Have you ever started mixing a batch of muffins only to realize the egg carton is empty? Maybe you are baking for someone with an egg allergy, following a vegan diet, or trying to make a recipe work with what you already have.

The good news is that you have several easy egg substitutes for baking. The harder part is knowing which one to use. Here is a collection of egg-free recipes to try.

Eggs do more than hold ingredients together. They add moisture, help baked goods rise, create structure, add richness, and affect how a dessert browns. This means the best egg substitute for brownies may not be the best choice for a light vanilla cake.

In this complete egg substitute guide, I am ranking eight popular options based on texture, flavor, binding power, moisture, and how closely they copy the job of a whole egg. You will also find exact measurements, the best recipes for each substitute, and the swaps I would avoid in certain desserts.

If you only need a fast answer, start with the chart below.

Quick Egg Substitute Chart

Each measurement below replaces one large egg in a baking recipe.

What Do Eggs Do in Baking?

Before choosing a substitute, it helps to know why the egg is in the recipe.

Eggs bind ingredients together

As eggs bake, their proteins set and help hold flour, sugar, fat, and other ingredients together. This is especially helpful in cookies, brownies, and quick breads.

Flax eggs, chia eggs, commercial egg replacers, and silken tofu are good choices when binding is the main goal.

Eggs add moisture

Whole eggs contain plenty of water, which helps keep cakes, muffins, brownies, and breads from drying out.

Applesauce, banana, yogurt, and tofu are good moisture-adding substitutes.

Eggs help baked goods rise

Whipped eggs trap air. That air expands in the oven and gives cakes, cupcakes, soufflés, and other baked goods a lighter texture.

Aquafaba and vinegar with baking soda can help when lift is the main concern.

Eggs create structure

The proteins in eggs become firm when heated. This gives a cake enough structure to rise without collapsing.

This is one reason replacing three or four eggs in the same recipe is much harder than replacing one.

Egg yolks add fat and richness

Egg yolks contain fat, which gives baked goods a rich flavor and soft texture. They also help blend water and fat together.

Yogurt, silken tofu, and some packaged egg replacers can help copy part of this effect, but no simple pantry substitute works exactly like an egg yolk.

Eggs help with browning

Eggs help baked goods develop a golden surface. Egg-free cakes and breads may look slightly paler, even when they are fully baked.

A light brushing of milk, plant-based milk, or maple syrup mixed with plant-based milk can help bread and pastries brown.

How I Ranked These Egg Substitutes

These eight options are ranked according to how well they handle the main jobs of an egg in common baking recipes.

I looked at:

• Binding
• Moisture
• Texture
• Rise
• Flavor
• Browning
• Ease of use
• How many recipes the substitute works in

No substitute wins in every category. Aquafaba may be wonderful in a cake or meringue, but a flax egg is often easier and more dependable in chewy cookies. Banana keeps muffins moist, but it can completely change the flavor of a vanilla cake.

That is why the recipe matters just as much as the ranking.

The 8 Best Egg Substitutes for Baking, Ranked

1. Commercial Egg Replacer

How much to use

Follow the directions on the package. Most powdered egg replacers are mixed with water before being added to the batter.

Best for

• Cakes
• Cupcakes
• Cookies
• Muffins
• Brownies
• Quick breads
• Pancakes
• Waffles

Results

A commercial egg replacer is my top overall choice because it is made for this exact purpose. Most products contain a mix of starches and leavening ingredients that help bind batter while giving it some lift.

The flavor is usually neutral, which is a major benefit in vanilla cakes, sugar cookies, and lightly flavored muffins. Fruit-based substitutes can leave a noticeable taste, but a packaged replacer usually stays in the background.

Texture varies by brand, but the finished bake is generally soft, cohesive, and close to the original recipe. It may be a little less rich because powdered replacements do not contain the same fat as an egg yolk.

Pros

• Neutral flavor
• Easy to keep in the pantry
• Works in many baking recipes
• Usually vegan
• Helpful for egg allergies when the label confirms an egg-free facility

Cons

• Costs more than most homemade options
• Results can vary by brand
• Does not work as a direct replacement in scrambled eggs
• May create a slightly drier texture

My verdict

This is the most dependable all-purpose option when you bake without eggs often. Follow the package directions carefully because each brand uses its own ratio.

2. Aquafaba

Aquafaba is the liquid found in a can of chickpeas. It may sound unusual, but it is one of the most useful egg substitutes available.

How much to use

Use 3 tablespoons of aquafaba to replace one whole egg.

Use 2 tablespoons to replace one egg white.

Some baking sources use up to 1/4 cup for one whole egg. Start with 3 tablespoons unless the tested recipe tells you otherwise. Chickpea liquid can copy several properties of eggs in baking.

Best for

• Cakes
• Cupcakes
• Brownies
• Cookies
• Meringues
• Macarons
• Pancakes
• Recipes that need whipped egg whites

Results

Aquafaba has a thin consistency when it comes out of the can, but it becomes foamy when whipped. With enough mixing, it can form soft or stiff peaks much like egg whites.

Used without whipping, it adds moisture and some binding. Whipped aquafaba adds air and can help create a lighter texture.

In basic cakes and brownies, the chickpea flavor is usually very mild after baking. Use unsalted or low-sodium chickpeas when possible. Strongly salted aquafaba can affect the final flavor.

Pros

• One of the best swaps for egg whites
• Can be whipped
• Neutral after baking in most recipes
• Inexpensive
• Vegan
• Freezer-friendly

Cons

• Consistency varies between chickpea brands
• Thin aquafaba may need to be reduced
• Can make some batters too loose
• May have a mild bean aroma before baking

My verdict

Aquafaba is the most flexible homemade egg substitute. It is especially useful when the original recipe depends on egg whites for lift.

3. Ground Flaxseed and Water

A flax egg is one of the easiest egg replacements to make at home.

How much to use

Combine:

• 1 tablespoon ground flaxseed meal
• 3 tablespoons water

Stir and let the mixture sit for 5 to 10 minutes. It should become thick and gel-like before you add it to the batter.

Best for

• Cookies
• Brownies
• Muffins
• Pancakes
• Waffles
• Quick breads
• Oatmeal bars
• Hearty snack cakes

Results

Flaxseed forms a gel when mixed with water. This gel helps bind ingredients and prevents cookies, bars, and muffins from falling apart.

The finished bake is often moist, chewy, and slightly dense. That works well in chocolate chip cookies, oatmeal cookies, banana bread, zucchini bread, and fudgy brownies.

Flaxseed has a mild nutty flavor. Golden flaxseed meal is lighter in color and less noticeable in pale cakes. Brown flaxseed works well in chocolate desserts and darker baked goods.

Pros

• Easy to make
• Strong binding power
• Adds moisture
• Inexpensive
• Vegan
• Works well in hearty baked goods

Cons

• Does not add much lift
• Can make delicate cakes heavy
• Small flaxseed specks may be visible
• Adds a mild nutty taste

My verdict

This is my favorite pantry egg substitute for chewy cookies, brownies, and quick breads. I would not use it as my first pick for an airy white cake.

4. Plain Yogurt

Plain yogurt adds moisture, fat, and a little protein, making it a good egg substitute for soft baked goods.

How much to use

Use 1/4 cup plain yogurt to replace one large egg.

You can use regular plain yogurt or plain Greek yogurt. If the Greek yogurt is very thick, stir in one or two teaspoons of milk before measuring.

For a vegan recipe, choose an unsweetened plant-based yogurt.

Best for

• Muffins
• Cakes
• Cupcakes
• Brownies
• Quick breads
• Pancakes
• Loaf cakes

Results

Yogurt creates a soft, moist crumb. It works particularly well in recipes that already have a tender texture, such as chocolate cake, blueberry muffins, banana bread, and lemon loaf.

Because yogurt does not trap air like a beaten egg, the baked good may be slightly shorter and denser. The difference is usually small when replacing only one egg.

Plain yogurt also has enough tang to balance sweet batters. Avoid flavored yogurt unless its flavor works with the recipe.

Pros

• Soft, moist texture
• Mild flavor
• Easy to measure
• Adds richness
• Works in many cakes and quick breads

Cons

• Not vegan unless you use plant-based yogurt
• Does not add much lift
• Can make cookies too soft
• Sweetened yogurt can add extra sugar

My verdict

Plain yogurt is one of the best egg substitutes for cake and muffins when you want a moist texture without a strong fruit flavor.

5. Unsweetened Applesauce

Applesauce is one of the best-known egg substitutes for baking, and it is easy to find at nearly any grocery store.

How much to use

Use 1/4 cup unsweetened applesauce to replace one large egg.

Best for

• Muffins
• Brownies
• Snack cakes
• Quick breads
• Oatmeal cookies
• Spice cakes
• Breakfast bakes

Results

Applesauce adds moisture and helps ingredients stick together. It creates a soft texture, but it does not provide much lift or structure.

The finished bake may be slightly denser and more cake-like. In cookies, applesauce can reduce spreading and remove some of the chewy texture.

Unsweetened applesauce is the safest choice because sweetened versions can add more sugar than the recipe needs. The apple flavor is usually mild, especially in chocolate, cinnamon, pumpkin, carrot, and spice-based recipes.

Pros

• Easy to find
• Inexpensive
• Vegan
• Keeps baked goods moist
• Works well in lower-fat recipes

Cons

• Can make baked goods dense
• Can create a gummy center if too much is used
• Does not help much with rising
• May add a light apple flavor

My verdict

Applesauce is a good choice for moist muffins, brownies, and snack cakes. Limit it to one or two replaced eggs, or the batter may become too wet.

6. Mashed Banana

Mashed banana works much like applesauce, but it has a stronger flavor and a thicker texture.

How much to use

Use 1/4 cup thoroughly mashed ripe banana to replace one large egg.

Best for

• Banana bread
• Muffins
• Pancakes
• Brownies
• Chocolate cake
• Oatmeal cookies
• Peanut butter treats

Results

Banana provides moisture and binding, resulting in a soft, dense bake. A very ripe banana is easiest to mash and spreads more evenly through the batter.

The main issue is flavor. Even a small amount of banana can be noticeable in vanilla cake or sugar cookies. It works much better with chocolate, peanut butter, cinnamon, oats, nuts, or warm spices.

Banana also contains natural sugar. You usually do not need to change the sugar when replacing one egg, but a recipe using several bananas may brown faster.

Pros

• Easy to use
• Adds natural sweetness
• Keeps baked goods moist
• Vegan
• Works well in chocolate and breakfast recipes

Cons

• Strong banana flavor
• Dense texture
• Does not add much lift
• Can make the center gummy when overused

My verdict

Use banana when its flavor belongs in the recipe. It is a good substitute, but it is not a neutral one.

7. Silken Tofu

Silken tofu is smooth, mild, and especially helpful in recipes where you want a dense or fudgy texture.

How much to use

Blend 1/4 cup silken tofu until completely smooth to replace one large egg.

Do not simply mash it with a fork. Blending prevents small white pieces from remaining in the finished bake.

Best for

• Brownies
• Dense chocolate cake
• Blondies
• Quick breads
• Soft cookies
• Cheesecake-style desserts
• Pie fillings

Results

Silken tofu adds moisture, protein, and structure without adding much flavor. It creates a close, dense crumb rather than a light and airy one.

In brownies, this can be a good thing. It helps produce a fudgy center and clean slices. In a delicate sponge cake, however, the result may feel too heavy.

Tofu works best in recipes with chocolate, nut butter, fruit, or spices. These ingredients cover any faint soy taste.

Pros

• Neutral flavor in strongly flavored desserts
• Good binding
• Creates a fudgy texture
• Vegan
• Works well in creamy fillings

Cons

• Requires blending
• Adds little lift
• Can make cakes heavy
• Not suitable for people with soy allergies

My verdict

Silken tofu is a strong choice for fudgy brownies and dense desserts. Save your lighter cake recipes for aquafaba, yogurt, or a packaged egg replacer.

8. Vinegar and Baking Soda

This combination creates carbon dioxide bubbles that help batter rise.

How much to use

To replace one egg, combine:

• 1 tablespoon white vinegar or apple cider vinegar
• 1 teaspoon baking soda

Add the vinegar to the wet ingredients and the baking soda to the dry ingredients. Mix the batter and get it into the oven promptly.

Best for

• Cakes
• Cupcakes
• Muffins
• Quick breads
• Recipes that need extra lift

Results

Vinegar and baking soda can produce a light, tender cake. It works best when the egg is mainly helping with lift rather than binding.

The drawback is structure. This mixture creates bubbles, but it does not provide the protein that helps an egg hold those bubbles in place. A cake may rise nicely and still be a little delicate or crumbly.

White vinegar has the most neutral flavor. Apple cider vinegar also works, but it may leave a faint fruity taste in lightly flavored desserts.

Pros

• Made with common pantry ingredients
• Adds lift
• Vegan
• Neutral flavor after baking
• Good for cakes and cupcakes

Cons

• Weak binding
• Can make baked goods crumbly
• Must be baked soon after mixing
• Too much baking soda can leave a bitter or soapy taste

My verdict

Use this option for light cakes and cupcakes that need one egg replaced. It is much less dependable in cookies, brownies, and recipes calling for several eggs.

Which Egg Substitute Is Best for Each Baked Good?

Best egg substitute for cake

Use a commercial egg replacer, aquafaba, or plain yogurt.

Choose aquafaba for a lighter cake. Choose yogurt for a moist pound cake, chocolate cake, or loaf cake.

Best egg substitute for brownies

Use a flax egg, silken tofu, yogurt, or applesauce.

Flaxseed adds chewiness. Tofu creates a fudgy center. Applesauce makes brownies soft and moist but may give them a more cake-like texture.

Best egg substitute for cookies

Use a commercial egg replacer or flax egg.

Flaxseed works well in chocolate chip, oatmeal, peanut butter, and other chewy cookies. Applesauce and banana often make cookies softer and more cake-like.

Best egg substitute for muffins

Use yogurt, applesauce, mashed banana, or a flax egg.

Match the substitute to the muffin flavor. Applesauce is good in cinnamon muffins, banana fits breakfast muffins, and yogurt works in nearly any flavor.

Best egg substitute for pancakes

Use mashed banana, applesauce, aquafaba, or a commercial replacer.

Banana and applesauce create soft pancakes. Whipped aquafaba can add more air, but it needs to be folded into the batter gently.

Best egg substitute for quick bread

Use yogurt, applesauce, banana (try this banana bread recipe!), or flaxseed.

These recipes already have a moist and slightly dense texture, so they are forgiving when you remove one egg.

Best egg substitute for meringue

Use whipped aquafaba.

Fruit purées, yogurt, tofu, and flax eggs cannot form the stable foam needed for meringue.

Best egg substitute for an egg wash

Try one of these options:

• Plant-based milk
• Regular milk
• Melted butter
• Olive oil
• Plant-based milk mixed with a little maple syrup
• Aquafaba

Milk creates light browning, while milk mixed with maple syrup creates a darker, shinier surface.

Can You Replace More Than One Egg?

Replacing one egg is usually easy. Replacing two may work, depending on the recipe. Replacing three or more becomes much less predictable.

When a recipe calls for several eggs, those eggs are probably providing a large part of the structure, lift, richness, or volume. A simple 1/4 cup of applesauce for every egg can leave the center heavy and wet.

For recipes using three or more eggs, look for a recipe that was written and tested without eggs. This is especially true for:

• Angel food cake
• Chiffon cake
• Sponge cake
• Custard
• Soufflé
• Flourless chocolate cake
• Cheesecake
• Cream puffs
• Popovers

A direct swap in one of these recipes may change the dessert completely.

Do You Need to Change the Baking Time?

Sometimes.

Fruit purées, yogurt, and tofu add a lot of moisture. Baked goods made with these substitutes may need a few extra minutes in the oven.

Start checking at the time listed in the original recipe. If the center still looks wet, bake for another two to five minutes and check again.

A toothpick is useful for cakes, muffins, and quick breads, but remember that fudgy brownies should have a few moist crumbs attached.

Do not keep baking until every crumb disappears. That can leave the edges dry by the time the center sets.

Tips for Better Egg-Free Baking

Replace only one egg the first time

If you are changing a recipe that was written with eggs, start with one replacement. The more eggs you remove, the greater the change in texture.

Match the substitute to the egg’s job

Use flaxseed when you need binding, aquafaba when you need air, and yogurt or applesauce when you need moisture.

Watch the amount of liquid

Aquafaba, applesauce, yogurt, banana, and tofu all add moisture. Adding too much can create a gummy center.

Measure carefully rather than estimating.

Let flax eggs thicken

A flax egg needs time to form a gel. If you add it immediately, it will not bind the batter as well.

Blend tofu until smooth

Small pieces of tofu will remain visible after baking. Blend it before measuring for an even texture.

Use ripe bananas

Firm bananas are harder to mash and do not spread through batter as evenly. A banana with plenty of brown spots is sweeter and softer.

Choose unsweetened products

Unsweetened applesauce and plain yogurt give you more control over the sugar in the recipe.

Do not overmix

Egg-free batters can become tough or gummy when mixed too long. Stop mixing once the dry ingredients are incorporated.

Allow the bake to cool

Many egg-free cookies, brownies, and quick breads are delicate while warm. Cooling gives the starches and other binders time to set.

Common Egg Substitute Mistakes

Using banana in a mild-flavored recipe

Banana can take over sugar cookies, vanilla cake, and lemon cupcakes. Use yogurt, aquafaba, or a packaged replacer when you need a neutral flavor.

Using applesauce in crispy cookies

Applesauce adds enough moisture to make cookies soft and cakey. A flax egg or commercial replacer is usually better for chewy cookies.

Adding too much baking soda

More baking soda does not always mean more lift. Too much can give baked goods a bitter, metallic, or soapy flavor.

Expecting flaxseed to create an airy cake

Flaxseed is a binder, not a strong source of lift. Use it in cookies, brownies, muffins, and hearty breads.

Replacing several eggs with the same amount of fruit purée

One cup of applesauce used in place of four eggs can make a cake heavy, wet, and gummy. Choose a tested egg-free recipe when eggs make up a large part of the batter.

Cutting the bake before it cools

Egg-free baked goods often need a longer cooling period. Slicing too soon can make a fully baked loaf look wet inside.

Are Egg Substitutes Vegan?

Many are, but not all.

These options are vegan:

• Aquafaba
• Flaxseed and water
• Unsweetened applesauce
• Mashed banana
• Silken tofu
• Vinegar and baking soda
• Plant-based yogurt
• Many commercial egg replacers

Regular dairy yogurt is vegetarian but not vegan.

Always check packaged products if you are baking for someone with an allergy. A product can be made without eggs and still be processed in a facility that handles them.

Egg Allergies and Cross-Contact

An egg-free ingredient does not automatically make the finished recipe safe for someone with a serious egg allergy.

Check every label, including:

• Cake mixes
• Chocolate chips
• Sprinkles
• Frosting
• Baking sprays
• Packaged egg replacers
• Plant-based yogurt
• Bread crumbs
• Decorative candies

Use clean bowls, mixers, pans, spatulas, and measuring tools. If you regularly bake with eggs, clean the work surface before starting.

For a severe allergy, follow the person’s medical guidance and the allergen information listed by each food manufacturer.

How to Store Homemade Egg Replacements

Flax egg

A flax egg is best used shortly after it thickens. You can refrigerate it for up to one day in a covered container, but the texture may continue to thicken.

Aquafaba

Keep aquafaba in an airtight container in the refrigerator for three to four days.

You can also freeze it in an ice cube tray. Measure the amount in each section so you know how many cubes equal one egg.

Mashed banana

Refrigerate mashed banana in a sealed container for up to one day. It may turn brown, but it can still be used in baking.

Applesauce

Follow the storage directions on the container. Refrigerate opened applesauce and use a clean spoon each time.

Blended tofu

Refrigerate leftover tofu in a covered container and use it within a few days, according to the package instructions.

My Final Egg Substitute Ranking

If I had to keep only three egg substitutes in my kitchen, I would choose:

1. Commercial egg replacer for dependable everyday baking
2. Aquafaba for cakes, egg whites, and recipes needing air
3. Ground flaxseed for cookies, brownies, and quick breads

Plain yogurt comes very close because it creates such a soft texture in cakes and muffins. Applesauce and banana are useful when their added flavor works with the dessert.

The best egg substitute is not always the one ranked highest. It is the one that performs the job the egg was meant to do in that specific recipe.

More Baking Guides And Recipes to Try

If you love learning why baking ingredients work, add my guides to your reading list:

• Butter vs. Oil in Baking: Which Makes Better Muffins and Cakes?
• Brown Sugar vs. White Sugar in Baking: What Changes?
• All-Purpose Flour vs. Cake Flour: Which Should You Use?
• Cottage Cheese vs. Greek Yogurt in Baking
• What Does Cottage Cheese Do in Baking?
• Salt and Chocolate: Why Every Dessert Recipe Needs Salt
• Baking Tips for Complete Beginners
• Cottage Cheese and Blender: Every Baking Recipe That Needs This Step First
• Egg-Free Bakery-Style Banana Muffins
• Egg-Free Blueberry Muffins
• Eggless Pancakes
• Brownies Without Eggs
• Eggless Banana Bread

FAQs About Egg Substitutes for Baking

What is the best overall egg substitute for baking?

A commercial egg replacer is the best all-purpose choice because it has a neutral flavor and is made to provide binding and lift. Aquafaba is the best homemade option for cakes and recipes that need air, while flax eggs work well in cookies, brownies, and quick breads.

How much applesauce replaces one egg?

Use 1/4 cup of unsweetened applesauce to replace one large egg. Applesauce is best in muffins, brownies, snack cakes, and quick breads.

How much banana replaces one egg?

Use 1/4 cup of thoroughly mashed ripe banana for one large egg. Expect a mild to noticeable banana flavor in the finished recipe.

How do you make a flax egg?

Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for 5 to 10 minutes, or until it becomes thick and gel-like.

Can I use oil instead of eggs?

Oil alone is not a complete egg substitute because it adds fat but does not provide enough binding or lift. A mixture of 1 tablespoon oil, 1 tablespoon water, and 1 teaspoon baking powder can replace one egg in some simple baking recipes.

Can mayonnaise replace eggs in baking?

Yes, mayonnaise can work in some cakes and brownies because it is made with eggs and oil. Use about 3 tablespoons of mayonnaise for one egg. This is not suitable for egg-free, allergy-friendly, or vegan baking.

Can milk replace eggs in baking?

Milk adds moisture, but it does not provide the same binding and structure as an egg. It may work in a recipe that calls for only one egg and already contains enough flour and leavening, but yogurt is usually a better choice.

Can Greek yogurt replace eggs?

Yes. Use 1/4 cup plain Greek yogurt for one large egg. If the yogurt is very thick, stir in one or two teaspoons of milk before adding it to the batter.

What is the best egg substitute for boxed cake mix?

Use a commercial egg replacer, 1/4 cup plain yogurt per egg, or 3 tablespoons aquafaba per egg. Applesauce also works, but it may create a denser cake.

What is the best egg substitute for brownies?

A flax egg is best for chewy brownies, while silken tofu works well for a dense, fudgy texture. Applesauce and yogurt produce softer brownies.

What is the best egg substitute for chocolate chip cookies?

Use one flax egg or a commercial egg replacer. A flax egg provides good binding and helps maintain a chewy texture.

What is the best egg substitute for muffins?

Plain yogurt, applesauce, mashed banana, and flax eggs all work well in muffins. Choose one that fits the flavor of the recipe.

What can I use instead of egg whites?

Use 2 tablespoons of aquafaba for each egg white. Whip it when the recipe relies on beaten egg whites for air and volume.

Can aquafaba make meringue?

Yes. Aquafaba can be whipped with sugar to make an egg-free meringue. Cream of tartar is often added to help stabilize the foam.

Can I replace three eggs in a cake?

It is possible, but the results are less predictable because three eggs may provide much of the cake’s structure and lift. Look for a cake recipe written without eggs instead of making three direct substitutions.

Why did my eggless cake turn out gummy?

Too much fruit purée, yogurt, tofu, or another wet substitute can make a cake gummy. Underbaking, overmixing, and slicing before the cake cools can also cause a wet texture.

Why did my egg-free cake crumble?

The substitute may have added lift without enough binding. Vinegar and baking soda can make a cake rise, but they do not provide the structure of egg protein. A commercial replacer or a small amount of flaxseed may provide better binding.

Do egg substitutes change the baking time?

They can. Moist substitutes such as applesauce, banana, yogurt, and tofu may add a few minutes to the baking time. Check at the original time, then continue baking in short intervals if needed.

Which egg substitute has the least flavor?

Commercial egg replacer and aquafaba usually have the most neutral flavor. Plain yogurt is also mild, though it adds a slight tang.

What egg substitute should I use for vegan baking?

Aquafaba, flax eggs, applesauce, banana, silken tofu, plant-based yogurt, vinegar with baking soda, and vegan commercial egg replacers can all be used. Choose according to whether the recipe needs binding, moisture, or lift.