Quick answer
For 1 whole egg in many muffins, brownies, quick breads, and simple cakes, start with 1/4 cup (57g) aquafaba or a flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water. For recipes that depend heavily on whipped eggs—such as angel food, chiffon, soufflé, or some custards—use a recipe developed to be egg-free instead of assuming a direct swap.
Egg substitute chart
| Substitute | Amount for 1 egg | Best for | What changes |
|---|---|---|---|
| Aquafaba | 1/4 cup (57g) | Muffins, brownies, quick breads, simple cakes | Less richness; versatile binding/moisture |
| Ground flax + water | 1 tbsp + 3 tbsp water | Cookies, muffins, hearty quick breads | Slightly denser, mild nutty character |
| Unsweetened applesauce | About 1/4 cup | Moist muffins and quick breads | More moisture; less egg structure |
| Mashed banana | About 1/4 cup | Banana-friendly muffins and breads | Adds banana flavor and moisture |
How to prepare these two substitutes
Aquafaba is the liquid drained from canned chickpeas; measure it directly for simple batters or whip it for an aquafaba-specific foam recipe. A flax egg is ground flaxseed mixed with water and rested until gel-like. Follow the guides for steps, texture checks and recipe limits.
Why there is no single “best” egg substitute
An egg can perform several jobs at once. A flax mixture is useful for binding but does not reproduce a whipped egg foam. Fruit purée adds moisture but can make a cake denser. Aquafaba can be unusually versatile and can also whip into a foam, but that does not make it a dependable direct replacement in every foam-based cake.
Best choice by recipe
Cookies: flax is a practical starting choice when the egg mainly binds. Muffins and quick breads: aquafaba, flax, or fruit purée can work depending on flavor and texture. Brownies: aquafaba or flax are generally more neutral than banana. Egg-foam cakes and soufflés: use a tested egg-free formula rather than improvising.
Sources & related guides
Our guidance follows tested baking references and separates an egg's function from the convenience of a simple volume conversion.