Substitutions / egg
What to use instead of egg
Use flax egg in equal amounts. Mix 1 tbsp ground flax with 3 tbsp water, rest 5 min; binds well but adds a faint earthy flavor and won't give lift.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Flax egg | 1:1 | Mix 1 tbsp ground flax with 3 tbsp water, rest 5 min; binds well but adds a faint earthy flavor and won't give lift. |
| Unsweetened applesauce | ¼ cup / egg | Adds moisture and mild sweetness; works best in quick breads and muffins, not in recipes needing structure or lift. |
| Silken tofu | ¼ cup / egg | Blend until smooth before using; good for dense baked goods and frittatas, but adds no lift and can make texture heavier. |
How much is a cup of egg?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh egg in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.