Substitute for Eggs
For most baking, 1/4 cup applesauce is the easiest straight swap for one egg. If binding matters more than moisture, a flax egg holds better: mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for a few minutes until it gets gel-like. Plain yogurt also works well and adds a slight tang.
Best Eggs Substitutes
- 1/4 cup applesauce replaces 1 egg
- 1 tbsp flaxseed + 3 tbsp water replaces 1 egg
- 3 tbsp yogurt replaces 1 egg
Eggs add structure and moisture in baking. These substitutes work best in cakes, muffins, and quick breads.
Why it works
A flax egg gets slippery and sticky as it hydrates, which mimics the way a real egg binds ingredients together. Applesauce adds enough moisture and pectin to keep baked goods from crumbling. Neither one will whip up or add lift, so skip them in angel food cake or anything that relies on beaten eggs for structure.
Common mistakes
- Using liquid flaxseed oil instead of ground flaxseed. The oil won't gel.
- Skipping the rest time on the flax egg and adding it while it's still watery.
- Using sweetened or flavored applesauce, which adds extra sugar and throws off the flavor.
Real examples
- Making banana muffins and out of eggs? Applesauce is the easiest call since the banana already provides some binding.
- Vegan chocolate cake: a flax egg gives more structure than applesauce, so the cake holds together when you slice it.