15 Best Substitutes for Eggs (Vegan + Allergy-Friendly)
Out of eggs, going vegan, or cooking around an allergy? Here is every egg substitute SubSwap recommends — with ratios for baking, binding, and leavening. This guide covers 5 ingredients and 22 substitutions, pulled live from SubSwap's database.
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Open calculator →Substitutes for Egg
Use 1/4 cup per whole egg. Works for baking and scrambling but may alter texture slightly.
Mix 1.5 tbsp replacer with 3 tbsp water per egg. Works best in baking; results may be slightly denser.
Mix 1 tbsp ground flax with 3 tbsp water per egg. Works best in baked goods; creates slightly denser crumb.
Use 2 egg whites per whole egg for binding and moisture. Best for low-cholesterol baking; may need adjustment in custards or rich sauces.
Use 1/4 cup applesauce per egg. Best for baking (cakes, muffins); results are moister but less structurally robust.
Mix 2.5 tbsp powder with 2.5 tbsp water per egg. Works well for baking but slightly different texture in custards.
Use 1/4 cup per whole egg. Already homogenized, ideal for scrambles and baking.
Use 3 tbsp frozen (thawed) per whole egg. Texture remains largely unchanged.
Substitutes for Egg Substitute
Use 1 large egg per serving of commercial egg substitute. Baking results may differ slightly in texture.
Direct replacement; formulations are similar across brands with added starches and binders.
Reconstitute 3 tbsp powder with 2.5 tbsp water per egg equivalent. Best for baking.
Use 1/4 cup per egg substitute. Works best in baking and binding rather than scrambles.
Substitutes for Egg White
Use 2 tbsp egg beaters per egg white. Check product label as formulations vary.
Use 2 tbsp pasteurized liquid per white. Safe for raw consumption but less whipping advantage.
Mix 1 tbsp powder with 1 tbsp water per white. Whips to stiff peaks like fresh.
Use 1.5 tbsp per egg white in meringues and frostings. Contains stabilizers and sugar; omit added sugar from recipe.
Substitutes for Egg Yolks
Direct substitute by volume; pasteurized so safe for raw applications.
Reconstitute with water (approximately 2 tbsp powder per 1 cup yolks). Longer shelf life but may need whisking to dissolve smoothly.
Thaw before use. Slightly different texture for custards and mayonnaise but works for baking.
Substitutes for Whole Egg
Use 2 egg whites per 1 whole egg for binding and leavening. Baked goods may be slightly drier and less rich; adjust liquid if needed.
Egg Beaters are a liquid egg substitute; use 1/4 cup per whole egg. Best for scrambling and baking; not ideal for dishes requiring whole egg structure like custards.
Mix 2.5 tbsp powder with 2.5 tbsp water per egg; reconstitutes similarly but with slight flavor difference.
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