Substitute for Egg (whole)

Provides structure, binding, moisture, and leavening in baked goods.

• Eggs & Binders
• 6 options
• Also called whole egg, egg

1. 1

   Flax egg1 tbsp ground flax + 3 tbsp water = 1 egg

   Best

   Let sit 5 minutes until gelled. Adds slight nuttiness.

   muffins, pancakes, quick breads meringues, souffles, angel food
2. 2

   Chia egg1 tbsp chia + 3 tbsp water = 1 egg

   Let sit 10 minutes. Slightly gritty; great binder.

   muffins, cookies clear batters
3. 3

   Unsweetened applesauce1/4 cup = 1 egg

   Adds moisture and slight sweetness; denser crumb.

   cakes, muffins, brownies yeast doughs
4. 4

   Mashed banana1/4 cup = 1 egg

   Adds banana flavor and sweetness.

   quick breads, pancakes vanilla or citrus cakes
5. 5

   Silken tofu, blended1/4 cup = 1 egg

   Neutral flavor; adds density. Best for rich baked goods.

   brownies, cheesecake light cakes
6. 6

   Commercial egg replacerPer package (usually 1.5 tsp + 3 tbsp water)

   Most reliable 1:1 for baking; works in most recipes.

   baking

Keep in mind. No egg-free swap will whip to a meringue — only egg whites or aquafaba work there.

Recipes that use egg (whole)

Bacon & Egg Cups

12 min 370°F 200 cal

Everything Bagel Egg Bites

14 min 350°F 200 cal

Crispy Air Fryer Egg Rolls

12 min 400°F 190 cal

Other eggs & binders swaps

Egg WhiteEgg Yolk

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