Substitute for eggs in baking

4 substitutions, each re-checked before publication. Quantities below scale live to your amount.

My recipe needs large of eggs in baking → every ratio below adjusts

Yogurt

1 tbsp plain yogurt

cakesmuffinspancakesnot for whippingnot for crispy cookiescontains dairy

Provides tenderness and a slight tang, similar to buttermilk.

Flax Egg

1 tbsp ground flaxseed + 3 tbsp water

cookiesmuffinsbreadsnot for whippingnot for light cakescontains egg

Creates a gel that binds ingredients well, adds a nutty flavor.

Silken Tofu

1 oz silken tofu

cakesmuffinsbrowniesnot for whippingnot for crispy cookiescontains soy

Blended until smooth, adds density and moisture without strong flavor.

Mayonnaise

1 tbsp mayonnaise

cakesbrowniesmuffinsnot for whippingnot for delicate cookiescontains egg

Contains egg and oil, providing richness and moisture effectively.

Drill down

For banana bread2 that work For brownies1 that work For cake2 that work For cheesecake2 that work For cookies2 that work For meatloaf1 that work For muffins2 that work For pancakes2 that work

Have some left over? Can you freeze eggs? on freezeornot.com

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