How to Use Cornflour Instead of Egg in Recipes

Eggs are one of the most common ingredients in cooking and baking. They help bind ingredients, add moisture, create structure, and even make recipes fluffy. But what if you don’t eat eggs? Or you’ve simply run out of them?

The good news is that cornflour (also known as cornstarch) can be an excellent egg substitute in many recipes. Whether you are vegetarian, vegan, allergic to eggs, or just experimenting in the kitchen, this guide will teach you everything about using cornflour instead of eggs.

In this detailed 2000-word article, you will learn:

• Why eggs are used in recipes

• How cornflour works as a substitute

• Exact replacement ratios

• Where it works best (and where it doesn’t)

• Step-by-step examples

• Pro tips for perfect results

Let’s begin.

Why Are Eggs Used in Recipes?

Before replacing eggs, it’s important to understand what they actually do in cooking.

Eggs serve multiple purposes:

1. Binding

Eggs hold ingredients together in recipes like:

• Cutlets

• Patties

• Cookies

• Cakes

2. Moisture

Eggs add liquid and richness to:

• Muffins

• Brownies

• Pancakes

3. Structure

Egg proteins solidify when heated, helping:

• Cakes rise and hold shape

• Breads stay firm

4. Leavening (Fluffiness)

Beaten eggs trap air, making:

• Sponge cakes

• Soufflés

• Pancakes

Now, here’s the important part: cornflour can replace eggs for binding and thickening, but not for aeration (fluffiness from whipped eggs).

What Is Cornflour?

Cornflour (called cornstarch in some countries) is a fine white powder extracted from the starchy part of corn kernels. It is mainly used as:

• A thickening agent

• A coating for crispy frying

• A binding ingredient

Unlike eggs, cornflour contains no fat and no protein—only starch. That means it behaves differently but can still work beautifully in many recipes.

How Cornflour Replaces Egg

Cornflour works because of one powerful property:

👉 When mixed with water and heated, it thickens and forms a gel-like consistency.

This gel acts as:

• A binding agent

• A stabilizer

• A light thickener

It helps ingredients stick together just like eggs would.

However, remember:

• It does not create fluffiness

• It does not add richness like eggs

Cornflour-to-Egg Replacement Ratio

Here’s the most important part.

Standard Substitution:

1 tablespoon cornflour + 2 tablespoons water = 1 egg

Mix them together to form a smooth slurry before adding to your recipe.

This works best in:

• Cookies

• Pancakes

• Muffins

• Cutlets

• Brownies

• Quick breads

Step-by-Step: How to Use Cornflour as an Egg Substitute

Step 1: Measure Cornflour

Take 1 tablespoon of cornflour for every egg needed.

Step 2: Add Water

Add 2 tablespoons of water.

Step 3: Mix Well

Stir until smooth. No lumps.

Step 4: Add to Recipe

Add this mixture wherever the egg would normally go.

That’s it!

Best Recipes Where Cornflour Works Perfectly

1. Cookies

Cornflour works wonderfully in cookies because cookies do not rely heavily on egg aeration.

Result:

• Soft inside

• Slightly crisp edges

• Good structure

Tip: Add ½ teaspoon baking powder for slightly better texture.

2. Pancakes

In pancakes, eggs provide structure and slight fluffiness. Cornflour can replace them, but:

• Add ½ teaspoon baking powder

• Do not overmix

You’ll get soft, slightly dense pancakes.

3. Brownies

Cornflour works well in fudgy brownies.

Why?
Because brownies don’t need much fluffiness.

They turn out:

• Dense

• Moist

• Slightly chewy

4. Veg Cutlets & Patties

This is where cornflour shines!

Eggs are often used to bind:

• Potato patties

• Paneer cutlets

• Vegetable balls

Cornflour slurry works perfectly to hold everything together.

5. Muffins

Cornflour works in simple muffins, but:

• Texture will be slightly denser

• Add a little oil for moisture

Where Cornflour Does NOT Work Well

Be realistic about its limitations.

Cornflour is NOT suitable for:

• Sponge cakes

• Angel food cakes

• Meringues

• Soufflés

Why?

These recipes depend heavily on beaten egg whites for air and structure. Cornflour cannot replicate that.

Combining Cornflour with Other Ingredients (Better Results)

For improved texture, you can combine cornflour with:

1. Baking Powder

Improves fluffiness.

2. Vinegar + Baking Soda

Creates bubbles for lift.

3. Oil

Adds richness that eggs usually provide.

Example:
For 1 egg replacement in cake:

• 1 tbsp cornflour

• 2 tbsp water

• 1 tsp oil

• ¼ tsp baking powder

This gives better results.

Cornflour vs Other Egg Substitutes

Let’s compare.

Cornflour is the most neutral option in taste.

Texture Differences You Should Expect

When using cornflour instead of eggs:

• Slightly denser texture

• Less golden color

• Mildly less rich taste

To improve color:
Add a pinch of turmeric (very little).

Tips for Perfect Results

1. Always Make a Slurry

Never add dry cornflour directly.

2. Do Not Overuse

Too much cornflour makes recipes rubbery.

3. Bake at Correct Temperature

Cornflour thickens properly only when heated well.

4. Add Fat

Eggs contain fat. Add extra oil or butter if needed.

Is Cornflour Healthy as an Egg Substitute?

Cornflour is:

• Gluten-free

• Vegan

• Cholesterol-free

However:

• It is mostly carbohydrates

• Low in protein

So nutritionally, it does not replace eggs completely.

Vegan Baking with Cornflour

For vegan baking:

Cornflour is a great tool because:

• It is plant-based

• Neutral in taste

• Easily available

Many eggless bakeries use cornflour in:

• Cakes

• Cookies

• Brownies

Example Recipe: Eggless Vanilla Cake Using Cornflour

Ingredients:

• 1½ cups flour

• ½ cup sugar

• 1 tbsp cornflour + 2 tbsp water (egg replacement)

• ½ cup oil

• 1 cup milk

• 1 tsp baking powder

• ½ tsp vanilla

Method:

1. Mix dry ingredients.

2. Prepare cornflour slurry.

3. Combine wet and dry ingredients.

4. Bake at 180°C for 30–35 minutes.

Result: Soft, slightly dense, delicious eggless cake.

Common Mistakes to Avoid

❌ Adding too much cornflour
❌ Skipping baking powder
❌ Not mixing properly
❌ Expecting sponge-cake texture

Understand its limitations, and you’ll get excellent results.

Frequently Asked Questions

Can cornflour replace egg in cake?

Yes, but texture will be denser.

Can I fry with cornflour instead of egg?

Yes, especially for coating and binding.

Does cornflour change taste?

No, it is neutral.

Is cornflour vegan?

Yes.

Final Thoughts

Cornflour is one of the simplest and most effective egg substitutes for everyday cooking and baking. While it cannot mimic the airy structure of whipped eggs, it works wonderfully for:

• Cookies

• Brownies

• Pancakes

• Cutlets

• Muffins

• Quick breads

The key is understanding what role the egg plays in your recipe. If the egg is mainly for binding, cornflour is an excellent replacement.

Remember the golden rule:

1 tablespoon cornflour + 2 tablespoons water = 1 egg

Simple, affordable, and easily available — cornflour is a must-have ingredient for anyone exploring eggless cooking.

If used correctly, you can create delicious recipes without anyone even noticing the eggs are missing!

Happy cooking!