By Balveer Singh Rathore, Editor · Last updated: September 26, 2026 · How we write
The best egg substitute depends on what the egg does in your recipe. For binding in cookies and pancakes, use a flax or chia “egg” (1 tablespoon ground seeds + 3 tablespoons water). For moist cakes, use ¼ cup curd, mashed banana or applesauce. For light, fluffy bakes, use 3 tablespoons aquafaba or baking soda with vinegar. For savoury dishes, besan works well.
What do eggs do in a recipe?
Eggs usually do one or more jobs: binding (holding ingredients together), leavening (helping cakes rise), moisture and richness. Pick a substitute that does the same job. Most swaps work best when a recipe uses only 1–2 eggs.
12 egg substitutes and how to use them
| Substitute | Replaces 1 egg | Best for |
|---|---|---|
| Flax egg | 1 tbsp ground flaxseed + 3 tbsp water, rest 5–10 min | Cookies, muffins, pancakes, brownies |
| Chia egg | 1 tbsp chia seeds + 3 tbsp water, rest 10 min | Cookies, muffins, banana bread |
| Curd / yogurt | ¼ cup plain curd | Cakes, muffins, eggless sponge |
| Mashed banana | ¼ cup ripe banana | Pancakes, banana bread, brownies |
| Applesauce | ¼ cup unsweetened | Cakes, muffins |
| Aquafaba (chickpea water) | 3 tbsp | Meringues, mousses, light cakes |
| Baking soda + vinegar | 1 tsp baking soda + 1 tbsp vinegar | Fluffy cakes and cupcakes |
| Besan (chickpea flour) | 3 tbsp besan + 3 tbsp water | Savoury: cutlets, pakoras, omelette-style cheela |
| Silken tofu | ¼ cup blended | Dense cakes, quiches, brownies |
| Buttermilk | ¼ cup | Cakes and pancakes |
| Condensed milk | 3 tbsp (reduce sugar in recipe) | Eggless cakes |
| Commercial egg replacer | As per pack | General baking |
Egg substitutes for specific recipes
- Cake: curd, buttermilk, or baking soda + vinegar for lightness. Condensed milk works well in Indian eggless cakes.
- Cookies: flax or chia egg for chewy texture.
- Pancakes: mashed banana or a flax egg.
- Brownies: flax egg, silken tofu or banana for fudgy texture.
- Banana bread: extra mashed banana or a chia egg.
- Meatballs, cutlets and kebabs: besan, breadcrumbs soaked in milk, or mashed potato as a binder.
- Scrambled egg alternative: crumbled tofu bhurji or a besan cheela.
Nutrition: what you lose (and gain)
A large egg provides about 6 grams of protein along with vitamin B12, choline and vitamin D. Most baking substitutes don’t replace this protein. Flax and chia add fibre and plant omega-3, while curd adds protein and calcium. If you avoid eggs regularly, get protein from dal, paneer, curd, tofu, soy and nuts, and talk to a doctor about vitamin B12 if you eat little or no dairy.
For more protein ideas without eggs, see our vegetarian Indian diet plan and our guide to healthy eating habits.
Egg allergy
Egg allergy is one of the most common food allergies in children. If you’re cooking for someone with an egg allergy, check labels carefully, because egg can appear in pasta, mayonnaise, baked goods and some commercial “egg replacers”. If someone has signs of a severe allergic reaction, such as difficulty breathing or swelling of the face, get emergency help.
Frequently asked questions
What is the best egg substitute for baking?
It depends on the recipe. A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is the most versatile substitute for binding in cookies, muffins and brownies. For moist cakes, ¼ cup of curd or buttermilk works well, and baking soda with vinegar helps cakes rise.
What can I use instead of eggs in a cake?
For one egg, use ¼ cup plain curd, ¼ cup buttermilk, ¼ cup unsweetened applesauce, or 1 teaspoon baking soda plus 1 tablespoon vinegar. Many Indian eggless cake recipes use condensed milk. These work best in recipes that call for one or two eggs.
How do I make a flax egg?
Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5–10 minutes until it thickens into a gel. This replaces one egg in cookies, muffins, pancakes and brownies. Chia seeds can be used the same way.
What is the best egg substitute for pancakes?
Mashed ripe banana (about ¼ cup per egg) or a flax egg works well in pancakes. Banana adds natural sweetness and moisture, while flax keeps the flavour neutral. Add a little extra baking powder if you want fluffier pancakes.
Can I use besan instead of eggs?
Yes, especially in savoury dishes. Mix 3 tablespoons of besan (chickpea flour) with 3 tablespoons of water to replace one egg as a binder in cutlets, kebabs and pakoras. Besan cheela also makes a good omelette-style dish.
Do egg substitutes have the same nutrition as eggs?
No. A large egg gives about 6 grams of protein plus vitamin B12 and choline. Most substitutes, like banana or applesauce, have little protein. Curd, tofu and besan add some protein. If you avoid eggs, include other protein sources such as dal, paneer, soy and nuts.