Large Eggs Substitutions
Find the perfect substitute for large eggs in your baking recipes. Each option includes ratios, notes, and tips for best results.
Ground Flaxseed + Water
4.0
Best in: Cookies, Muffins, Breads
Ratio: 1 tbsp Ground Flaxseed and 3 tbsp Water
Aquafaba
4.0
Best in: Cookies, Muffins
Ratio: 3 tbsp Aquafaba
Yogurt
3.0
Best in: Muffins
Ratio: 0.25 cup Greek Yogurt
dairy
Chia Seeds & Water
3.0
Best in: Cookies, Muffins
Ratio: 1 tbsp Chia Seed and 3 tbsp Water
Silken Tofu
3.0
Best in: Cakes, Muffins
Ratio: 0.25 cup Silken Tofu
Make sure to puree the tofu to the consistency of your liking
soy
Applesauce
3.0
Best in: Cakes, Muffins, Breads
Ratio: 0.25 cup Applesauce
Mashed Bananas
3.0
Best in: Muffins
Ratio: 0.5 piece Raw Banana
Substituting with banana is most effective when the banana is thoroughly mashed and free of noticeable chunks. You may need to add more flour/dry ingredients to balance the extra moisture from the banana, depending on the recipe.
Buttermilk
2.0
Best in: Muffins
Ratio: 0.25 cup Buttermilk
Buttermilk can help add moisture and structure to recipes but doesn’t assist with leavening, so only use this substitute in recipes that already have leavening agents on the ingredients list.
dairy
Substitution Tips
Get the best results when substituting large eggs.
General Guidelines
- • Start with smaller batches when trying new substitutions
- • Consider the texture and flavor impact on your recipe
- • Adjust other liquids if your substitute changes moisture content
- • Check expiration dates - fresh ingredients make better substitutes
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