01
Egg Substitute
10.01:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
egg substitutes
12 substitutes · avg score 4.9 · Whole chicken eggs — versatile binder, structure builder, and moisture source in baking and cooking. A large egg is about 50 g and contains roughly 70 calories; used in scrambles, omelets, cakes, custards, meringues, and batters.
quick swaps (averaged across uses)
02
Chia Seeds
8.01 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
03
Flaxseed
8.01 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
04
Applesauce
6.01/4 cup : 1 cup
1/4 cup applesauce per egg, best in baking
6.0
05
Bananas
6.01/2:1
Half a mashed banana per egg, adds sweetness
6.0
06
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0