Egg Replacements

Eggs are a baking essential, a glue that holds cakes, muffins, and quick breads together.

Replacing eggs in a baking recipe usually requires special considerations.

Substitute #1: Carbonated Water

• Replacement: 1/4 cup carbonated water = 1 large egg

Substitute #2: Water, Oil, and Baking Powder

• Replacement: 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon vegetable oil = 1 large egg

Substitute #3: Mashed Banana

• Replacement: 1/4 cup mashed banana (about 4 inches or 2 1/2 ounces) = 1 large egg

Substitute #4: Applesauce

• Replacement: 1/4 cup unsweetened applesauce = 1 large egg.

Substitute #5: Arrowroot Powder

• Replacement: 2 tablespoons arrowroot powder and 3 tablespoons water = 1 large egg

Substitute #6: Chia Seeds

• Replacement: 1 tablespoon chia seeds (whole or ground) and 3 tablespoons of water = 1 large egg

Substitute #7: Ground Flax Seed

• Replacement: 1 tablespoon ground flax seeds and 3 tablespoons of water = 1 large egg

Substitute #8: Aquafaba (Chickpea Cooking Liquid)

• Replacement: 3 tablespoons Aquafaba = 1 large egg