How Much Flour to Substitute for Eggs
Works for baking and slow cook. Flour comes across milder than Eggs.
How much flour equals one egg?
Use 3 tablespoons flour per egg.
Health notes
Compared with Eggs, Flour has: more calories (364 vs 143 per 100g in Eggs), less fat (1g vs 9.5g per 100g in Eggs), less saturated fat (0.2g vs 3.1g per 100g in Eggs), less protein (10.3g vs 12.6g per 100g in Eggs), and more carbs (76.3g vs 0.7g per 100g in Eggs).
Using flour as an egg substitute in baking
3 tbsp flour per egg; add water. Muffins only, not sponge cakes.
Other cooking methods
- Slow Cook
3 tbsp flour per egg to thicken stews; whisk well.
Methods to avoid (6)
- Sauteing
Not recommended: flour clumps in hot pans.
- Frying
Not recommended: won't bind coatings like egg wash.
- Grilling
Not recommended: flour burns on the grate.
- Steaming
Not recommended: won't emulsify or leaven.
- Raw Cold
Not recommended: raw flour taste in dressings.
- Drinks
Not recommended: chalky texture in liquids.
FAQ
- How much flour equals one egg?
3 tablespoons. For a typical recipe:
- 1 egg → 3 tablespoons
- 2 eggs → 6 tablespoons
- 3 eggs → 9 tablespoons
- Can I substitute flour for Eggs in baking?
Yes. 3 tbsp flour per egg; add water. Muffins only, not sponge cakes. Not recommended: flour clumps in hot pans.
- How much flour to use as an egg substitute?
Add a pinch of baking powder if you need slight lift.
- How does the flavor change when substituting Flour for Eggs?
Flour comes across milder than eggs.
- How does texture change when substituting Flour for Eggs?
Flour denser crumb with less rise and a pastier mouthfeel.
- What else should I know about substituting Flour for Eggs?
For muffins, pancakes, and quick binders. Expect denser, crumblier structure with no lift or emulsion. Skip custards, mayo-style sauces, and recipes needing rise. Add 1 tbsp water per tablespoon flour to mimic egg moisture. Flour won't set like protein when heated. Taste as you go and adjust salt or sweetener before serving.
- What still works when substituting Flour for Eggs?
Flour still works as a thickener, structure builder, and binder.
- What won't work when substituting Flour for Eggs?
Flour won't work as a emulsifier, leavener, fat, moisture provider, and protein enrichment.
- How well does Flour match Eggs?
Flour is stretch on structure, stretch on heat, and stretch on flavor.
- How does nutrition compare per 100g when substituting Flour for Eggs?
Flour is slightly lower in protein, and has about x10 fewer fat and x20 fewer sat. fat, and about x3 more calories.
- How do the flavor notes shift when substituting Flour for Eggs?
The flavor shifts toward less sweet, more acidic, less pungent, and less umami notes.