One of the biggest challenges one faces while substituting eggs is know why they are there in the first place. It sure was for me. Yes, I compiled a bunch of Tips to Successful Egg substitution and also a big chart on various Egg Substitutes.
You might also find these helpful: 1. Common Egg Substitutes in Cooking and Baking 2. Tips to Successful Egg Substitution
Purpose of an Egg in Cooking and Baking But how to find out what ingredient goes where and when? Here’s how:
  1. For moisture and/or richness
  2. If you notice that there is little other liquid, then egg is used for additional moisture. In some cases, it would also be for adding richness along with providing moisture.
  3. For leavening
  4. If there are no other leavening agents in the recipe (Example:. Baking Powder or Baking Soda) but you find that it has acidic ingredients in it (Example: Buttermilk, vinegar, citrus juice like lemon/orange), then Egg in this particular recipe is used as an leavening agent.
  5. As a Binder
  6. There is enough liquid and also leavening (if its needed/necessary depending upon the recipe) agent but no “glue” (Example: Flour, Breadcrumbs, Nuts etc) then Egg is being used as a binder. Also keep in mind that some recipes tend to use flour and breadcrumbs along with eggs to provide the food like burgers, patties more texture. In such cases, you will find that eggs would be used to give it more moisture along with its binding properties. In that case you can use a another substitute for egg but add in more liquid to provide moisture – if needed.

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By Melva Ward on Sep 3, 2016

Hi, I am trying egg substitutes, first off I used applesauce in place of 5 eggs, used the required amount(got from internet) the cake was too moist. Second try I used aquafaba and again too moist. The recipe does call for 1/2 cup water so should I try leaving that out. I think my substitutes are giving me more liquid than the eggs, could that be the problem, I even put 1/2 cup too much flour in this last one but still its not as it probably should be. Thanks for the info I have got from your site.

By james on Feb 17, 2016

this helped a lot but more information would be nice

By Sandi on Feb 15, 2016

What would the purpose of egg be in a pancake recipe which has milk 3/4 cup, vinegar, flour 1 cup, baking powder and baking soda? So basically it has all the ingredients for moisture, leavening, and binding, and enough of it too to do their various jobs, and yet it also has an egg included in the recipe.

By Taylor on Jan 15, 2016

could you please tell me what in eggs is needed in baking? i was trying to do a science experiment with substituting something in baking cookies and seeing how it effects its outcome. P.s. it would also be great if u can give me advice on what is something that: has lots of substitutes-- has some result of the substitution -- and u can explain to me the effects on baking. thanx to u:)

By jade richards on Jan 15, 2016

not helpful at all :-(:-(

By Helen on Dec 19, 2015

I am a Vegan and having a hard time baking bread, (like Whole wheat banana nut bread), or any cookies. I use Agave for sugar, egg replacer for eggs. It,s ok but not good. I made chocolate chip cookies and they were terrible, all that love and time at Christmas, I threw them out. So please help.

By Polly Hopson on Nov 20, 2015

What do you suggest I substitute for the eggs in a traditional pecan pie?

By Imogen Grrod on Nov 15, 2015

Hi is there anything else eggs can be used for coz i need to know this for homework at school

By Jham on Nov 6, 2015

Hi, what do you use as substitute for eggs when making doughnuts? Thanks!

By riya on Oct 25, 2015

hi, what should i use to replace egg whites in muffins. plz reply soon in this given mail id. awaiting for your response

By Al on Sep 20, 2015

Sandra, to have a brownie like texture, not as cake-like you would exclude an egg, not add one.

By Sandra D on Sep 18, 2015

My daughter is making birthday cakes and they call for three eggs. She wants to make the cake more "dense" like a brownie mix. Her question is will adding an additional egg have that effect? If not, what else can she do to the recipe to make the cake more dense or thick when baked? Thank you.

By brenda on Sep 14, 2015

just wondering if it is necessary to put one egg yolk in coconut cream pie if so what is an acceptable substitute, Thank you in advance.

By Robyn Zang on Jun 24, 2015

Thank you so much. I was short an egg in a cake recipe and found several options here. Learning the role that the egg was in this recipe it was easy. Thanks so much, Robyn Prima and Pat L.

By Shweta on Jun 15, 2015

Michelle thanks. Will def try ur combination of chia and water.

By courtney on Jun 9, 2015

still don't understand to be honest!!!! :oops: :evil: 8)

By cooking monster on May 7, 2015

thank you :-P 8)

By Zucchini Pancakes Challenge #2 (F) | UMN Cooks Healthy Food on Mar 1, 2015

[…] It was easier to find a substitute for the eggs since I’ve been baking eggless cakes and brownies for a while now. I mixed 3 Tbsp of warm water and 1 Tbsp of Flaxseed Meal to substitute for one egg—something that I’ve used quite often in my baking. In this recipe I think the egg was meant as a source of moisture in the recipe and possibly as a leavening agent. I feel like the egg substitute worked out well since the final pancakes didn’t come out dry. Based on how well the egg substitute worked, I believe that it would be a good way for those who have egg allergies or dietary restrictions to still eat their favorite foods. ( […]

By Cooking | tribal muse on Jan 29, 2015

[…] […]

By Michelle Burns on Nov 21, 2014

Thanks so much for posting this clever system! I used to intuit the right egg substitute based on my previous experience, but seeing your method really helped me to clarify my process in my own mind and for my readers. :-D

By How to Choose Egg Substitutes for a Recipe - Rivels and GritsRivels and Grits on Nov 20, 2014

[...] serving in your recipe? Go through the following 5 steps in order. A few of these steps are from Chef In You’s great post on figuring out the purpose of eggs, which helped me to be systematic instead of just relying on intuition when choosing egg [...]

By baking ingredients functions and alternatives | sage forest on Nov 17, 2014

[...] [...]

By annupamaa on Aug 17, 2014

what doi substitue eggs with in a dark and moist chocolate brownie recipe? :-| thanks!

By Michelle on Jul 10, 2014

My son had many allergies from the time he was an infant, among them eggs, milk, nuts, beef, seafood, etc.. I experimented with many substitutions, and after 10 years I just discovered a new one! I've used flax meal and water for eggs in many recipes, but just learned about CHIA. Mix chia seeds in the same ratio as flax- 1 tbsp chia seeds to three tbsp water. I used coconut water just as a matter of preference, but water is fine. You don't even need to grind the chia seeds, although you certainly can; just use them whole. They are quite solvable and in about 10 minutes you'll have a gelatinous substance. Chia seeds are a fabulous thickener and the nutritional properties will blow your mind. I let mine sit a little more than 5 minutes, so there was just a little snap left- like the little fish eggs in sushi is the best way to describe- it's not like you have to gnaw away at it. The brownies were the best I ever made! They were so moist, but still perfectly formed, and in the edges where a stray seed was baked in, there was the slightest nutty quality. My son is severely allergic to all nuts, so they're banned completely from our diet, and studies have shown chia to be ALMOST non allergenic. Truly remarkable. Chia is also a very effective thickener- gravy, soup, pudding, snack "gels" (maybe even Jell-O shots?!?) Bonus- chia is shown to impede the absorption of carbs leading to balanced blood sugar and weight loss. More to the point here- amazing egg /corn starch substitute. Check it out and give it a try!

By nightnurse on May 26, 2014

@Andreq it's flaxseed

By Megha Tank on Mar 31, 2014

Hi, In the last section of how to find egg is used as what, you ve written ex. in brackets. Is that Excluding or Example?

Its example. Have made the changes. --DK

By Charu Gohel on Feb 5, 2014

I don't use eggs for religious reasons. I do vegan baking. I have successfully made quick breads, muffins made without eggs. I haven't had success making chocolate chip cookies. I have tried making it from scratch but that has lot of soda bi carbonate taste. I have used a mix of pancake mix and flour they either become too soft or too crispy. I have researched a lot. I want to know how much water to substitute for 2 eggs. Thank You Charu

By kimberly on Jan 13, 2014


By var on Oct 29, 2013

:) very very informative!!!

By Andreq on Sep 3, 2013

Try using ground falxseed instead of eggs...look it up online.

By Shruti on Jul 13, 2013

How do I substitute eggs in a flourless chocolate cake? It seems to be doing all three as mentioned above.

By janet devlin on Jun 15, 2013

Thanks, helped a lot for my report. :)

By lynneta on Jun 1, 2013

trying to make a loaf of bread from brown rice flour.. i am vegan.. what do you suggest to replace the egg for a savory loaf of bread.. dont want it to taste like banana. so dont want to use banana. do you have a favorite recipe.. any suggestions,

By Joyce on Feb 28, 2013

I have been allergic to eggs for 30 years, yet I do a lot of cooking and baking for other people. When asked about my recipes, I tell people that if a baking recipe calls for one egg, it probably means you can make the recipe without it, hence quick breads and muffins, some cookies. If it calls for 2 or more, they are needed for binding. That usually works for me.

By justin corry on Dec 18, 2012

i think that was great information i am in middle school and this was for my science project and i think that wil really help me out and give me enought info to get a passing grade like i always wanted to in scince cause right now im not doing so well but anyway thats it really helped........-justin corry