First, figure out what the egg is doing
Recipes don't need eggs. They need what eggs do — and in baking that's one of four jobs: binding (holding a cookie together), leavening (lifting a cake), moisture (keeping a muffin from reading as sawdust), or structure (setting a custard or a quiche). Most failed vegan bakes come from swapping in a binder where the recipe wanted lift, or moisture where it wanted structure. Name the job first and the table below does the rest.
One honest rule before the table: a recipe built around three or more eggs — a sponge, an angel food cake, a soufflé — is an egg showcase, not a recipe with eggs in it. For those, either pick a recipe developed vegan from the start or reach for aquafaba and a commercial replacer, and accept that the first attempt is a draft.
| Substitute | Per egg | The job | Best in | Watch out for |
|---|---|---|---|---|
| Ground flaxseed | 1 Tbsp + 3 Tbsp water, rest 5 min | Binding | Cookies, brownies, pancakes, veggie burgers | Nutty flavor; makes a denser crumb |
| Chia seeds | 1 Tbsp + 3 Tbsp water, rest 5 min | Binding | Same as flax; gels slightly firmer | Visible dark specks unless you buy white chia |
| Aquafaba | 3 Tbsp (2 Tbsp per white) | Whip, leaven, emulsify | Meringue, macarons, mousse, mayo, royal icing | Reduce watery liquid a little; overwhipped foam collapses in heat |
| Unsweetened applesauce | 1/4 cup | Moisture | Quick breads, muffins, snack cakes | Adds sweetness; gummy if it replaces more than 2 eggs |
| Mashed ripe banana | 1/4 cup (about half a banana) | Moisture + light binding | Banana bread, pancakes, oat bakes | The flavor absolutely shows up |
| Silken tofu, blended | 1/4 cup | Structure + moisture | Brownies, dense cakes, custards, quiche | Blend completely smooth; heavy in airy cakes |
| Baking soda + vinegar | 1 tsp soda + 1 Tbsp vinegar | Lift | Light cakes and cupcakes | Acts fast — get it in the oven; pairs best with another binder |
| Plant yogurt, unsweetened | 1/4 cup | Moisture + binding | Muffins, quick breads, marinades | Thins some batters; pick a neutral one |
| Commercial replacer | Per the package | All-rounder | Anything egg-light; scrambles (liquid types) | Costs more per egg than any pantry option |
Aquafaba, the one that still feels like a magic trick
The liquid in a can of chickpeas whips like egg whites — stiff peaks, glossy ribbons, the lot. Three tablespoons stand in for a whole egg, two for a white, and it makes real meringue, macarons, chocolate mousse, and a mayo you'd serve to skeptics. It's also free, because you were pouring it down the sink. Use the liquid from unsalted chickpeas, whip longer than you think (5–10 minutes with a mixer), and a pinch of cream of tartar steadies it. It's the same trick that finally made vegan marshmallow fluff possible at home.
The store-bought options, honestly compared
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Powdered replacers (Bob's Red Mill, Ener-G)
Starch-based powders you mix with water. Cheap per egg, shelf-stable for a year, and reliably good at binding and light lift — the workhorse for cookies, muffins, and pancakes.
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Liquid replacers (JUST Egg)
Mung-bean based, built for scrambles and omelets first — the one that behaves like beaten egg in a pan. Works in baking too, roughly 3 Tbsp per egg.