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 to 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.