Eggs substitute
1 large egg = 1 tablespoon ground flaxseed + 3 tablespoons water
Substitutes for 1 large egg
Option 1
1 tablespoon ground flaxseed + 3 tablespoons water
Stir and leave for 5 minutes until gloopy. Binds well in cookies, muffins, pancakes and brownies.
Option 2
1/4 cup unsweetened applesauce
Adds moisture. Good for muffins, quick breads and dense cakes. Can make the crumb a little heavy.
Option 3
1/4 cup mashed ripe banana
Binds and adds sweetness and a banana taste. Good in pancakes and quick breads.
Option 4
3 tablespoons aquafaba (the liquid from a can of chickpeas)
Closest to egg white. Whips for meringues and light cakes.
Option 5
1/4 cup plain yogurt
Adds moisture and some lift. Good in cakes and cupcakes.
Amounts are for a US recipe. Need to convert them? See cups to grams.
Questions
What can I use instead of eggs?
For 1 large egg, you can use 1 tablespoon ground flaxseed + 3 tablespoons water; or 1/4 cup unsweetened applesauce; or 1/4 cup mashed ripe banana; or 3 tablespoons aquafaba (the liquid from a can of chickpeas); or 1/4 cup plain yogurt.
What is the best substitute for eggs?
For most recipes, use 1 tablespoon ground flaxseed + 3 tablespoons water. Stir and leave for 5 minutes until gloopy. Binds well in cookies, muffins, pancakes and brownies.
Anything to watch for when swapping eggs?
These suit recipes that use one or two eggs. When eggs are the main ingredient, as in custard, quiche or angel food cake, no swap works well.