If you’re out of eggs, here are the exact substitutions that work — measured properly for baking success.
Quick Answer (For 1 Egg)
• 1/4 cup unsweetened applesauce
• 1 tablespoon ground flaxseed + 3 tablespoons water (let sit 5 minutes)
• 1/4 cup mashed banana
• 1/4 cup plain yogurt
• 1/4 cup buttermilk
Best overall substitute: Flax egg for structure. Applesauce for moisture.
Best Substitutes by Recipe Type
For Cakes
Applesauce or yogurt works best.
For Cookies
Flax egg or mashed banana.
For Brownies
Yogurt or applesauce.
For Pancakes
Buttermilk or yogurt.
What Eggs Actually Do in Baking
Eggs provide:
• Structure
• Moisture
• Binding
• Leavening
Choose your substitute based on what your recipe needs most.
When NOT to Substitute Eggs
Avoid substitutes in:
• Angel food cake
• Meringues
• Soufflés
These require real egg structure.