No eggs? No Problem! You can use a variety of other foods when cooking and baking. It’s good to know how much egg substitute you need when replacing eggs in your recipe. 1 egg is roughly 1/4 cup (4 tablespoons/2oz) so you need to replace that volume in your recipe.

Depending upon the recipe and the function of the egg, certain options are better suited than others, as the flavor and texture may be slightly altered.

Egg substitute for binding (helps hold the shape and stick together), such as in meatloaf:  

• 1 Tablespoon flax or chia seed + 3 Tablespoons water (combine and let sit for 5 minutes) 
• 1 package plain gelatin + 2 Tablespoons warm water (do not mix until ready to use)  

Egg substitute for leavening (gives texture and a lift), such as in cookies: 

• 1 Tablespoon flax or chia seed + 3 Tablespoons water + ½ teaspoon baking powder  
• ½ teaspoon baking powder + 1 Tablespoon liquid (water) + 1 Tablespoon vinegar 
• 1- ½ Tablespoons water + 1 ½ Tablespoons oil + 1 teaspoon baking powder 

Egg substitute for moisture (by leaving out the egg altogether and simply adding more moisture), such as in pancakes, cupcakes, and quick breads:  

• ¼ cup mashed banana, mashed avocado, applesauce, pumpkin puree, sweet potato, mashed beans, or silken tofu 
• 2 Tablespoons mayonnaise  

Other ways to replace eggs (Each replacement equals 1 whole egg):  

• 2 egg whites 
• ¼ cup commercial egg substitute  

Pro tips when using these alternatives:

• Ground flaxseeds + water - Grind flaxseeds, mix with water, and let it rest until it becomes gelatinous.
• Mashed banana - The banana you use should be ripe and easily mashed.
• Silken tofu - Process tofu in a blender until smooth and creamy.

Download this handout on Substitutions for Common Ingredients so you can easily refer to this information in the future.  

Common baked goods and alternative egg replacements that work well