Out of eggs
Egg substitutes, each measured against one whole egg
Updated
Illinois Extension, Colorado State and Mississippi State all have a line for replacing one whole egg. Two swaps come out the same in two of the charts: a store-bought egg substitute, and dried whole egg mixed back up with water.
Gelatin and baking powder both appear in Illinois and Colorado State, but the amounts and the liquids differ, so the two versions sit side by side.
Replaces 1 whole egg
Commercial egg substitute
| Amount | Ingredient |
|---|---|
| ¼ cup | commercial egg substitute |
- University of Illinois Extension, Substitutions for Common Ingredients (modified December 2024), p. 1 — verified 2026-09-27
- Colorado State University Extension, Ingredient Substitutions (web page) — verified 2026-09-27
✓ 2 sources match Illinois Extension, Colorado State Extension list the same amounts.
Replaces 1 whole egg
Dried whole egg + water
| Amount | Ingredient |
|---|---|
| 2½ tbsp | dried whole egg (sifted) |
| 2½ tbsp | water |
- Colorado State University Extension, Ingredient Substitutions (web page) — verified 2026-09-27
- Mississippi State University Extension, Ingredient Substitutions and Equivalents (Publication 1690, 2024), p. 3 — verified 2026-09-27
✓ 2 sources match Colorado State Extension, Mississippi State Extension list the same amounts.
Sources disagree · replaces 1 whole egg
Unflavored gelatin + water
The charts below do not print the same thing for 1 whole egg. We show each one as printed instead of averaging them.
Illinois Extension — one package in warm water
| Amount | Ingredient |
|---|---|
| 1 package | plain gelatin |
| 2 tbsp | warm water |
- University of Illinois Extension, Substitutions for Common Ingredients (modified December 2024), p. 1 — verified 2026-09-27
Colorado State Extension — cold water, then boiling water
| Amount | Ingredient |
|---|---|
| 1 tbsp | unflavored gelatin |
| 3 tbsp | cold water |
| 3 tsp | boiling water |
| 2 tbsp | Reduce the other liquid in the recipe by |
- Colorado State University Extension, Ingredient Substitutions (web page) — verified 2026-09-27
Sources disagree · replaces 1 whole egg
Baking powder + liquid
The charts below do not print the same thing for 1 whole egg. We show each one as printed instead of averaging them.
Illinois Extension — water and oil
| Amount | Ingredient |
|---|---|
| 1½ tbsp | water |
| 1½ tbsp | oil |
| 1 tsp | baking powder |
- University of Illinois Extension, Substitutions for Common Ingredients (modified December 2024), p. 1 — verified 2026-09-27
Colorado State Extension — vinegar and liquid
| Amount | Ingredient |
|---|---|
| ½ tsp | baking powder |
| 1 tbsp | vinegar |
| 1 tbsp | liquid |
- Colorado State University Extension, Ingredient Substitutions (web page) — verified 2026-09-27
Before you swap
- Colorado State and Mississippi State both describe the egg in their line as large. Illinois only says a whole egg.
- Illinois presents all of its egg swaps as replacements in a baking recipe and sorts them by the job the egg does, such as binding or leavening. Colorado State marks only its baking powder mix as a swap for baking.
- For gelatin, Illinois says to wait until you are ready to use it before mixing. Colorado State has you cool the mix and beat it until frothy before it goes into the recipe.
- Illinois also lists flax or chia seed with water, mashed banana or applesauce, and mayonnaise. Neither of the other charts prints those, so they are not on this page.
- Illinois and Mississippi State both mention egg whites, but for different uses, so egg whites are left off this page.
How long eggs keep in the fridge: eggs in the shell and hard-cooked.
How these ratios are checked: our method. Spotted a mismatch with a chart? Tell us and we will recheck the original.