Out of eggs? The best substitute depends on what you’re making. Use the guide below to choose the right replacement.

For Baking

What to use for 1 egg:

Applesauce – 1/4 cup Best for: Muffins, quick breads, and simple moist cakes.

Mashed Banana – 1/4 cup Best for: Muffins, pancakes, and quick breads.

Plain Greek Yogurt – 1/4 cup Best for: Muffins, quick breads, and simple moist cakes.

Ground Flax Seed – 1 tablespoon + 3 tablespoons of water. Mix together and let stand for 5-10 minutes until thickened. Best for: Cookies, brownies, muffins, and quick breads.

Liquid from Canned Chickpeas (also called aquafaba) 1/4 cup Best for: Brownies, muffins, and some cakes.

Important note: these aren’t universal replacements. They work best when replacing one egg in a recipe. Egg heavy recipes and delicate cakes may need a different approach.

For Meatloaf, Meatballs, and Other Binding Uses

What to use for 1 egg:

Ground Flax Seed – 1 tablespoon + 3 tablespoons of water. Mix together and let stand for 5-10 minutes until thickened. Best for: Meatloaf, and meatballs.

Breadcrumbs + Milk – 1/4 cup breadcrumbs + 2 tablespoons milk. Mix together until the breadcrumbs soften. Best for: Meatloaf, and meatballs.

Important Note: Breadcrumbs and milk help hold moisture in ground meat mixtures, but they don’t behave exactly like eggs. Results may vary depending on the recipe.

For Scrambled Eggs, Omelets, and Egg-Based Dishes

The baking and binding substitutes above won’t work when eggs are the main part of the dish, such as scrambled eggs or omelets.