.



Take two tablespoons of cornstarch and mix it with three tablespoons of water. You can add three tablespoons of chickpea powder to add protein.


Peanut Butter

Opt for three tablespoons of nut butter, like peanut butter.

Leavening Substitute for Eggs

Leavening is the process of dough fermentation and this leads to baked goods rising. You need leavening for recipes to make bread, muffins, cakes and cookies. The general rule is that if the recipe has three eggs or more, the eggs are usually used for leavening. Although this is the most difficult type of egg replacement, it is still possible. Keep in mind that the numbers below are each for replacing one egg.

Flax Seed

Take a tablespoon ground flax seeds and mix it with three tablespoons of hot water, letting it thicken for three minutes. Add in ¼ teaspoon baking powder to leaven. You can also skip the baking powder and use the recipe for moisture or binding.


Cider Vinegar

Combine a tablespoon of apple cider vinegar and a teaspoon of baking soda. 


Coconut Milk

Combine two tablespoons plus two teaspoons of full fat coconut milk with one teaspoon of baking powder.


Carbonated Water

Take ¼ cup of liquid in the recipe and swap it out for carbonated water.



Combine 1 ½ tablespoons of oil, 1 ½ tablespoons of water and 1 teaspoon of baking powder.

Moisture Substitute for Eggs

It is easy to replace eggs required for moisture. Simply use any vegetable or fruit puree with a desirable flavor.


Combine a tablespoon of ground chia seed with ⅓ cup of water, letting it sit for 15 minutes. 


Fruit Puree

Puree ¼ cup of your favorite cooked fruit, such as prunes, pears or apples. 


Vegetable Puree

Puree ¼ cup of canned or cooked beets, sweet potato or pumpkin. This is ideal in a dish where the flavor will be covered (spice or chocolate cake). 



Use ¼ cup of silken tofu.

Examples and Cautions Using Substitute for Eggs


1 egg =

Works Best In

When to Add


2 tablespoons oil + 1   tablespoon water

Gluten-free or allergy-free baking

Whenever the “egg” in the recipe would be added

This will add fat, so you shouldn’t use it if you have to replace multiple eggs.

½ mashed banana

Fat-free   pancakes, muffins, breads or cookies

Cream it in when adding sugar

If you want a bit of flavor as well as increased sweetness, opt for very ripe   bananas.

¼ cup applesauce

Cupcakes, cakes, muffins, breads

Add it when   adding the wet ingredients

Try not to use over one cup applesauce in total in your recipe (i.e., replacing   four eggs).

1 teaspoon cornstarch + 3 teaspoons water

This is ideal for savory dishes such as casseroles and corn pudding.

Add it when you would add a standard “egg” to the recipe.

This isn’t ideal for baking and if baking, the result can sometimes be mixed.

2 tablespoons water + 2 tablespoons white flour + ½ tablespoon shortening + ½   teaspoon baking powder

This is perfect for pies, pastries, and desserts with flaky crust.

Add it when the recipe askes to add the “egg.”

This will add some fat and might be hard to work with.


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