Replace eggs in any recipe with these alternatives.
Eggs serve multiple functions in baking: binding (holding ingredients together), leavening (trapping air for rise), moisture, and richness. No single substitute replicates all functions, so choose based on the egg's primary role. Flax and chia eggs are excellent binders but don't leaven. Aquafaba (chickpea water) is the only vegan substitute that whips into stiff peaks, making it perfect for meringues and mousses — 3 tbsp = 1 egg white, whip for 6-10 minutes. Bananas and applesauce add moisture but also flavor. Silken tofu provides fat and protein for density. For recipes with 3+ eggs (like soufflés), substitution becomes unreliable — the recipe may need complete reformulation. Commercial egg replacers (Bob's Red Mill, JUST Egg) offer the most consistent results for general baking.