Egg Substitute
For 1 egg, use 1 tbsp ground flaxseed + 3 tbsp water. Let it sit about 5 minutes to gel. UW Extension rates it best for breads, cookies and pancakes. Below: the swap scaled to the amounts recipes use, plus every other option.
For 1 egg
1 tbsp ground flaxseed + 3 tbsp water
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Let it sit about 5 minutes to gel. UW Extension rates it best for breads, cookies and pancakes.
Data & method: Flax egg: from Bob’s Red Mill, “Flaxseed Meal Egg Replacer”; Unsweetened applesauce: from University of Wisconsin–Madison Extension, “Egg Substitutes for Baking”. An automated test pins each ratio to its source. How we calculate →
Every option
Best swap Flax egg
1 tbsp ground flaxseed + 3 tbsp water
Let it sit about 5 minutes to gel. UW Extension rates it best for breads, cookies and pancakes.
Also works Unsweetened applesauce
¼ cup unsweetened applesauce
Adds moisture rather than structure — best for cakes, muffins and quick breads.
Source: University of Wisconsin–Madison Extension, “Egg Substitutes for Baking”
Scaled to what your recipe calls for
Flax egg, computed for the amounts recipes actually use:
| Recipe needs | Use instead |
|---|---|
| 1 egg | 1 tbsp ground flaxseed + 3 tbsp water |
| 2 eggs | 2 tbsp ground flaxseed + 6 tbsp water |
| 3 eggs | 3 tbsp ground flaxseed + 9 tbsp water |
| 4 eggs | 4 tbsp ground flaxseed + 12 tbsp water |
Need a different amount — or a different ingredient?
The calculator scales every option to your exact amount, for all 17 staples we cover.
Best swap Flax egg
1 tbsp ground flaxseed + 3 tbsp water
Let it sit about 5 minutes to gel. UW Extension rates it best for breads, cookies and pancakes.
Also works Unsweetened applesauce
¼ cup unsweetened applesauce
Adds moisture rather than structure — best for cakes, muffins and quick breads.
Source: University of Wisconsin–Madison Extension, “Egg Substitutes for Baking”
Other swaps bakers look for
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- Brown Sugar substitute
- Powdered Sugar substitute
- Sour Cream substitute
- Heavy Cream substitute for baking
- Whole Milk substitute
- Cream of Tartar substitute for leavening
- Cornstarch substitute for thickening
- Honey substitute
- Vegetable Oil substitute for baking
- Unsalted Butter substitute
- Bread Flour substitute
- Vanilla Extract substitute
Frequently Asked Questions
What can I use instead of egg?
The best swap for 1 egg is 1 tbsp ground flaxseed + 3 tbsp water — let it sit about 5 minutes to gel. UW Extension rates it best for breads, cookies and pancakes. Source: Bob’s Red Mill, “Flaxseed Meal Egg Replacer”. 1 more option below.
Which egg substitute works best?
Flax egg is listed first. Unsweetened applesauce also works (adds moisture rather than structure — best for cakes, muffins and quick breads).
How much substitute do I use for a different amount of egg?
Scale the parts linearly. The table on this page covers the common amounts, and the calculator scales every option to exactly what your recipe calls for — never a vague "adjust to taste".