Substitute for Egg: 8 Smart Options
The best substitute for egg is Liquid eggs (pasteurized) at a Use 25% ratio. There are 7 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Liquid eggs (pasteurized)
Use 25%
You can use Liquid eggs (pasteurized) in place of egg when needed. Use 25% of the original amount to start, then adjust if needed. It is especially useful in baking.
What are the other substitutes for egg?
Applesauce
Use 25%
Applesauce works as a substitute for egg in many recipes. Use 25% of the original amount to start, then adjust if needed. It is especially useful in baking and sauces.
Egg Beaters
Use 25%
Egg Beaters works as a substitute for egg in many recipes. Use 25% of the original amount to start, then adjust if needed. It is especially useful in baking.
Egg Whites
Use 200%
You can use Egg Whites in place of egg when needed. Use 200% of the original amount to start, then adjust if needed. It is especially useful in baking and sauces.
Ener-g Egg Replacer
Use 150%
Ener-g Egg Replacer is a workable stand-in for egg. Use 150% of the original amount to start, then adjust if needed. It is especially useful in baking. If you are building the substitute from multiple ingredients, mix it fully before it goes into the recipe.
Flax
Same amount (1:1)
Flax is a workable stand-in for egg. Use the same amount as the original ingredient. If you are building the substitute from multiple ingredients, mix it fully before it goes into the recipe.
Frozen eggs
Use 300%
Frozen eggs is a workable stand-in for egg. Use 300% of the original amount to start, then adjust if needed. Taste near the end and fine-tune if the dish needs a little more punch.
Powdered eggs
Use 250%
You can use Powdered eggs in place of egg when needed. Use 250% of the original amount to start, then adjust if needed. This option is more concentrated than egg, so small adjustments make a noticeable difference. It is especially useful in baking. If you are building the substitute from multiple ingredients, mix it fully before it goes into the recipe.
What should you know before substituting egg?
Liquid eggs (pasteurized) is the easiest starting point because it stays closest to egg in everyday cooking. Use 25% of the original amount to start, then adjust if needed. Focus on whether you need the closest flavor, the right texture, or simply the easiest pantry backup. If you need a plant-based option, Applesauce is a solid alternative.
How do you substitute egg in a recipe?
When a recipe calls for egg and you need an alternative, there are 8 tested substitutes available. Liquid eggs (pasteurized) is the best overall replacement, used at a Use 25% ratio. The right substitute depends on the role egg plays in your recipe: whether it provides flavor, texture, moisture, or structure.
The best substitute for egg depends on what role it plays in your recipe. Our top recommendation is Liquid eggs (pasteurized) (Use 25%), which works well for most recipes.
If you need a different option, Applesauce (Use 25%) is another reliable choice. Applesauce works as a substitute for egg in many recipes. Use 25% of the original amount to start, then adjust if needed. It is especially useful in baking and sauces.
When substituting egg, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What is the best substitute for Egg?
Liquid eggs (pasteurized) is the best place to start for egg. Use 25% of the original amount and then adjust after tasting if the dish needs a little more intensity or balance.
How many substitutes are there for Egg?
This page lists 8 substitutes for egg. The best pick depends on whether you want the closest flavor, similar texture, or simply the easiest pantry backup.
What is a vegan substitute for Egg?
Applesauce is a good vegan option for egg. Start with 25% of the original amount and fine-tune after tasting.
What can I substitute for eggs?
The best egg substitutes depend on the recipe. For baking, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), applesauce, or mashed banana. For binding, try liquid eggs or Egg Beaters at a 1:1 swap.
What can you substitute for eggs in baking?
In baking, use 1/4 cup applesauce, 1/4 cup mashed banana, or a flax egg (1 tbsp ground flax mixed with 3 tbsp water) per egg. Commercial egg replacers like Ener-G also work well for cakes, muffins, and cookies.