With rising prices and supply chain issues, eggs became less accessible. But that doesn’t mean you have to put your baking on hold. Whether you’re dealing with shortages, following a plant-based diet, or avoiding eggs due to allergies, there are plenty of ways to swap them out. While eggs play a big role in texture, moisture, and structure, there are plenty of reliable substitutes that get the job done. Here’s a list of my go-to egg replacements, along with when and how to use them. Some swaps keep things fluffy, others bring richness, and a few might even surprise you with how well they work. The key is knowing which one works best for your recipe. 

Applesauce

About ¼ cup of applesauce can take the place of an egg in baked goods like muffins, brownies, and cookies. It adds moisture and a hint of sweetness, making it great for denser treats. If you’re making something that needs a bit of lift, add ½ teaspoon of baking powder to help with leavening. Unsweetened applesauce works best, so you don’t end up with an overly sweet result. Bonus: it keeps baked goods soft and tender for longer.

Silken Tofu

Blending ¼ cup of silken tofu until smooth makes an excellent egg substitute, especially in dense recipes like quick breads and brownies. Since tofu doesn’t help with rising, it’s best for things that don’t need a lot of fluff. It also adds a bit of protein and structure, keeping everything from crumbling apart. Just make sure to blend it well—nobody wants little chunks of tofu in their cake.

Yogurt

Plain yogurt (¼ cup per egg) keeps baked goods moist and tender while adding a slight tang. It’s a great option for cakes, muffins, and bread that don’t rely on eggs for lift. Because yogurt doesn’t help with leavening, it works best in recipes that already have baking powder or soda. For extra richness, Greek yogurt is a solid choice, but regular yogurt works just as well.

Buttermilk

Swapping ¼ cup of buttermilk for each egg brings moisture and tenderness to cakes, muffins, and quick breads. It’s slightly acidic, which means it reacts well with baking soda for a better rise. If a recipe already includes buttermilk, just increase the amount slightly to replace an egg. It works best in soft, delicate bakes rather than dense or chewy ones.

Sweetened Condensed Milk

Using ¼ cup of sweetened condensed milk instead of an egg binds ingredients together and adds richness. It’s a good option for cookies, bars, and other desserts that need structure. Since it’s already sweet, you may need to adjust the sugar in your recipe. It also adds a creamy texture, making baked goods extra soft and chewy.

Vinegar & Baking Soda

Mixing 1 tablespoon of vinegar with 1 teaspoon of baking soda creates a fizzy reaction that acts as a leavening agent. This swap works best for cakes, cupcakes, and pancakes where fluffiness matters. White vinegar or apple cider vinegar both work fine. Just mix it in with your wet ingredients, and don’t let it sit too long before baking.

Oil, Water & Baking Powder

Whisking together 1 teaspoon of vegetable oil, 2 tablespoons of water, and 2 teaspoons of baking powder can replace an egg in most baked goods. It works especially well in cookies, brownies, and muffins. Since this combo doesn’t add any extra flavor, it’s a neutral option for most recipes. Just be sure to mix it well so the baking powder dissolves evenly.

Mashed Banana

Half of a large mashed banana makes a great egg replacement, adding moisture and a touch of sweetness. It’s perfect for muffins, pancakes, and brownies but will leave a mild banana flavor. If you’re baking something that shouldn’t taste fruity, another option might be better. It also makes baked goods extra soft and chewy.

Ground Flaxseeds or Chia Seeds

Mixing 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water creates a thick, gel-like mixture that mimics eggs. This works well in pancakes, muffins, and cookies, adding a slightly nutty flavor. It’s a great option for recipes that need binding power but don’t rely on eggs for fluffiness. Let the mixture sit for a few minutes before using it so it thickens properly.

Arrowroot Powder

Combining 2 tablespoons of arrowroot powder with 3 tablespoons of water creates a smooth, starchy paste that replaces eggs in baked goods. It’s similar to cornstarch but has a more neutral taste. This swap is great for cookies, cakes, and muffins that need a little structure. Since it doesn’t help with leavening, it’s best used in recipes that already include baking powder or soda.

Nut Butter

Three tablespoons of peanut, almond, or cashew butter can replace an egg in cookies, brownies, and pancakes. It helps bind ingredients together while adding a bit of extra flavor. Creamy nut butter works best to ensure everything mixes evenly. Just keep in mind that it may slightly alter the taste of your baked goods.

Carbonated Water

Replacing an egg with ¼ cup of carbonated water helps create a light, airy texture. This is a great choice for cakes, cupcakes, and quick breads that need extra fluff. Since it doesn’t affect flavor, it’s a good neutral option. Just pour it in and mix gently to avoid losing the bubbles.

Agar-Agar or Gelatin

Dissolving 1 tablespoon of unflavored gelatin in 1 tablespoon of cold water, then mixing in 2 tablespoons of boiling water creates a gel that can replace eggs. A vegan alternative is 1 tablespoon of agar-agar powder mixed with 1 tablespoon of water. Both options help bind ingredients and add a little structure. They work best in denser baked goods like brownies and snack bars.

Aquafaba

The liquid from a can of chickpeas (aquafaba) mimics egg whites when whipped, making it perfect for meringues, macarons, and light cakes. Three tablespoons replace one egg, and it works best when beaten until frothy. Since it has no strong taste, it blends well into most recipes. It’s my go-to for fluffy desserts that need an egg-free alternative.

Mayonnaise

Since mayo is made from eggs and oil, it can step in as an egg replacement in moist baked goods. Use 3 tablespoons per egg in brownies, muffins, or quick breads. It keeps things soft and rich but isn’t ideal for delicate desserts like soufflés. Stick to full-fat mayo for the best texture.

Sugar Substitutes That Won’t Sabotage Your Bake

Sugar substitutes can change the texture, flavor or consistency of a recipe. Having the exact ingredient a recipe calls for is ideal but is not always possible due to dietary restrictions, health concerns, allergies or simply not having it on hand. In these cases, these options are great choices.

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Out of Cream Cheese? These Substitutes Work Like Magic!

Some people have dietary restrictions and avoid foods like dairy, while others are looking for healthier options. If any of these apply to you, read on for cream cheese substitute options you can try.

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