Baking egg free — whether on a temporary basis while egg prices soar (and are in short supply) or for the long-term — can be a challenge. Eggs are in so many baking recipes that it’s easy to get overwhelmed if you’re trying to do without.

But don’t despair! We’ve got plenty of recipes and tips to help you bake without eggs. Read on.

Swap in substitutes for the eggs in your favorite recipes

There are plenty of available egg substitutes out there. But first, it’s necessary to acknowledge that nothing can exactly replicate eggs’ function in baking. Because eggs do a lot. Their specific role varies depending on what you’re making, but in general, eggs provide structure, emulsify, bind, and leaven. They’re key to texture, as well as appearance and flavor. So while many alternate ingredients can mimic these properties, nothing will be able to fully capture all of the wonderful work that eggs do in baking. But that doesn’t mean the below substitutions don’t come close.

Open can of white beans, showing aquafaba Rossi Anastopoulo
Aquafaba is the liquid leftover from draining a can of chickpeas.

Our go-to egg substitute: Aquafaba

We tested a bunch of different egg substitutes, and this was our favorite of them all. If you’re not familiar, aquafaba is the viscous liquid left over when you drain a can of chickpeas. It can magically whip to stiff peaks like egg whites, and it can also be mixed directly into batters and doughs like a whole egg. We recommend using aquafaba from canned chickpeas, rather than chickpeas you make yourself from scratch, as the homemade version of aquafaba can be much less reliable.

You can mix liquid aquafaba into a recipe that calls for a whole egg or a liquid egg white. When it comes to substituting in recipes, 2 tablespoons (28g) of aquafaba is equivalent to about 1 egg white; 1/4 cup (57g) aquafaba is equivalent to about 1 whole egg.

When whipped to stiff peaks, aquafaba is good for making meringues or swiss buttercream. However, it’s too delicate for baked goods that rely on whipped eggs or egg whites for structure: cakes like angel food cake or chiffon cake, or cookies including macarons — we don’t recommend using it in these types of recipes.

For more information about aquafaba and how to use it, see this blog post: A guide to aquafaba.

Egg substitution options on a counter Rossi Anastopoulo
There are many options for egg substitutes in baking.

Other egg substitutes that work

In our trials, we tested many other egg substitutes, from mashed banana, pumpkin purée, and applesauce to “eggs” made with flax and chia seeds. We tried using puréed tofu, Greek yogurt, and commercial egg replacers. We also experimented with starches like cornstarch and arrowroot, as well as seltzer. Happily, all will work in a pinch. For exact instructions on how to substitute, when such substitutions will and won’t work, and the pros and cons of each, see our prior post: No eggs? Here’s your guide for substituting.

Based on prior testing success, here are some substitutions you can try for egg-free versions of classic recipes:

Gluten-Free Biscuits Photography and food styling by Liz Neily
Eggs play an important role in gluten-free baking, so it’s best to choose recipes that simply don’t call for them rather than substituting, like these Gluten-Free Biscuits.

Gluten-free baking without eggs

Skipping eggs in gluten-free baking can often be a challenge, as eggs usually play a major structure-building role in gluten-free recipes. In general, we recommend baking gluten-free recipes that don't include eggs to begin with, instead of trying to replace them. Examples include:

That said, we have had some success with using a flax egg substitute in some gluten-free recipes. In particular, our Gluten-Free Sandwich Bread recipe includes this tip at the bottom of the page for making this recipe egg-free with a flax egg: To replace the 3 eggs called for, use 1/4 cup plus 2 tablespoons (1 1/2 ounces) flax meal (the more finely ground the better), blended with 1/2 cup plus 1 tablespoon water. Let the mixture sit for 10 minutes to thicken before beating into the butter in the bowl.

Super-Soft Vegan Cinnamon Rolls Photography and food styling by Liz Neily
Super-Soft Vegan Cinnamon Rolls are an egg-free version of our popular 2021 Recipe of the Year, Perfectly Pillowy Cinnamon Rolls. 

Opt for egg-free recipes

Of course, the easiest way to bake without eggs: Use recipes that don’t call for them.

One of the main baking categories that leans egg free is bread. With the exception of enriched breads like brioche, most bread recipes don’t call for eggs. (And if you’ve got your heart set on brioche, we have a savory vegan brioche recipe, which uses aquafaba in place of the eggs.) Even cinnamon rolls can be made without eggs, as in the case of our Super-Soft Vegan Cinnamon Rolls.

Bread-adjacent recipes like biscuits and scones fall in this category too: classic styles like Buttermilk Biscuits, Easy Drop Biscuits, and Cream Tea Scones all skip the eggs.

Of course, we can’t live on bread alone. Pie is another good egg-free category, as most recipes for fruit pies don’t call for eggs. They do, however, usually need an egg wash. But we’ve got you covered. Our Test Kitchen has done tons of testing and determined their favorite eggless wash: soy milk. (For extra browning, add a splash of maple syrup to the milk before brushing on your pie.) And if you want an egg-free custard or cream pie — styles that typically rely on eggs in their filling — try our Vegan Pecan Pie, No-Bake Vegan Chocolate Pie, and Vegan Pumpkin Pie.

Vegan Pumpkin Pie Photography and food styling by Liz Neily
Vegan Pumpkin Pie loses the eggs, not the flavor.

As you branch out to other baking styles, finding eggless recipes can become tricky. Here are some egg-free versions of common recipes to get started:

If you're vegan (or baking for someone who is!) see our collection of vegan desserts, which not only skip the eggs but also the dairy.

Cover photo by Rick Holbrook; food styling by Kaitlin Wayne.

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Vegan Salted Chocolate Chip Cookies
Vegan Salted Chocolate Chip Cookies
4.7 out of 5 stars 45 Reviews
12 hrs 27 mins
20 cookies
Rossi crimping pie crust
The Author

About Rossi Anastopoulo

Rossi Anastopoulo grew up in Charleston, South Carolina, which is how she fell in love with biscuits. She didn’t have any bakers in her household (with the exception of her grandmother’s perfect koulourakia), so she learned at a young age that the best way to satisfy her sweet tooth was to make dess...
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