Best Egg Substitutes
What Can I Use Instead of Egg in a Recipe?
Use 25% of the called-for amount (so if the recipe calls for 1 cup Egg, use 0.25 cup Liquid eggs (pasteurized)). Use 1/4 cup per whole egg. Already homogenized, ideal for scrambles and baking.
Looking for the best Egg substitute? You're in the right place. We've rounded up 8 reliable Egg replacements that work in cooking and baking — ranked and explained so you can pick the right one for your recipe. Great for when you want to save money at the store or keep things plant-based. The top pick is Liquid eggs (pasteurized) — it's the closest match for most recipes. Use 25% of the amount. Use 1/4 cup per whole egg. Already homogenized, ideal for scrambles and baking.
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Get ratios for Egg →All Egg Substitutes (8 options)
Use 1/4 cup per whole egg. Already homogenized, ideal for scrambles and baking.
Use 1/4 cup applesauce per egg. Best for baking (cakes, muffins); results are moister but less structurally robust.
Use 1/4 cup per whole egg. Works for baking and scrambling but may alter texture slightly.
Use 2 egg whites per whole egg for binding and moisture. Best for low-cholesterol baking; may need adjustment in custards or rich sauces.
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 3 tbsp frozen (thawed) per whole egg. Texture remains largely unchanged.
Mix 2.5 tbsp powder with 2.5 tbsp water per egg. Works well for baking but slightly different texture in custards.
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Tips for Substituting Egg
For most recipes, Liquid eggs (pasteurized) is the best starting point. Use 1/4 cup per whole egg. Already homogenized, ideal for scrambles and baking. Going plant-based? Ener-g Egg Replacer, Flax are both vegan-friendly options that work well in most recipes. Watching your grocery budget? Powdered eggs is the most wallet-friendly swap and does a solid job in most uses. If you need a gluten-free alternative, Ener-g Egg Replacer fits the bill without the gluten.
Common Questions About Egg Substitutes
The best substitute for Egg is Liquid eggs (pasteurized). Use about 25% of the amount called for. Use 1/4 cup per whole egg. Already homogenized, ideal for scrambles and baking.
Liquid eggs (pasteurized) is the closest substitute for Egg — use it at a 0.25:1 ratio for most baking and cooking applications. Already homogenized, ideal for scrambles and baking.
Liquid eggs (pasteurized) is the closest substitute for Egg — use it at a 0.25:1 ratio for most baking and cooking applications. Already homogenized, ideal for scrambles and baking.
Liquid eggs (pasteurized) is the closest substitute for Egg — use it at a 0.25:1 ratio for most baking and cooking applications. Already homogenized, ideal for scrambles and baking.
Liquid eggs (pasteurized) is the closest substitute for Egg — use it at a 0.25:1 ratio for most baking and cooking applications. Already homogenized, ideal for scrambles and baking.
This guide lists 8 Egg alternatives. The best one depends on your recipe, dietary needs, and what you have on hand — check the substitution cards above for details on each.
Ener-g Egg Replacer is a great plant-based alternative to Egg. Mix 1.5 tbsp replacer with 3 tbsp water per egg. Works best in baking; results may be slightly denser.
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