Eggs
Vegan alternative to eggs (in baking)
Short answer
Flax egg (1 tbsp ground flax + 3 tbsp water) is the best all-round replacement for eggs (in baking) — cookies, muffins, brownies. One replacer per egg; above three eggs, split methods rather than scaling one.
Why eggs (in baking) isn't vegan
Hen eggs, from an industry that culls male chicks.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Flax egg (1 tbsp ground flax + 3 tbsp water) | Cookies, muffins, brownies |
| Aquafaba (3 tbsp per egg) | Meringue, macarons, light cakes |
| Apple sauce (1/4 cup) | Moist cakes and loaves |
| Commercial egg replacer | Reliable all-rounders |
Conversion ratio
One replacer per egg; above three eggs, split methods rather than scaling one.
Pro tip
Flax adds structure but also weight — for anything that needs lift, use aquafaba or add 1/4 tsp extra baking powder.
Frequently asked questions
- What is the best vegan alternative to eggs (in baking)?
- Flax egg (1 tbsp ground flax + 3 tbsp water) is the closest all-round swap — cookies, muffins, brownies. One replacer per egg; above three eggs, split methods rather than scaling one.
- Why isn't eggs (in baking) vegan?
- Hen eggs, from an industry that culls male chicks.
- How much do I use instead of eggs (in baking)?
- One replacer per egg; above three eggs, split methods rather than scaling one.
- Any tips for getting it right?
- Flax adds structure but also weight — for anything that needs lift, use aquafaba or add 1/4 tsp extra baking powder.
Not sure if a product contains eggs (in baking)?
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