13 Egg Yolk Substitutes (With Ratios)

✔ Updated October 20, 2026 · Egg yolk substitutes with ratios for baking, sauces, custards and vegan cooking

Out of yolks, or cooking egg-free? The right egg yolk substitute depends on what the yolk is doing in your recipe, so here are the 13 swaps I reach for, with exact amounts for one yolk.

What Egg Yolks Do in a Recipe

A yolk is small, about 1 tablespoon, but it does a lot. Before you swap, figure out which of these jobs matters most in your recipe, then pick a substitute that does that job.

• Richness and fat: yolks are about one-third fat, which makes cakes tender and cookies chewy.
• Emulsifying: lecithin in the yolk holds oil and water together in mayo, hollandaise and dressings.
• Thickening: yolks set when heated, which is what thickens custards, curds and pastry cream.
• Binding and color: they hold doughs together and give a golden color and glossy finish.

The Best Egg Yolk Substitutes, Ranked

These are ranked from the closest all-purpose swap to the more specialized ones. All amounts replace one large egg yolk. My honest advice: for anything where the yolk is the star, like carbonara or a rich custard, a real yolk is hard to beat, so try these where the yolk is a supporting player.

Egg Yolk Substitute Chart

Amounts per 1 large egg yolk.

Substitute	Amount per yolk	Best for	Vegan?
Half a Whole Egg	About 1 1/2 tbsp beaten whole egg per yolk	Cakes, cookies, doughs, sauces	No
Butter or Oil Plus Egg White	2 tsp egg white + 1 tsp melted butter or neutral oil per yolk	Cookies, brownies, enriched doughs	No
Mayonnaise	1 tbsp mayonnaise per yolk	Chocolate cake, muffins, quick breads, brownies	No
Soy or Sunflower Lecithin	About 1 tsp lecithin granules or powder per yolk, dissolved in the liquid	Dressings, vegan mayo, emulsified sauces	Yes
Aquafaba	1 tbsp aquafaba per yolk	Vegan mayo, aioli, baking	Yes
Cornstarch Plus Cream	About 1 1/2 tsp cornstarch + 1 tbsp heavy cream per yolk	Pastry cream, puddings, pie fillings	No (use coconut cream for vegan)
Flax Egg	1 tsp ground flaxseed + 1 tbsp water per yolk, rested 5 minutes	Cookies, muffins, pancakes, veggie burgers	Yes
Chia Gel	1 tsp chia seeds (ground if you can) + 1 tbsp water per yolk, rested 10 minutes	Muffins, brownies, oatmeal cookies	Yes
Silken Tofu	1 tbsp blended silken tofu per yolk	Custard-style pies, quiche-style bakes, dense cakes	Yes
Unsweetened Applesauce	1 tbsp unsweetened applesauce per yolk	Muffins, quick breads, spice cakes	Yes
Chickpea Flour	1 tbsp chickpea flour + 1 tbsp water per yolk	Savory bakes, fritters, batters	Yes
Unflavored Gelatin	1 tsp unflavored gelatin bloomed in 1 tsp cold water, then stirred into 2 tsp hot water, per yolk	Cookies, bars, binding	No
Store-Bought Egg Replacer	Follow the package; roughly 1/3 of a whole-egg dose per yolk	Cookies, cakes, quick breads	Usually

Which Substitute Should You Use?

• Cakes, cookies and brownies: half a beaten egg, mayonnaise, or egg white plus butter. Vegan? Flax egg or applesauce.
• Mayonnaise, aioli and dressings: lecithin or aquafaba, whisked in before you slowly stream in the oil.
• Custards, pastry cream and puddings: cornstarch plus cream, or silken tofu for a vegan version.
• Egg wash for shine: brush with milk or cream mixed with a little melted butter or maple syrup.
• Pasta dough: add a little extra whole egg or a splash of olive oil and water.
• Savory binding: chickpea flour paste or a flax egg.

Tips and Common Mistakes

• Don't swap more than half the yolks in a yolk-heavy recipe like crème brûlée or lemon curd. The texture changes a lot.
• Measure small: I learned this one the hard way. A yolk is only about 1 tablespoon, so substitutes scaled for a whole egg (about 3 tablespoons) are too much.
• Expect paler color: most swaps lack the golden color. A pinch of turmeric fixes that in savory dishes.
• Leaveners aren't yolk swaps: baking soda with vinegar or sparkling water add lift, which is what whites do, not yolks.
• Allergies: mayo, half an egg and egg white still contain egg, so use a plant-based option for egg-free cooking.

Got Leftover Whites or Eggs?

If you are subbing yolks because you only have whites, whip them into meringues or an egg-white omelet. Extra whole eggs? Make egg foo young for dinner, or learn whether you can freeze hard-boiled eggs. Baking egg-free with other swaps too? My guides to coconut flour substitutes and baking soda vs baking powder will help.

Frequently Asked Questions

What can I use instead of 1 egg yolk?

For most baking, use half a beaten whole egg (about 1 1/2 tablespoons), 1 tablespoon of mayonnaise, or 2 teaspoons of egg white plus 1 teaspoon of melted butter. For egg-free baking, use a flax egg made from 1 teaspoon ground flaxseed and 1 tablespoon water.

What is a vegan substitute for egg yolk?

Aquafaba and lecithin are the best vegan swaps for sauces and mayo because they emulsify. For baking, use a flax or chia gel, silken tofu or unsweetened applesauce. For custards, use cornstarch with coconut cream or blended silken tofu.

Can I use a whole egg instead of egg yolks?

Yes. As a rule of thumb, one whole egg replaces about two yolks. The result will be a little less rich and a bit firmer, because the white adds water and protein. It works well in cakes and cookies but changes silky custards more.

What replaces egg yolk in custard or pastry cream?

Use about 1 1/2 teaspoons of cornstarch plus 1 tablespoon of heavy cream per yolk you leave out. Whisk the cornstarch into the cold milk first, then cook until it bubbles and thickens. For a vegan version, use coconut cream or blended silken tofu.

How do you replace egg yolk in homemade mayonnaise?

Use about 1 tablespoon of aquafaba or about 1 teaspoon of lecithin per yolk, with mustard and lemon juice or vinegar. Blend, then add the oil in a very slow stream so it emulsifies. An immersion blender makes it almost foolproof.