Egg Substitutes

If you're a vegan, chances are you've had to substitute an egg a time or two. And if you want to avoid eggs for other reasons, that's okay, too! We've laid it all out for you, no pun intended, from cooking to baking and scrambles to fried eggs.

Egg replacements vary depending on what you are making. For instance, an egg substitute for a baking recipe might not work so well for your Country Scramble, and vice-versa.

So let's get down to it. Your recipe calls for an egg. What to do, what to do?

Brownies:

• Applesauce: (1/3 cup applesauce = 1 egg or use ¼ cup applesauce + 1 teaspoon baking powder). Applesauce is one of the best egg substitutes for your brownie mix, especially if you are using dark chocolate or fudge brownie mix.
• Aquafaba (1/4 cup of the liquid from a can of chickpeas = 1 egg).
• Bananas (½ mashed banana, approximately 1/4 cup = 1 egg). Just mash it with a fork and use it!
• Chia Seeds (1 Tablespoon ground Chia Seeds + 3 tablespoons water = 1 egg). Grind the Chia seeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir until well blended. Allow the mixture to rest for 5 minutes before using.
• Ener-G Egg Replacer Follow the manufacturer's directions for use.
• Judee's Vegan Egg Replacer Follow the manufacturer's directions for use.
• Flax Seed (1 tablespoon ground flax seeds + 3 tablespoons water = 1 egg). Grind the flaxseeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir. Allow the mixture to rest for 10 - 15 minutes before using. This mixture works well for gluten-free baking.
• Silken Organic Tofu: ( 1/4 cup blended tofu = 1 egg). Process the tofu in a blender until it is completely smooth and creamy. Mix with the other wet ingredients before adding to the dry. Silken tofu works well for gluten-free baking.
• Soy Yogurt: ( ¼ cup soy yogurt = 1 egg). Just beat the yogurt well and add it to the brownie mix.

Cakes:

• Applesauce (1/3 cup applesauce = 1 egg or use ¼ cup applesauce + 1 tsp. baking powder = 1 egg).
• Aquafaba (1/4 cup of the liquid from a can of chickpeas = 1 egg). Beat with an electric mixer for 8 to 10 minutes before adding).
• Arrowroot Powder (2 rounded tablespoons arrowroot powder = 1 egg).
• Bananas (½ mashed banana, approximately 1/4 cup = 1 egg). Just mash it with a fork and use it!
• Chia Seeds (1 Tablespoon ground Chia Seeds + 3 tablespoons water = 1 egg). Grind the Chia seeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir until well blended. Allow the mixture to rest for 5 minutes before using.
• Flax Seed (1 tablespoon ground flax seeds + 3 tablespoons water = 1 egg). Grind the flaxseeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir. Allow the mixture to rest for 10 - 15 minutes before using. This mixture works well for gluten-free baking.
• Potato Starch (2 heaping tablespoons = 1 egg).
• Soda Pop (1 12-ounce can of soda-pop, such as cream soda or ginger ale, can be used as a substitution in place of 3 eggs in your baking recipes).
• Sour Milk (1 tablespoon vinegar or lemon juice + 1 cup (minus 1 tablespoon). any non-dairy milk). Mix and let stand for 10 minutes before using. Works well for gluten-free baking.
• Soy Flour (1 rounded tablespoon soy flour = 1 egg).
• Soy Yogurt ( ¼ cup soy yogurt = 1 egg). Just beat the yogurt well and add it in.
• Vegetable Oil (¼ cup = 1 egg).
• Vinegar, Water, and Baking Powder (1 tablespoon vinegar + 1 tablespoon water + 1 tsp. baking powder = 2 large eggs). Add the vinegar and water to a medium bowl, then stir in the baking powder until completely dissolved.

Cookies:

• Aquafaba (1/4 cup of the liquid from a can of chickpeas = 1 egg).
• Chia Seeds (1 Tablespoon ground Chia Seeds + 3 tablespoon water = 1 egg). Grind the Chia seeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir until well blended. Allow the mixture to rest for 5 minutes before using.
• Cornstarch (1 tablespoon of cornstarch + 2 tablespoons of water = 1 egg). Stir until combined.
• Ener-G Egg Replacer Follow the manufacturer's directions for use.
• Judee's Vegan Egg Replacer
  Follow the manufacturer's directions for use.
• Soy Flour (1 rounded tablespoon of soy flour + 2 tablespoons of water = 1 egg).
• Vegetable Oil (¼ cup = 1 egg).

Muffins:

• Aquafaba (1/4 cup of the liquid from a can of chickpeas = 1 egg).
• Applesauce (1/3 cup applesauce = 1 egg or ¼ cup applesauce + 1 tsp. baking powder = 1 egg).
• Banana (½ mashed banana, approximately 1/4 cup = 1 egg). Just mash it with a fork before using it.
• Chia Seeds (1 Tablespoon ground Chia Seeds + 3 tablespoons of water = 1 egg). Grind the Chia seeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir until well blended. Allow the mixture to rest for 5 minutes before using.
• Ener-G Egg Replacer Follow the manufacturer's directions for use.
• Judee's Vegan Egg Replacer Follow the manufacturer's directions for use.
• Flax Seed (1 tablespoon ground flax seeds + 3 tablespoons water = 1 egg). Grind the flaxseeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir. Allow the mixture to rest for 10 - 15 minutes before using. This mixture works well for gluten-free baking.
• Pumpkin Puree (1/3 cup of pumpkin puree = 1 egg)
• Soy Flour (1 heaping tablespoon of soy flour + 2 tablespoons of water = 1 egg) Stir until combined prior to using.
• Soy Yogurt ( ¼ cup soy yogurt = 1 egg). Just beat the yogurt well and add it in.
• Vegetable Oil (1/4 cup = 1 egg)

Pancakes:

• Banana (½ mashed banana, approximately 1/4 cup = 1 egg). Just mash it with a fork before using it.
• Chia Seeds (1 Tablespoon ground Chia Seeds + 3 tablespoons of water = 1 egg). Grind the Chia seeds to a fine powder in a spice/coffee grinder. Remove the powder from the grinder, add water, and stir until well blended. Allow the mixture to rest for 5 minutes before using.
• Flax Seed (1 tablespoons of ground flax seeds + 3 tablespoons of water = 1 egg). Grind the flaxseeds to a fine powder in a coffee grinder. Remove the powder from the grinder, add water, and stir. Allow the mixture to rest for 10 - 15 minutes before using.
• Sour Milk (1 tablespoon of vinegar or lemon juice + 1 cup (minus 1 tablespoon). any non-dairy milk). Mix and let stand for 10 minutes before using.

Vegan Egg White Substitute:

If a baking recipe calls for an egg white only, you can use the following in its place:

• Agar Agar (1 tablespoon of plain agar powder + 1 tablespoons of water = 1 egg). Stir the agar powder and water together. Whip the mixture, chill, then whip again.
• Aquafaba Be sure to check out Aquafaba; the liquid in a can of chickpeas (garbanzo beans); a revolutionary new vegan egg replacer.

Other Products:

• VeganEgg from Follow Your Heart is a shelf-stable egg replacer.
• Click on the image below to find out more and order yours today!

JUST egg, a product that has gained in popularity is a fantastic product for omelets, breakfast sandwiches, French toast, and scrambles! Three tablespoons of JUST Egg is equal to one egg.

More tips:

• When a savory recipe calls for eggs as a binding agent, such as in veggie loaves or burgers, use any of the following depending on the flavor you desire: Mashed Potato, Bread Crumbs; Quick Oats; Cooked Whole Oats; or Cooked Rice.
• When a recipe calls for an egg to use as a coating ingredient, use any of the following depending on the taste and texture you desire: Blended silken tofu; Flour and water mixture, Flour and non-dairy milk mixture; or JUST Egg
• And if scrambled eggs are what you had in mind, grab a block of extra firm organic tofu, and try our delicious Tofu Scramble, or our Tofu Scramble with Spinach and Yellow Peppers. For extra "egg" flavor in these recipes, try replacing 1/2 of your regular salt with Black Salt - (also known as Kala Namak). And if you're looking for a Fried Egg experience, try our Vegan Fried Egg recipe. It's delicious!