Feb 19, 2025

Out of Eggs? 5 Easy Egg Substitutes

Ingenious Egg-Free Baking Solutions

Ran out of eggs right when you’re about to start baking? Don’t worry—you don’t need to abandon your recipe. There are several simple, at-home substitutes you can use, many of which are probably already in your pantry or fridge. With a bit of creativity and these trusted alternatives, your baking can go off without a hitch.

Eggs play a vital role in baking—they bind ingredients together, provide moisture, act as leavening agents, and even add flavor and fat. Before you choose a substitute, consider the role eggs play in the specific recipe you’re working with.

Here are 5 egg substitutes you can try at home, along with advice on when to use them for the best results!

1. Flaxseed Egg

Flaxseeds aren’t just for smoothies—they’re a versatile baking substitute. Perfect for recipes like pancakes, cookies, muffins, or cakes, flaxseed eggs can bind your ingredients together while adding a slight nutty flavor.

To create a flaxseed egg for your recipe:

Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water.
Stir well to combine and allow it to sit for 10 minutes until it thickens into a gel-like consistency.

Once thick and gooey, your flaxseed egg is ready to use. Just make sure to mix the flaxseed thoroughly so water doesn’t settle at the bottom.

2. Chia Seed Egg

Chia seeds work their magic just like flaxseed, creating a handy at-home substitute for eggs.

Here’s how to prepare a chia egg:

Combine 1 tablespoon of chia seeds with 3 tablespoons of water.
Stir well and leave the mixture to rest for 10 minutes.

Once it thickens into a gel, your chia egg is good to go. Ideal for cookies, muffins, and quick breads, chia seeds bring a slightly crunchy texture and mild flavor to the mix.

3. Bananas

Got some overripe bananas sitting on your counter? Perfect—they’re an excellent substitute for eggs and add natural sweetness along with moisture to your recipe.

To use bananas:

Substitute 1 medium mashed banana for 1 egg.

Bananas work best in dense recipes like muffins, quick breads, or brownies. Keep in mind, they’ll add a hint of banana flavor, especially if you use more than one.

4. Applesauce

Unsweetened applesauce is another pantry staple that can take the place of eggs in many baked goods. It adds moisture and lends a soft texture to your treats.

To use applesauce:

Replace 1 egg with ¼ cup of unsweetened applesauce.

Applesauce is perfect for recipes like cakes, muffins, or even pancakes. Need a leavening boost? Add a pinch of baking powder to your mix.

5. Aquafaba

If you have a can of chickpeas in your pantry, then you already have aquafaba—the liquid gold known as chickpea brine. This substitute works wonders for everything from cakes to meringues.

For a whole egg substitute:

Use 3 tablespoons of aquafaba.
Lightly whisk it for 45–60 seconds to aerate before adding it to your recipe.

For whipped egg whites or meringues:

Whip aquafaba with an electric or stand mixer on medium-high for 6–10 minutes until you achieve medium-firm peaks.

Aquafaba is ideal for recipes requiring structure and fluff, like mousses, frosting, or macarons.

Experiment and Have Fun

These 5 substitutes are handy tools to keep in your baking arsenal whenever you’re out of eggs. Each one brings its unique benefits to the table, and once you recognize what your recipe requires (binding, moisture, or leavening), you can mix and match them like a pro. Experimenting will help you find the perfect substitute for each dish—and who knows, you may just discover a new favorite!

Find more helpful tips like this at Dilettoso.com