The best egg substitute depends on what the egg brings to the original recipe, such as binding, leavening, or added flavor. Examples include mashed banana, margarine, and chickpea flour.
Eggs are incredibly versatile. People can eat them as part of a meal, such as scrambled, hard-boiled, or as an omelet. Cooks might use eggs as a binding or leavening agent in cake and cookie recipes.
However, not everyone can eat eggs or may choose not to eat them. A person may be allergic, or may not want to consume animal products for ethical or religious reasons.
This article lists 16 different egg substitutes for baking, binding, flavor, and more.
The Asthma and Allergy Foundation of America (AAFA) recommends considering the role eggs play in a recipe when choosing an appropriate egg substitute.
For instance, eggs tend to play one of two roles in a baked good recipe.
Sometimes, they act as a binding agent, meaning they hold the ingredients together. They can also act as a leavening agent, meaning they help the recipe rise. In some cases, eggs do both jobs.
It is worth noting that egg substitutes do not tend to work in recipes that call for three or more eggs.
Using egg substitutes in some of the following desserts will usually lead to a poor consistency:
- pound cakes
- sponge cakes
- angel food cakes
It is also important to understand the difference between egg replacements and egg substitutes.
Commercially available egg replacement products can sometimes contain egg. The AAFA advises people to always read the label.
Some common egg substitutes include:
1. Mashed banana
Mashed bananas can act as a binding agent when baking or making pancake batter. Replace each egg with half a ripe banana.
2. Applesauce
Applesauce can also act as a binding agent. Try replacing each egg with 1/4 cup of applesauce.
3. Fruit puree
Fruit puree will help bind a recipe in a similar way to applesauce.
1/4 cup will replace one egg. It is worth noting that using fruit to replace eggs can change the flavor of a recipe or dish. Savory fruit purees, such as pumpkin, will add less sweetness.
4. Avocado
1/4 cup of pureed avocado per egg can act as a binding agent in a recipe. It can also add moistness and richness.
5. Gelatin
To make gelatin for use in a recipe, mix 1 cup of boiling water with 2 teaspoons (tsp) of unflavored gelatin.
While it is an effective binding agent, this option is not suitable for people who follow a vegan diet.
6. Xanthan gum
Xanthan gum is a white powder that comes from the exoskeleton of bacteria.
Add 1 tsp per recipe to bind and add texture to egg-free cakes and cookies, as well as milk-free ice cream.
7. Vegetable oil and baking powder
This substitute works when people need eggs as a leavening agent.
Mix 1 1/2 tablespoons (tbsp) of vegetable oil, 1 1/2 tbsp water, and 1 tsp of baking powder per egg. Be sure to use baking powder, not baking soda.
8. Margarine
Margarine works as a substitute for an egg glaze.
Instead of brushing a beaten egg onto recipes before baking, use melted margarine.
9. Flaxseeds
Use flaxseeds as an egg replacement for binding and adding texture. They work best in recipes like bran muffins and oatmeal cookies.
Whisk 1 tbsp of ground flaxseed with 3 tbsp of water, then let the mixture sit for about 20 minutes. It will change texture and look a little like egg whites.
Just like some eggs, flaxseeds are high in omega-3 fatty acids.
They also have a similar fat and protein profile to eggs. However, they can add a grainy or nutty flavor to the finished product.
10. Chia seeds
Chia seeds act in the same way as flaxseeds in a recipe. They can help bind ingredients and are best used in recipes such as breads and wholemeal cookies.
Mix 1 tablespoon of ground chia seeds with 3 tablespoons of water, then leave to sit for about 20 minutes. It will become thick and egg-white-like.
The mixture will have a darker color than eggs, and this can make the final product darker too.
11. Seeds and baking powder
Chia and flaxseeds are another alternative leavening agent. Mix 1 tbsp of the seeds with 3 tbsp of water and leave to sit.
Once the texture has changed to a more gel-like consistency, add 1/2 tsp of baking powder per egg mentioned in the recipe.
12. Powdered egg replacements
Lots of companies make and sell powdered egg replacements. People can use these to bind, leaven or add texture or richness.
Examples include Egg Replacer, The Vegg and The VeganEgg.
Each product has a slightly different offering. Some even include some egg. Therefore, it is important to always read the label and the ingredients list to ensure the product is suitable.
13. Chickpea flour
Make egg-free omelets and pancakes by using 2 to 3 tbsp of chickpea flour mixed with an equal amount of water instead of one egg.
Nutritional yeast flakes can add depth of flavor to the recipe.
14. Firm tofu
Replace hard-boiled eggs in salads and sandwiches with extra firm tofu. This type of tofu has a similar texture and protein content to eggs.
The Academy of Nutrition and Dietetics suggests using 2 ounces (oz) of chopped, extra firm tofu to replace one hard-boiled egg.
15. White beans
White beans can also act as a hard-boiled egg replacement.
Like tofu, they have a similar texture and protein content. Try adding white beans to salads and sandwiches.
16. Scrambled tofu
Scrambled tofu is a great alternative to scrambled eggs.
Adding turmeric will create a yellow color similar to egg, and nutritional yeast flakes will add flavor.
Some people even add kala namak, or Himalayan black salt, due to its sulfurous, egg-like flavor.
Aim for 2 oz of silken or firm tofu per egg.
Eggs are incredibly versatile and have properties that benefit a variety of recipes.
However, not everyone can or wants to eat eggs. Some people are allergic, while others follow a vegan diet, for example.
Luckily, many egg substitutes exist. To pick the right one, people should consider the role eggs play in their recipe, such as binding, leavening, or adding flavor and texture.
People should always read the label before using egg replacement products. Sometimes, they contain eggs or other allergens.
