The egg is a staple ingredient for many dishes, especially for certain baked recipes, to which it provides structure, texture, moisture, and volume. Once you know which of these characteristics the egg contributes to your recipe, it’s easier to substitute it.

Once you’ve discovered the purpose of the egg in your dish, you should also consider the flavor, so that the substitute you choose doesn’t overpower the taste of what you’re baking.

When choosing an egg replacement, it’s important to know that the finished product will likely not be an exact replica. However, once you understand what eggs bring to the recipe and what result you want to achieve, you have taken the first step towards a successful exchange.

The egg provides structure, texture, moisture, and volume to baked goods in three main ways:

For example, if you replace the egg with mashed bananas, you’ll get the binding and emulsifying effect, while if you use baking soda with vinegar, it will provide the leavening effect.

There are special egg substitutes that you can find in supermarkets, but these homemade ingredients can also work for you.

1. Applesauce. The pectin found in applesauce acts as a binder, and since apples are high in sugar, it’s an ideal choice for quick breads, muffins, and cakes.

Apples are not leavening agents, so baked goods will be denser and moister with each egg replaced. How to use applesauce to replace one egg: use ¼ cup of applesauce.

2. Mashed bananas. Bananas work similarly to applesauce and also bind dry ingredients and add moisture. The natural sweetness of the fruit makes it ideal for sweeter baked goods, but if you need a more neutral flavor, you can try another pureed fruit, like mashed avocado. To replace one egg, use ¼ cup of mashed banana.

3. Yogurt. Plain yogurt or buttermilk can replace eggs to add moisture and richness to a recipe. They work best in baked goods with batter, like brownies, cakes, or drop cookies. Because yogurt and buttermilk contain acid, they can be used as leavening agents if you add baking soda or baking powder. To replace one egg, use ¼ cup of yogurt or buttermilk. As an extra tip, add ¼ teaspoon of baking powder if you need a little leavening.

4. Sparkling water. Sparkling water acts as a leavening agent by trapping air bubbles. It can also add moisture to a recipe and can be used alongside other egg substitutes, particularly denser options like fruit purees. This technique works in batter for cupcakes and cakes, and can also work with pancakes, waffles, and quick breads. To replace one egg, use ¼ cup of sparkling water.

5. Baking soda and vinegar. The chemical reaction between baking soda and vinegar releases carbon dioxide and water, which can add strength to pancakes, cakes, and quick bread batters. To replace one egg, combine one tablespoon of vinegar with one teaspoon of baking soda.

6. Ground chia seeds. The tiny seeds from the chia plant are packed with omega-3 fatty acids and fiber, and can also be used as a binder for breads, cookies, and cakes without adding any noticeable flavor. To emulate the richness of an egg, you can add a splash of vegetable oil. To replace one egg, combine one tablespoon of ground chia seeds with two tablespoons of warm water and one tablespoon of vegetable oil.

7. Ground flaxseeds. Like chia seeds, ground flaxseeds mixed with water have a gelatinous property that allows them to hold together other ingredients, such as binding meat or crab cakes. Flaxseeds can be purchased pre-ground, or you can choose to grind them in a coffee grinder. They add a stronger nutty flavor that can be an excellent addition to banana bread or oatmeal cookies. To replace one egg, add one tablespoon of ground flaxseeds with two or three tablespoons of water and let sit for 10 minutes.