Applesauce
1/4 cup (60g)
Best for: muffins, quick breads, cakes. Adds moisture and slight sweetness.
Mashed banana
1/4 cup (60g)
Best for: pancakes, banana bread, brownies. Adds banana flavor.
Flax egg
1 tbsp flax + 3 tbsp water
Best for: cookies, muffins, pancakes. Nutty flavor. Let sit 5 min to gel.
Chia egg
1 tbsp chia + 3 tbsp water
Best for: muffins, quick breads. Neutral flavor. Let sit 5 min to gel.
Yogurt
1/4 cup (60g)
Best for: cakes, muffins. Adds moisture and tenderness.
Silken tofu
1/4 cup (60g) blended
Best for: dense cakes, brownies, custards. Neutral flavor.
FAQ
What can I use instead of eggs?
Common substitutes include 1/4 cup applesauce, 1/4 cup mashed banana, or a flax egg (1 tbsp ground flax + 3 tbsp water) per egg.
Which egg substitute is best for baking?
It depends on the recipe. Applesauce and yogurt add moisture to cakes. Flax/chia eggs work well in cookies. Banana adds flavor.
Can I replace more than 3 eggs?
Replacing 1-3 eggs works well. Beyond that, results vary. Consider a commercial egg replacer for 4+ eggs.