Eggs are a staple ingredient in many kitchens and a versatile ingredient in many recipes. They can be used as a binding agent, a leavening agent, an emulsifier, or as a source of moisture.

They can be boiled, fried, poached, or baked, making them valuable in many dishes, including cakes, custards, sauces, and more. Eggs also reheat well in most recipes, making them great for batch cooking.

However, in some instances, for those following a vegan diet, eggs can be substituted with ingredients like chia seeds, flax seeds, aquafaba, applesauce, mashed bananas, silken tofu, and baking soda, which can mimic the functionality of eggs in different ways.

How To Substitute Eggs In Most Recipes

Egg Replacer	Typical Ratio for 1 Egg	Description
Chia Seeds	1 tablespoon chia seeds + 3 tablespoons water, let sit for 5 minutes	A gel-like substance forms from the chia seeds and water, making it a great binder in baked goods.
Flax Seeds	1 tablespoon flax seeds + 3 tablespoons water, let sit for 5 minutes	Like chia seeds, the flax and water mixture forms a gel that acts as a binder in baked goods.
Aquafaba	3 tablespoons	The liquid from a can of chickpeas, aquafaba has a consistency similar to egg whites and can be used as a binder or whipped into meringues.
Applesauce	1/4 cup applesauce per egg	Unsweetened applesauce can be used as a binder and also provides moisture to baked goods.
Mashed Banana	1/4 cup mashed banana per egg	Mashed bananas add sweetness and act as a binder in baked goods.
Silken Tofu	1/4 cup pureed silken tofu per egg	Tofu has a neutral flavor and can be used as a binder in savory dishes.
Baking Soda	1 teaspoon baking soda + 1 tablespoon vinegar per egg	Baking soda and vinegar react to create carbon dioxide, which helps baked goods rise.