Eggs

Best baking substitutes for egg

Full ingredient page →

No. 01

whole egg

Use weight as master (1 large egg = 50 g; ~30 g white + ~20 g yolk). WHOLE-EGG (egg, liquid, pasteurized, duck, quail) swaps 1:1 BY WEIGHT - 3 Tbsp/45 g liquid = 1 egg; 1 duck = 1.5 chicken; 5 quail = 1 chicken. WHITE (30 g) for foam/structure; YOLK (20 g) for emulsifier/fat. Cross-tier needs the role-check in `adjustmentSuggestions`. For egg-free use the egg-replacers group.

Egg-products run on a master weight ratio (1 large egg = 50 g out of shell) with three tiers - whole egg, white (30 g, foam/structure), yolk (20 g, fat/emulsifier). The yolk-vs-white swap is asymmetric and recipe-role-dependent.

No. 02

flax egg

Per egg, match the job. Lift: 1/4 cup (57 g) aquafaba — the only common replacer that whips. Binding in cookies, brownies, muffins, pancakes, and quick breads: 1 flax or chia egg (1 Tbsp ground flax or whole chia + 3 Tbsp water, rested 5-10 min). Moisture in dense bakes: 1/4 cup mashed banana, applesauce, pumpkin, sweet potato, or blended silken tofu. Commercial powders: follow package.

No single egg replacer covers all of an egg's jobs, so pick by role: aquafaba for lift and whipping, flax or chia for binding, purees or silken tofu for moisture, and commercial powders for recipes that need both structure and lift.

No. 03

liquid egg

Use weight as master (1 large egg = 50 g; ~30 g white + ~20 g yolk). WHOLE-EGG (egg, liquid, pasteurized, duck, quail) swaps 1:1 BY WEIGHT - 3 Tbsp/45 g liquid = 1 egg; 1 duck = 1.5 chicken; 5 quail = 1 chicken. WHITE (30 g) for foam/structure; YOLK (20 g) for emulsifier/fat. Cross-tier needs the role-check in `adjustmentSuggestions`. For egg-free use the egg-replacers group.

Egg-products run on a master weight ratio (1 large egg = 50 g out of shell) with three tiers - whole egg, white (30 g, foam/structure), yolk (20 g, fat/emulsifier). The yolk-vs-white swap is asymmetric and recipe-role-dependent.

Why these picks

Swaps that preserve structure, moisture, leavening, and browning in baked goods. The ranking favors substitutes for egg that preserve binder, emulsifier, lift, with verified adjustment notes.

Baking is less forgiving than stovetop cooking; watch hydration, lift, and fat balance after any swap.

Context-ranked swaps

01

whole egg

Within tier 1:1 by weight (1 large egg = 50 g); cross-tier needs the role-check.

Egg-products run on a master weight ratio (1 large egg = 50 g out of shell) with three tiers - whole egg, white (30 g, foam/structure), yolk (20 g, fat/emulsifier). The yolk-vs-white swap is asymmetric and recipe-role-dependent.

Read full notes+

Why this works

Eggs are multifunctional - emulsify (yolk lecithin), bind (whole-egg coagulation), aerate (whipped white foam), enrich (yolk fat), color (yolk carotenoids), and brown (Maillard). The egg-products rule covers swaps WITHIN the egg-product family (chicken, duck, quail, liquid, pasteurized, white alone, yolk alone) by weight: (1) master ratio is 1 large egg = 50 g out of shell across the whole-egg tier; (2) liquid egg cartons are not interchangeable - some are whole-egg (1:1 by weight), others are egg-white-only (Egg Beaters Original is 99% whites) and live in the white tier; (3) duck and quail scale by weight - 1 duck = 1.5 chicken, 5 quail = 1 chicken; (4) yolk-vs-white is asymmetric and recipe-role dependent. White (30 g, ~10% protein, ~88% water) is foam-and-structure; yolk (20 g, ~33% fat, ~16% protein, ~50% water + lecithin) is fat-and-emulsifier-and-color. 2 whites do NOT replace 1 whole egg in custard, lemon curd, hollandaise, mayo, pound cake, or brioche; 2.5 yolks do NOT replace 1 whole egg in angel food, meringue, sponge, chiffon, soufflé, or pavlova. Pasteurized eggs (shell or carton liquid) are the safety standard for raw/barely-cooked recipes - pasteurized in-shell whips to ~80-85% volume of raw; pasteurized liquid whites barely whip. Chicken-egg cross-reactivity means duck and quail are NOT safe for the egg-allergic - use the egg-replacers group (flax, chia, aquafaba, silken tofu, commercial replacer).

Flavor
Chicken eggs are the flavor reference - mild, sulfurous, yolk-rich. Duck eggs read richer, gamy, more yolk-forward. Quail read mild. Liquid egg cartons read slightly off versus fresh - fine in scrambled but noticeable in custard. Yolks read rich, fatty, slightly sweet. Whites are nearly neutral raw, slightly sulfurous cooked. Pasture-raised eggs carry richer yolk and stronger flavor.
Texture
Whole eggs balance fat and structure. Liquid cartons bind/scramble like fresh but foam less. Duck eggs make taller cakes and richer custards. Whites whip to ~6-8x volume fresh, room temp, yolk-free - basis of meringue, soufflé, angel food, macaron. Yolks emulsify oil into mayo (~1/cup) and butter into hollandaise. Pasteurized in-shell whips to ~80-85% of raw; pasteurized liquid whites barely whip.

Where it fails

Very high when 2 whites replace 1 whole egg where the yolk role matters (custard, curd, hollandaise, mayo, pound cake), when 2.5 yolks replace 1 whole egg where the white role matters (angel food, meringue, sponge, chiffon, soufflé, macaron), or when any egg-products member subs for an egg-allergic person. High when raw eggs go into mayo/Caesar/eggnog/tiramisu without pasteurization, pasteurized liquid whites go into meringue (won't whip), or duck eggs replace chicken by COUNT not WEIGHT.

  • Use the master weight ratio. Whole-egg tier: 1 large chicken egg = 50 g out of shell (US recipe-development standard); 1 medium = 44 g; 1 extra-large = 56 g; 1 jumbo = 63 g. Liquid whole egg in cartons (Egg Beaters Original is white-only, NOT whole egg; check the label - some cartons are whole egg, some are white-only): 3 Tbsp / 45 g liquid whole egg = 1 large egg by weight. Refrigerated pasteurized whole eggs in shell: 1:1 by count or weight with regular eggs. Duck egg ~70-90 g out of shell; 1 duck egg ~= 1.5 large chicken eggs by weight. Quail egg ~9-12 g out of shell; 5 quail eggs = 1 large chicken egg by weight. Egg white tier: 1 large white = 30 g; 2 large whites = 60 g but read the role-check before substituting for 1 whole egg. Egg yolk tier: 1 large yolk = 20 g; 2.5 large yolks = 50 g but read the role-check before substituting for 1 whole egg. For finicky baking (chiffon, sponge, macaron, custard) always weigh - within-carton variation can be ~5-10%.
  • The yolk-vs-white substitution is asymmetric and role-dependent. EMULSIFIER ROLE (yolks only): mayonnaise (~1 yolk per cup oil), hollandaise (~1 yolk per 1/4 cup butter), lemon curd, custard, ice cream base, pasta dough, pâte sablée, mayonnaise-based dressings - use yolks 1:1 by weight; never substitute whites here. FOAM / LIFT ROLE (whites only): angel food cake, meringue, soufflé, sponge cake, chiffon, macaron, pavlova, white mousse, royal icing - use whites 1:1 by weight, ideally fresh and room temperature with ~1/4 tsp cream of tartar or lemon juice per 4 whites for stability; never substitute yolks here. STRUCTURE / BIND ROLE (whole eggs): drop cookies, quick breads, muffins, brownies, cakes, pancakes, batter coatings, meatballs / meatloaf binding - use whole eggs 1:1 by weight; in low-fat reformulations 2 egg whites can replace 1 whole egg with the trade-off of less richness, less browning, and a slightly drier crumb.

Source: King Arthur Baking: Guide for substituting eggs

02

flax egg

1 egg : 1/4 cup aquafaba or puree, or 1 flax/chia egg

No single egg replacer covers all of an egg's jobs, so pick by role: aquafaba for lift and whipping, flax or chia for binding, purees or silken tofu for moisture, and commercial powders for recipes that need both structure and lift.

Read full notes+

Why this works

An egg contributes structure (protein coagulation), lift (whipped air and steam), binding, moisture, emulsification, browning, and richness, and no single replacer covers all of those jobs at once. Aquafaba is the only common replacer that whips to a meringue and is King Arthur's recommended starting point when in doubt; it carries lift but adds little structure on its own. Flax and chia eggs add body and bind, work well in soft, low-rising bakes (cookies, brownies, dense muffins, quick breads, most yeast breads except enriched doughs like brioche), and are not the right choice for light, fluffy cakes. Silken tofu and fruit or vegetable purees add moisture and some binding but no lift, and they shine in already-dense bakes like brownies and quick breads. Commercial egg replacer powders are starch-and-leavener blends that give cookies and standard cakes both a little structure and a little lift, but they cannot mimic the protein network of three or more eggs in a structurally fragile recipe. As a rule of thumb these swaps are reliable for recipes that call for one or two eggs; recipes calling for three or more eggs (sponge cakes, pound cakes, popovers, custards, soufflés) are unlikely to succeed with a one-for-one replacer swap regardless of which replacer you choose.

Flavor
Aquafaba and commercial powders are nearly neutral. Flax and chia add a mild nutty flavor and tiny dark flecks; chia is slightly more neutral than flax. Banana, applesauce, pumpkin, and sweet potato bring noticeable fruit or vegetable flavor and added sweetness, so they fit best in already-flavored bakes. Silken tofu is close to neutral when blended fully smooth.
Texture
Replacers trade lift for density and chew. Aquafaba stays closest to egg-based texture (and is the only one that gives meringue or angel-food aeration). Flax and chia firm and bind without loft — cookies and brownies stay chewy, quick breads tight-crumbed. Silken tofu and purees push bakes toward dense, moist, fudgy. Multi-egg recipes lose the most rise even with the best replacer.

Where it fails

Very high in egg-protein recipes: stirred and baked custards, lemon curd, pastry cream, flans, pots de creme, quiche, frittata, hollandaise (mayonnaise uses a different aquafaba technique), souffles, popovers, sponge and chiffon cakes, angel food, royal icing. High in pound cakes and other 3+ egg structurally fragile bakes. Medium in standard butter cakes (use aquafaba or a commercial powder); low in cookies, brownies, dense quick breads, and most yeast breads.

  • Pick by the egg's primary job in this recipe: aquafaba for lift and as the safest general-purpose pick, flax or chia egg for binding in cookies and quick breads, silken tofu or a fruit or vegetable puree for moisture in dense bakes, and a commercial egg replacer powder when the recipe needs both a little structure and a little lift (standard butter cakes and structured cookies).
  • Non-egg replacers do not reproduce yolk lecithin's emulsification, so do not use them as a one-for-one swap in mayonnaise, hollandaise, lemon curd, pastry cream, baked custards, quiche, ice cream bases, or any other recipe whose set or smoothness comes from egg coagulation; reach for a recipe that is already designed without eggs instead.

Source: King Arthur Baking: Guide for substituting eggs

03

liquid egg

Within tier 1:1 by weight (1 large egg = 50 g); cross-tier needs the role-check.

Egg-products run on a master weight ratio (1 large egg = 50 g out of shell) with three tiers - whole egg, white (30 g, foam/structure), yolk (20 g, fat/emulsifier). The yolk-vs-white swap is asymmetric and recipe-role-dependent.

Read full notes+

Why this works

Eggs are multifunctional - emulsify (yolk lecithin), bind (whole-egg coagulation), aerate (whipped white foam), enrich (yolk fat), color (yolk carotenoids), and brown (Maillard). The egg-products rule covers swaps WITHIN the egg-product family (chicken, duck, quail, liquid, pasteurized, white alone, yolk alone) by weight: (1) master ratio is 1 large egg = 50 g out of shell across the whole-egg tier; (2) liquid egg cartons are not interchangeable - some are whole-egg (1:1 by weight), others are egg-white-only (Egg Beaters Original is 99% whites) and live in the white tier; (3) duck and quail scale by weight - 1 duck = 1.5 chicken, 5 quail = 1 chicken; (4) yolk-vs-white is asymmetric and recipe-role dependent. White (30 g, ~10% protein, ~88% water) is foam-and-structure; yolk (20 g, ~33% fat, ~16% protein, ~50% water + lecithin) is fat-and-emulsifier-and-color. 2 whites do NOT replace 1 whole egg in custard, lemon curd, hollandaise, mayo, pound cake, or brioche; 2.5 yolks do NOT replace 1 whole egg in angel food, meringue, sponge, chiffon, soufflé, or pavlova. Pasteurized eggs (shell or carton liquid) are the safety standard for raw/barely-cooked recipes - pasteurized in-shell whips to ~80-85% volume of raw; pasteurized liquid whites barely whip. Chicken-egg cross-reactivity means duck and quail are NOT safe for the egg-allergic - use the egg-replacers group (flax, chia, aquafaba, silken tofu, commercial replacer).

Flavor
Chicken eggs are the flavor reference - mild, sulfurous, yolk-rich. Duck eggs read richer, gamy, more yolk-forward. Quail read mild. Liquid egg cartons read slightly off versus fresh - fine in scrambled but noticeable in custard. Yolks read rich, fatty, slightly sweet. Whites are nearly neutral raw, slightly sulfurous cooked. Pasture-raised eggs carry richer yolk and stronger flavor.
Texture
Whole eggs balance fat and structure. Liquid cartons bind/scramble like fresh but foam less. Duck eggs make taller cakes and richer custards. Whites whip to ~6-8x volume fresh, room temp, yolk-free - basis of meringue, soufflé, angel food, macaron. Yolks emulsify oil into mayo (~1/cup) and butter into hollandaise. Pasteurized in-shell whips to ~80-85% of raw; pasteurized liquid whites barely whip.

Where it fails

Very high when 2 whites replace 1 whole egg where the yolk role matters (custard, curd, hollandaise, mayo, pound cake), when 2.5 yolks replace 1 whole egg where the white role matters (angel food, meringue, sponge, chiffon, soufflé, macaron), or when any egg-products member subs for an egg-allergic person. High when raw eggs go into mayo/Caesar/eggnog/tiramisu without pasteurization, pasteurized liquid whites go into meringue (won't whip), or duck eggs replace chicken by COUNT not WEIGHT.

  • Use the master weight ratio. Whole-egg tier: 1 large chicken egg = 50 g out of shell (US recipe-development standard); 1 medium = 44 g; 1 extra-large = 56 g; 1 jumbo = 63 g. Liquid whole egg in cartons (Egg Beaters Original is white-only, NOT whole egg; check the label - some cartons are whole egg, some are white-only): 3 Tbsp / 45 g liquid whole egg = 1 large egg by weight. Refrigerated pasteurized whole eggs in shell: 1:1 by count or weight with regular eggs. Duck egg ~70-90 g out of shell; 1 duck egg ~= 1.5 large chicken eggs by weight. Quail egg ~9-12 g out of shell; 5 quail eggs = 1 large chicken egg by weight. Egg white tier: 1 large white = 30 g; 2 large whites = 60 g but read the role-check before substituting for 1 whole egg. Egg yolk tier: 1 large yolk = 20 g; 2.5 large yolks = 50 g but read the role-check before substituting for 1 whole egg. For finicky baking (chiffon, sponge, macaron, custard) always weigh - within-carton variation can be ~5-10%.
  • The yolk-vs-white substitution is asymmetric and role-dependent. EMULSIFIER ROLE (yolks only): mayonnaise (~1 yolk per cup oil), hollandaise (~1 yolk per 1/4 cup butter), lemon curd, custard, ice cream base, pasta dough, pâte sablée, mayonnaise-based dressings - use yolks 1:1 by weight; never substitute whites here. FOAM / LIFT ROLE (whites only): angel food cake, meringue, soufflé, sponge cake, chiffon, macaron, pavlova, white mousse, royal icing - use whites 1:1 by weight, ideally fresh and room temperature with ~1/4 tsp cream of tartar or lemon juice per 4 whites for stability; never substitute yolks here. STRUCTURE / BIND ROLE (whole eggs): drop cookies, quick breads, muffins, brownies, cakes, pancakes, batter coatings, meatballs / meatloaf binding - use whole eggs 1:1 by weight; in low-fat reformulations 2 egg whites can replace 1 whole egg with the trade-off of less richness, less browning, and a slightly drier crumb.

Source: King Arthur Baking: Guide for substituting eggs

04

chia egg

1 egg : 1/4 cup aquafaba or puree, or 1 flax/chia egg

No single egg replacer covers all of an egg's jobs, so pick by role: aquafaba for lift and whipping, flax or chia for binding, purees or silken tofu for moisture, and commercial powders for recipes that need both structure and lift.

Read full notes+

Why this works

An egg contributes structure (protein coagulation), lift (whipped air and steam), binding, moisture, emulsification, browning, and richness, and no single replacer covers all of those jobs at once. Aquafaba is the only common replacer that whips to a meringue and is King Arthur's recommended starting point when in doubt; it carries lift but adds little structure on its own. Flax and chia eggs add body and bind, work well in soft, low-rising bakes (cookies, brownies, dense muffins, quick breads, most yeast breads except enriched doughs like brioche), and are not the right choice for light, fluffy cakes. Silken tofu and fruit or vegetable purees add moisture and some binding but no lift, and they shine in already-dense bakes like brownies and quick breads. Commercial egg replacer powders are starch-and-leavener blends that give cookies and standard cakes both a little structure and a little lift, but they cannot mimic the protein network of three or more eggs in a structurally fragile recipe. As a rule of thumb these swaps are reliable for recipes that call for one or two eggs; recipes calling for three or more eggs (sponge cakes, pound cakes, popovers, custards, soufflés) are unlikely to succeed with a one-for-one replacer swap regardless of which replacer you choose.

Flavor
Aquafaba and commercial powders are nearly neutral. Flax and chia add a mild nutty flavor and tiny dark flecks; chia is slightly more neutral than flax. Banana, applesauce, pumpkin, and sweet potato bring noticeable fruit or vegetable flavor and added sweetness, so they fit best in already-flavored bakes. Silken tofu is close to neutral when blended fully smooth.
Texture
Replacers trade lift for density and chew. Aquafaba stays closest to egg-based texture (and is the only one that gives meringue or angel-food aeration). Flax and chia firm and bind without loft — cookies and brownies stay chewy, quick breads tight-crumbed. Silken tofu and purees push bakes toward dense, moist, fudgy. Multi-egg recipes lose the most rise even with the best replacer.

Where it fails

Very high in egg-protein recipes: stirred and baked custards, lemon curd, pastry cream, flans, pots de creme, quiche, frittata, hollandaise (mayonnaise uses a different aquafaba technique), souffles, popovers, sponge and chiffon cakes, angel food, royal icing. High in pound cakes and other 3+ egg structurally fragile bakes. Medium in standard butter cakes (use aquafaba or a commercial powder); low in cookies, brownies, dense quick breads, and most yeast breads.

  • Pick by the egg's primary job in this recipe: aquafaba for lift and as the safest general-purpose pick, flax or chia egg for binding in cookies and quick breads, silken tofu or a fruit or vegetable puree for moisture in dense bakes, and a commercial egg replacer powder when the recipe needs both a little structure and a little lift (standard butter cakes and structured cookies).
  • Non-egg replacers do not reproduce yolk lecithin's emulsification, so do not use them as a one-for-one swap in mayonnaise, hollandaise, lemon curd, pastry cream, baked custards, quiche, ice cream bases, or any other recipe whose set or smoothness comes from egg coagulation; reach for a recipe that is already designed without eggs instead.

Source: King Arthur Baking: Guide for substituting eggs

05

pasteurized egg

Within tier 1:1 by weight (1 large egg = 50 g); cross-tier needs the role-check.

Egg-products run on a master weight ratio (1 large egg = 50 g out of shell) with three tiers - whole egg, white (30 g, foam/structure), yolk (20 g, fat/emulsifier). The yolk-vs-white swap is asymmetric and recipe-role-dependent.

Read full notes+

Why this works

Eggs are multifunctional - emulsify (yolk lecithin), bind (whole-egg coagulation), aerate (whipped white foam), enrich (yolk fat), color (yolk carotenoids), and brown (Maillard). The egg-products rule covers swaps WITHIN the egg-product family (chicken, duck, quail, liquid, pasteurized, white alone, yolk alone) by weight: (1) master ratio is 1 large egg = 50 g out of shell across the whole-egg tier; (2) liquid egg cartons are not interchangeable - some are whole-egg (1:1 by weight), others are egg-white-only (Egg Beaters Original is 99% whites) and live in the white tier; (3) duck and quail scale by weight - 1 duck = 1.5 chicken, 5 quail = 1 chicken; (4) yolk-vs-white is asymmetric and recipe-role dependent. White (30 g, ~10% protein, ~88% water) is foam-and-structure; yolk (20 g, ~33% fat, ~16% protein, ~50% water + lecithin) is fat-and-emulsifier-and-color. 2 whites do NOT replace 1 whole egg in custard, lemon curd, hollandaise, mayo, pound cake, or brioche; 2.5 yolks do NOT replace 1 whole egg in angel food, meringue, sponge, chiffon, soufflé, or pavlova. Pasteurized eggs (shell or carton liquid) are the safety standard for raw/barely-cooked recipes - pasteurized in-shell whips to ~80-85% volume of raw; pasteurized liquid whites barely whip. Chicken-egg cross-reactivity means duck and quail are NOT safe for the egg-allergic - use the egg-replacers group (flax, chia, aquafaba, silken tofu, commercial replacer).

Flavor
Chicken eggs are the flavor reference - mild, sulfurous, yolk-rich. Duck eggs read richer, gamy, more yolk-forward. Quail read mild. Liquid egg cartons read slightly off versus fresh - fine in scrambled but noticeable in custard. Yolks read rich, fatty, slightly sweet. Whites are nearly neutral raw, slightly sulfurous cooked. Pasture-raised eggs carry richer yolk and stronger flavor.
Texture
Whole eggs balance fat and structure. Liquid cartons bind/scramble like fresh but foam less. Duck eggs make taller cakes and richer custards. Whites whip to ~6-8x volume fresh, room temp, yolk-free - basis of meringue, soufflé, angel food, macaron. Yolks emulsify oil into mayo (~1/cup) and butter into hollandaise. Pasteurized in-shell whips to ~80-85% of raw; pasteurized liquid whites barely whip.

Where it fails

Very high when 2 whites replace 1 whole egg where the yolk role matters (custard, curd, hollandaise, mayo, pound cake), when 2.5 yolks replace 1 whole egg where the white role matters (angel food, meringue, sponge, chiffon, soufflé, macaron), or when any egg-products member subs for an egg-allergic person. High when raw eggs go into mayo/Caesar/eggnog/tiramisu without pasteurization, pasteurized liquid whites go into meringue (won't whip), or duck eggs replace chicken by COUNT not WEIGHT.

  • Use the master weight ratio. Whole-egg tier: 1 large chicken egg = 50 g out of shell (US recipe-development standard); 1 medium = 44 g; 1 extra-large = 56 g; 1 jumbo = 63 g. Liquid whole egg in cartons (Egg Beaters Original is white-only, NOT whole egg; check the label - some cartons are whole egg, some are white-only): 3 Tbsp / 45 g liquid whole egg = 1 large egg by weight. Refrigerated pasteurized whole eggs in shell: 1:1 by count or weight with regular eggs. Duck egg ~70-90 g out of shell; 1 duck egg ~= 1.5 large chicken eggs by weight. Quail egg ~9-12 g out of shell; 5 quail eggs = 1 large chicken egg by weight. Egg white tier: 1 large white = 30 g; 2 large whites = 60 g but read the role-check before substituting for 1 whole egg. Egg yolk tier: 1 large yolk = 20 g; 2.5 large yolks = 50 g but read the role-check before substituting for 1 whole egg. For finicky baking (chiffon, sponge, macaron, custard) always weigh - within-carton variation can be ~5-10%.
  • The yolk-vs-white substitution is asymmetric and role-dependent. EMULSIFIER ROLE (yolks only): mayonnaise (~1 yolk per cup oil), hollandaise (~1 yolk per 1/4 cup butter), lemon curd, custard, ice cream base, pasta dough, pâte sablée, mayonnaise-based dressings - use yolks 1:1 by weight; never substitute whites here. FOAM / LIFT ROLE (whites only): angel food cake, meringue, soufflé, sponge cake, chiffon, macaron, pavlova, white mousse, royal icing - use whites 1:1 by weight, ideally fresh and room temperature with ~1/4 tsp cream of tartar or lemon juice per 4 whites for stability; never substitute yolks here. STRUCTURE / BIND ROLE (whole eggs): drop cookies, quick breads, muffins, brownies, cakes, pancakes, batter coatings, meatballs / meatloaf binding - use whole eggs 1:1 by weight; in low-fat reformulations 2 egg whites can replace 1 whole egg with the trade-off of less richness, less browning, and a slightly drier crumb.

Source: King Arthur Baking: Guide for substituting eggs

Tools

Use this substitution context in a full recipe or match it against pantry staples.

Convert recipeMatch pantry