Whether you’re baking a batch of muffins, whipping up pancakes or chicken cutlets, eggs are often a key ingredient. But if you (or your kids) have an egg allergy—or you’ve simply run out of eggs—you can still get great results with a few simple swaps. Below are my favorite egg replacements for baking and cooking.

1. Flax Egg (my go-to!)

This is my number-one recommendation for anyone with allergies or following a plant-based diet.

• How to make it: Mix 1 tablespoon ground flaxseed + 3 tablespoons water. Stir and let sit for 5 minutes until it gels.
• Best for: Pancakes, muffins, quick breads, cookies, veggie burgers, meatballs, or chicken cutlets as a binder.

2. Chia Egg

Similar to flax, chia seeds create a gel-like texture when mixed with water.

• How to make it: Mix 1 tablespoon chia seeds + 3 tablespoons water. Let sit for 5–10 minutes until thick.
• Best for: Baked goods that need structure, like brownies or cakes, or savory fritters or veggie patties.

3. Applesauce

Unsweetened applesauce works as a binder and adds natural moisture.

• How to use it: Replace 1 egg with ¼ cup applesauce.
• Best for: Cakes, muffins, quick breads (note: works best for baking rather than savory dishes).

4. Mashed Banana

This swap adds sweetness and a slight banana flavor.

• How to use it: Replace 1 egg with ½ a medium banana, mashed smooth.
• Best for: Pancakes, muffins, brownies (note: more for sweet recipes than savory cooking).

Choosing the Right Egg Replacement

The best egg replacements for baking and cooking depends on the recipe: flax and chia are great all-purpose options, while applesauce and banana add extra flavor and moisture. Keep these in your back pocket, and you’ll never be stuck without eggs again!

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