Substitutions by need
Egg-free substitutions
Ways to replace eggs and egg-based ingredients in baking and sauces. Eggs do several jobs at once, so each swap says which job it covers and what you give up.
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb. Whole seeds stay visible and a bit crunchy.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg. A faint apple sweetness.
- Mashed ripe banana: ¼ cup for each egg. Moist and dense, browns faster, and tastes of banana.
- Aquafaba (chickpea can liquid): 3 tbsp for each whole egg, 2 tbsp for each white. Neutral flavor and decent lift; bakes are a bit more fragile and dry out sooner.
Instead of mayonnaise
- Egg-free (vegan) mayo: The same amount. Very close.
- Sour cream: The same amount. Tangier and less rich.
- Mashed avocado: The same amount. Green and fresh-tasting; browns after a few hours.