Substitutes for egg
Egg Substitutes
Eggs do at least three different things in cooking: bind, leaven, and add moisture. The right substitute depends entirely on which job the egg was doing — there isn't one universal replacement.
Quick reference
| Substitute | Ratio |
|---|---|
| Flax Egg | 1:1 |
| Applesauce | 1:1 |
| Mashed Banana | 1:1 |
When the substitute matters
- · Binding (meatballs, veggie burgers) — flax egg or chia egg works best
- · Moisture in baked goods — applesauce or mashed banana keep cakes tender
- · Leavening (cakes, soufflés) — aquafaba can whip to soft peaks like egg whites
- · Eggwash for browning — milk + maple syrup gives a similar finish
The substitutes, in detail
Flax Egg
Ratio: 1:1 — use the same amount
Ground flaxseed mixed with water forms a gel that binds baked goods.
What you need
- · 1 tbsp Ground Flaxseed
- · 3 tbsp Water
How to make it
- 1 Mix flaxseed meal and warm water. Let sit for 5 minutes to thicken. 5 min
Applesauce
Ratio: 1:1 — use the same amount
Adds moisture and binding. Best for cakes, muffins, and quick breads.
What you need
- · 0.25 cup Unsweetened Applesauce
Mashed Banana
Ratio: 1:1 — use the same amount
Great binder, adds sweetness and banana flavor.
What you need
- · 0.5 whole Ripe Banana (Mashed)
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