What to use instead of 1 large egg
Stir and leave 5 minutes to gel. Slightly nutty and dense.
Best for: Muffins, cookies, pancakes, veggie burgers
Adds moisture and a little sweetness; add ½ tsp extra baking powder for lift.
Best for: Cakes, brownies, quick breads
Adds banana flavour, so use where that fits.
Best for: Pancakes, banana bread, muffins
2 tbsp replaces one egg white; it can even be whipped.
Best for: Cookies, cakes, meringues
Substituting in baking
Baking is chemistry, so swaps work best when you change one ingredient at a time and keep everything else exactly as written. Measure the substitute carefully, ideally by weight, and expect small differences in texture or browning. If a bake really matters, such as a birthday cake, try the swap in a half batch first.
Need more or less than 1 large egg? Scale the swap the same way as the original amount, or paste your recipe into the recipe converter to scale everything at once.
