Egg Replacement Substitutes

If you are a vegan, or prefer to avoid eggs for any reason, there are many ways to replace them with healthful substitutes. Replacing eggs in our diet is an easy way to reduce bad cholesterol and lower the risk for heart disease and strokes, as well as to reduce possible exposure to E. coli and Salmonella.

Eggs are typically used for cooking and baking to add moisture, help to bind ingredients, and act as a leavening agent. When choosing a substitute for a recipe, you must first figure out what function the eggs have in it. If the egg represents the main liquid ingredient in the recipe, then its function is to add moisture to it. If a baking recipe calls for eggs as well as baking soda and / or powder, then the egg acts as a binder. Finally, if the recipe does not require the use of either baking soda or baking powde then the egg acts as the leavening agent.

When choosing the type of replacement for eggs, it is very important to pay attention to the type of recipe and the final flavor one wants to achieve. The tips below provide a useful guideline on how to choose the right substitute for different types of recipes and get results which do not make you regret to have replaced your eggs with non animal products.

  • Fruit substitutes are generally a good choices for sweet baked goods.
  • When using pureed or mashed fruit as replacement, add 1/2 teaspoon of baking powder extra to the mix.
  • Tahini and almond butter are advised when using seed or nut butter as a substitute, as both have a milder flavor compared to other nut butters.
  • When using strong flavored substitutes, it is advisable to include some kind of extract to mitigate the flavor of the replacement.
  • Using too much soda may add bitterness to the recipe. Consider using half baking powder and half baking soda. As a general rule of thumb when baking, limit one teaspoon per each two cups of flour.
  • Tofu is the best choice for recipes with creamy consistency, such as custards, cheesecakes, puddings, and quiche. It works well also for both brownies and pound cakes.
EGG SUBSTITUTES: Each of the following substitutes replace one egg


1/4 cup silken tofu

1/4 cup of applesauce, banana, pureed fruit, pumpkin or squash + 1/2 tsp. baking powder

1 Tbs. flax meal + 3 Tbs. water

2 Tbs. arrowroot, cornstarch or potato starch + 1 Tbs. water

3 Tbs. vegannaise (vegan mayonnaise)

3 Tbs. mashed potatoes or tomato paste

3 Tbs. nut butter

3 Tbs. mashed beans

3 Tbs. vegetable oil + 1 Tbs. water

1 Tbs. agar powder + 1 Tsp. water whipped together, chilled and whipped again

1 Tbs. baking powder + 1 Tbs. vinegar

2 Tbs. baking soda + 2 Tsp. warm water + 1/2 tsp. vegetable oil

2 Tbs. baking soda + 2 Tbs. water

1 1/2 Tbs. baking powder + 1 Tsp. water + 1 tsp. apple cider vinegar

1 1/2 Tbs. baking powder + 1 1/2 Tbs. water + 1 1/2 tsp. vegetable oil

3 Tbs. water + 3 Tbs. flour+ 1 1/2 tsp. vegetable oil + 1/2 tsp. baking powder

1 1/2 Tbs. Ener-G + 2 Tbs. water

1 tsp. yeast + 1/3 cup water

1 1/2 Tsp. tapioca or cornstarch + 1 1/2 Tsp. potato starch + 3 1/2 Tbs. oil + pinch Xantahn gum

1/4 tsp. Xanthan gum + 1/4 cup water

1/4 Tsp. Agar powder + 1/4 cup water + 1 tsp. baking powder

Journals and Journeys: bottom page illustration
Journals and Journeys • © Loris Scagliarini (Lorini) 2000-2016