Egg Substitutions

Every ingredient in the kitchen is a tool in your toolbox when it comes to baking for alternative diets. And in this analogy, eggs are the hammer. No way around it, you need this tool! Whether you are vegan, vegetarian, allergic to eggs, or trying an elimination diet…it can be difficult to bake and maintain that perfect texture. Eggs provide three major characteristics to a baked good. They provide binding, leavening, and they add moisture. Depending on the needs of your recipe, one egg substitute may be better than another. Before choosing a replacement, evaluate what purpose the egg will serve and what texture you need. To help, use our chart below!

– Substitutes = 1 egg –

Binding Agent 

Substitute

Formula

Instructions

Flavor

Uses

Applesauce ¼ cup unsweetened applecause + 1 tsp baking powder
  1. Mix formula together in a small bowl or saucepan.
  2. Heat via microwave or stovetop until mixture begins to bubble.
  3. Add to recipe!
Slight apple flavor. Use in recipes with strong flavors (chocolate) or flavor complimentary recipes (fruit cakes, etc) Brownies, muffins, sweet breads and cookies.
Chickpea flour ¼ cup chickpea flour + ¼ cup water/regular or alternative milk Add to the recipe during any stage of cooking. Neutral unless undercooked Perfect texture for egg-heavy recipes. Baked goods, quiches, omelets, and scrambles!
Flax/Chia seeds 1 tbsp ground seeds + 3 tbsp of water Mix formula until it thickens, add to recipe.

Tips:

**Whole seeds can be ground in a coffee grinder if necessary. First grind white rice to remove the coffee flavor from the grinder!

Neutral All-around egg replacement! Muffins, sweet breads, lasagna, and cookies
Mashed fruits/vegetables ¼ cup of mashed, ripened fruit or vegetable Banana, pear, avocado, potato, sweet potato, pumpkin and squash work well! Add at any stage of the recipe. Depends on ingredient of choice. Choose ripe fruit to improve flavor. Only use for a binding/moistening agent when leavening isn’t required.
Nut Butter 3 tbsp of butter (cashew, almond, peanut, etc) Use a smooth nut butter– chunky will affect texture. Flavor affected by nut butter selected Chewy baked goods like brownies, breads, muffins and cookies.
Powdered Egg replacement Ener-G-Egg Replacer is our favorite! Follow label instructions Neutral unless replacing  2+ eggs Cookies, baked goods (for recipes that are cooked thoroughly)

Leavening Agent

Substitute

Formula

Instructions

Flavor

Uses

Buttermilk 1 tsp apple cider vinegar + 1/4 cup regular or alternative milk .
  1. Mix formula together.
  2. Let stand for one minute.
  3. Add to recipe towards the end of mixing.
Neutral Cakes, brownies, pancakes, sweet breads. Baked goods that need to be light or fluffy.
Flax/Chia seeds 1 tbsp ground seeds + 3 tbsp water Mix formula until it thickens, add to recipe.

Tips:

**Whole seeds can be ground in a coffee grinder if necessary. First grind white rice to remove the coffee flavor from the grinder!

Neutral  All-around egg replacement! Muffins, sweet breads, lasagna, and cookies
Powdered Egg replacement Ener-G-Egg Replacer is our favorite! Follow label instructions. Neutral unless replacing  2+ eggs Cookies, baked goods (for recipes that are cooked thoroughly)
Starch (Potato, tapioca, arrowroot, Modified Food Starch) 2 heaping tbsp Add to recipe, mix well. Neutral Dry baked goods (breads, bagels)
Vinegar + baking powder 1 tbsp apple cider vinegar + 1 tbsp water + 1 tsp baking powder Whisk formula, thoroughly mix in to recipe. Neutral Cakes, brownies, pancakes, sweet breads. Baked goods that need to be light or fluffy.

Moisture Agent

Substitute

Formula

Instructions

Flavor

Uses

Agar Powder 1 tbsp agar powder + 1 tbsp hot water
  1. Dissolve agar powder in water.
  2. Whip, chill for at least 20 minutes.
  3. Whip again and add to recipe.
 Neutral Custard-like texture, but not appropriate for a meringue or in recipes replacing 2+ eggs.
Applesauce ¼ cup unsweetened applecause + 1 tsp baking powder
  1. Mix formula together in a small bowl or saucepan.
  2. Heat via microwave or stovetop until mixture begins to bubble.
  3. Add to recipe!
Slight apple flavor. Use in recipes with strong flavors (chocolate) or flavor complimentary recipes (fruit cakes, etc) Brownies, muffins, sweet breads and cookies.
Flax/Chia seeds 1 tbsp ground seeds + 3 tbsp of water Mix formula until it thickens, add to recipe.

Tips:

**Whole seeds can be ground in a coffee grinder if necessary. First grind white rice to remove the coffee flavor from the grinder!

Neutral All-around egg replacement! Muffins, sweet breads, lasagna, and cookies
Mashed fruits/vegetables ¼ cup of mashed, ripened fruit or vegetable Banana, pear, avocado, potato, sweet potato, pumpkin and squash work well! Add at any stage of the recipe. Depends on ingredient of choice. Choose ripe fruit to improve flavor. Only use for a binding/moistening agent when leavening isn’t required.
Nut butter  3 Tbsp Be sure to use a smooth nut butter instead of a chunky butter recipe. Depending on the nut used, will affect flavor slightly. Chewy baked goods like brownies, breads, muffins and cookies.
Powdered Egg replacement Ener-G-Egg Replacer is our favorite! Follow label instructions Neutral unless replacing  2+ eggs Cookies, baked goods (for recipes that are cooked thoroughly)
Silken Tofu ¼ cup
  1. Puree until COMPLETELY smooth.
  2. Add to recipe.
Neutral Creamy texture, great for pies and other custard-like dishes. Also use for chewy, dense baked goods like muffins and brownies.
Soy Yogurt ¼ cup Beat well, add to recipe. Neutral (buy plain) cakes, muffins, brownies and other moist baked goods.
Vegetable oil ¼ cup Add to recipe, mix well.  Neutral Chewy baked goods.

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