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For baking (binding + moisture), not for dishes where egg is the star.
| Amount needed | Use instead | Notes |
|---|---|---|
| 1 egg | 1 tbsp ground flaxseed + 3 tbsp water | The classic 'flax egg' — rest 5 min to gel. Best in muffins, cookies, pancakes. |
| 1 egg | 1/4 cup (60 g) unsweetened applesauce | Adds moisture and mild sweetness; reduce other sugar slightly. |
| 1 egg | 1/4 cup (60 g) mashed ripe banana | Works in dense bakes; adds banana flavor. |
| 1 egg | 3 tbsp aquafaba (chickpea brine) | Best vegan swap for egg whites — whips and foams. |
| 1 egg | 1/4 cup (60 g) plain yogurt | Keeps bakes tender; adds slight tang. |
| 1 egg yolk | 1 tbsp mayonnaise | For richness incustards-style bakes. |
1 tbsp ground flaxseed + 3 tbsp water; 1/4 cup (60 g) unsweetened applesauce; 1/4 cup (60 g) mashed ripe banana.