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Egg Replacers

Appears in
Plant-Based Gourmet
Plant-Based Gourmet

By Suzannah Gerber

Published 2021

  • About
Eggs play a specific role in cooking, and especially in conventional baking, where they are used to bind, thicken, and leaven and to add moisture, fat, richness, and flavor. When looking for an egg substitute for your baked goods, egg replacers are not one size fits all. Knowing what role eggs play in a conventional recipe will help you understand which replacer, or combination of replacers, to choose for the best results.
Types of Egg Replacers (Replaces 1 Egg Each)
  • Ground chia seeds: 1 tablespoon added to 3 tablespoons water. A slightly gelled texture, good for puddings and creamy applications.
  • Ground flaxseeds (flaxseed meal): 1 tablespoon mixed with 2 or 3 tablespoons water, depending on moisture needed. My go-to for muffins, pancakes, and most cakey baked goods.
  • Applesauce: 3 tablespoons. Use when moisture is the goal and rise isn’t necessary, as in a quick bread or a recipe with plenty of baking soda in it already.
  • Mashed banana: ¼ cup. Use when density is the goal and not moisture or rise, as for pie fillings.
  • Silken tofu: ¼ cup. Use for creaminess and in place of custards or pie fillings.
  • Baking soda and vinegar: 1 teaspoon soda and 1 tablespoon vinegar. Use together when replacing the rise of eggs, as in a bread or cupcake. Works especially well in biscuits and cakes when the vinegar is delivered as vegan buttermilk (1 cup Plant Milk, with 1 teaspoon vinegar).
  • Arrowroot powder: 1 tablespoon in 3 tablespoons water. Use when binding is the goal, especially for a frying slurry.
  • Starches such as tapioca, potato, or corn: 1 tablespoon in 3 tablespoons water. Use for a frying slurry or when coating for an egg wash.
  • Aquafaba: 2 tablespoons whipped into a foam. Use to make mayo and meringue, as well as lighter cakes like angel food or sponge cakes.

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