5 proven alternatives for baking, cooking, and more
RATIO:
1 tbsp ground flax + 3 tbsp water = 1 egg
BEST FOR:
BAKING CONTEXT:
Perfect for cookies, muffins, brownies. Let sit 5 minutes to thicken.
💡 PRO TIPS:
Use golden flax for lighter baked goods. Works best for 1-2 eggs per recipe.
RECOMMENDED BRANDS:
Bob's Red Mill, Spectrum Essentials
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RATIO:
3 tbsp = 1 whole egg, 2 tbsp = 1 egg white
BEST FOR:
BAKING CONTEXT:
Excellent for meringues, macarons, angel food cake. Whips into stiff peaks.
💡 PRO TIPS:
Liquid from canned chickpeas. Use low-sodium for best whipping results.
RECOMMENDED BRANDS:
Low-sodium chickpeas, OGGS Aquafaba
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RATIO:
¼ cup = 1 egg
BEST FOR:
BAKING CONTEXT:
Best for muffins, quick breads, brownies. Adds moisture and mild sweetness.
💡 PRO TIPS:
Always use unsweetened. Makes baked goods moist and dense.
RECOMMENDED BRANDS:
Mott's Unsweetened, 365 Organic
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RATIO:
¼ cup mashed banana = 1 egg
BEST FOR:
BAKING CONTEXT:
Perfect for banana bread, muffins, pancakes. Adds subtle banana flavor.
💡 PRO TIPS:
Use very ripe bananas for best sweetness. Great for adding natural sweetness.
RECOMMENDED BRANDS:
Fresh bananas (ripe)
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RATIO:
3 tbsp = 1 egg
BEST FOR:
BAKING CONTEXT:
Works but expensive for baking. Better options available.
💡 PRO TIPS:
Store-bought liquid egg replacer. Scrambles just like real eggs.
RECOMMENDED BRANDS:
JUST Egg
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| Substitute | Best For | Texture Result | Flavor | Cost per Egg |
|---|---|---|---|---|
| Flax Egg | Cookies, muffins, brownies | Chewy, binding | Neutral/nutty | ~$0.15 |
| Aquafaba | Meringues, macarons, mayo | Light, airy, whips | Neutral | Free |
| Applesauce | Cakes, muffins, quick breads | Moist, tender, dense | Mild sweet | ~$0.20 |
| Mashed Banana | Banana bread, pancakes | Dense, moist | Banana | ~$0.25 |
| JUST Egg | Scrambles, omelets, quiche | Eggy, protein-rich | Egg-like | ~$1.00 |
Quick Decision Guide: Need binding? → Flax or chia. Need whipping/leavening? → Aquafaba. Want neutral flavor? → Applesauce. Making chocolate? → Banana works great. Want scrambled eggs? → JUST Egg. Baking on a budget? → Use what you have!
Best: Flax eggs, chia eggs
Use in: Cookies, veggie burgers, meatballs, brownies
Why: Creates structure, holds ingredients together without making things cakey
Best: Applesauce, mashed banana
Use in: Cakes, muffins, quick breads, pancakes
Why: Adds wetness and creates soft, tender crumb. Makes baked goods moist
Best: Aquafaba, commercial egg replacer
Use in: Cakes, meringues, macarons, angel food cake
Why: Whips into peaks, creates air bubbles, makes things fluffy and light
Best: JUST Egg, silken tofu
Use in: Scrambles, omelets, quiche, frittatas
Why: Mimics egg texture and protein. Scrambles like real eggs
⚠️ Disclaimer
This tool provides general information about vegan ingredient substitutions based on common cooking practices. Results may vary based on recipe specifics, brands, and cooking methods. Always check ingredient labels for allergens and dietary restrictions. We are not nutritionists or medical professionals. Consult a healthcare provider for specific dietary advice. Some information may be AI-generated — verify critical details with trusted sources.