01
Chia Seeds
8.0best for baking1 tbsp : 1 tbsp
1 tbsp chia + 3 tbsp water per egg, rest 5 min
8.0
egg substitute
for baking.
Eggs drive baking structure through two chemistries: albumin coagulation at 144-158°F sets the crumb, while yolk lecithin emulsifies fats so batter doesn't weep. Replacing one egg removes roughly 50g of moisture, 6g of protein, and the oven-spring boost from steam escaping the white. This page ranks substitutes by set temperature, leavening contribution, and browning (yolk solids Maillard at 310°F), so you can predict rise and crumb before the cake hits 350°F.
top substitutes
adjustment for baking
1 tbsp chia + 3 tbsp water, rested 5 minutes at room temp, yields a gel that sets around 180°F and binds crumb in muffins and quick breads. Expect 10-15% less oven spring than a whole egg because there's no albumin to trap steam, and the gel adds a pebbly fleck visible in white-crumb cakes.
02
Flaxseed
8.0best for baking1 tbsp : 1 tbsp
1 tbsp ground flaxseed + 3 tbsp water per egg, rest 5 min
8.0
adjustment for baking
1 tbsp ground golden flax + 3 tbsp water, bloomed 5 minutes, gels through mucilage and sets near 175°F. Binds dense batters (banana bread, brownies) well; in cakes over 8% butter it weighs down crumb by roughly 15% and shortens shelf life to 48 hours before the seed oils read grassy.
03
Bananas
6.0best for baking1/2:1
Half a mashed banana per egg, adds sweetness
6.0
adjustment for baking
Half a mashed ripe banana (about 55g) per egg adds 8g sugar and 1g pectin — enough to bind a muffin crumb but not lift it. Drop leavener by 15% or the extra fructose will caramelize past 340°F and leave a dark bottom crust before the center hits 200°F internal.
show 8 more substitutes
04
Applesauce
6.01/4 cup : 1 cup
1/4 cup applesauce per egg, best in baking
6.0
adjustment for this dish
1/4 cup unsweetened applesauce per egg contributes 60g moisture and 0.5g pectin, binding soft cakes without yolk fat. Pair with 1/4 tsp extra baking powder per egg replaced; otherwise crumb reads gummy because pectin sets near 190°F, 40° above albumin, and traps steam longer than the leavener can push it out.
05
Buttermilk
4.01/4 cup : 1 cup
Adds tangy moisture; 1/4 cup replaces 1 egg in pancakes and cakes, tenderizes crumb
4.0
adjustment for this dish
1/4 cup buttermilk (pH 4.4) per egg tenderizes gluten and reacts with baking soda within 90 seconds of mixing — bake immediately or lift collapses. Adds tangy moisture but zero protein for structure, so cap at one-egg swaps in cakes under 2 cups flour, otherwise crumb slumps below 180°F internal.
06
Greek Yogurt
5.01/4 cup : 1 cup
1/4 cup per egg, adds moisture and binding
5.0
adjustment for this dish
1/4 cup full-fat Greek yogurt per egg delivers 5g protein and 60g moisture, binding at 165°F through casein coagulation. Lactic acid (pH 4.3) needs 1/4 tsp baking soda neutralizer per swap or crumb turns rubbery; best in muffins and pound cakes where browning benefits from extra milk solids Maillard at 310°F.
07
Avocado
4.01/4 cup : 1 cup
Mashed avocado, adds fat and moisture in baking
4.0
adjustment for this dish
1/4 cup mashed ripe avocado per egg adds 12g fat and 60g moisture, softening crumb in brownies and chocolate cakes where the color is forgiven. Chlorophyll turns grey-green by 24 hours so serve same day; cap oven temp at 340°F or the fat oxidizes and reads soapy on the palate.
08
Egg Substitute
10.01:1
Commercial egg replacer; follow box ratio, works for binding and lift in most baking
10.0
adjustment for this dish
Commercial egg replacer (Bob's Red Mill, Ener-G) uses potato starch and tapioca flour to mimic set at 170°F. Follow box ratio — typically 1 tbsp powder + 2 tbsp water per egg — and whisk 30 seconds to aerate. Produces 90% of normal lift in cakes; browning suffers without yolk solids, so extend bake time 2-3 minutes.
09
Baking Powder
1.71/2 tbsp : 3 1/3 tbsp
Use 1/2 tsp baking powder per egg for lift only; won't bind or add moisture, combine with liquid
1.7
10
Baking Soda
1.71/4 tsp : 1 tsp
Use 1/4 tsp baking soda + 1 tbsp vinegar per egg for lift; won't bind, add applesauce for moisture
1.7
11
Tofu
5.01/4 cup : 1 cup
Blend silken tofu smooth, 1/4 cup per egg
5.0