Substitutions

Substitute for Egg (whole, large)

6 tested substitutions — with the ratio and the caveat that decides whether it works.

Ratio	Egg (whole, large)	Works in
×1	applesauce (50 g per egg) Binds and moistens — good for cakes/muffins; no leavening help. Kitchen-tested	baking
×1	mashed banana (50 g per egg) Banana flavor shows — best in spiced/chocolate bakes. Reference ratio	baking
×1	flax egg (1 tbsp ground flaxseed + 3 tbsp water, rest 5 min) Great binder; slight nutty flavor — not for meringues. Kitchen-tested	baking
×1	chia egg (1 tbsp chia + 3 tbsp water, rest 10 min) Same gelling trick; visible dark specks. Reference ratio	baking
×1.2	Plain yogurt 60 g yogurt per egg — moist crumb, works in muffins/cakes. Reference ratio	baking
×1	aquafaba (3 tbsp chickpea brine per egg) Whips like egg white — only swap for meringues/mousses. Kitchen-tested	baking

Baking is less forgiving than cooking — stick to substitutions marked « baking » and respect the ratio.

Frequently asked questions

What is the best substitute for Egg (whole, large)?

It depends on the recipe — the table above shows which substitutes work in baking vs cooking.

Can I substitute Egg (whole, large) in baking?

Baking is less forgiving than cooking — stick to substitutions marked « baking » and respect the ratio.