Eggs are in so many food items: pastas, baked goods, sauces, etc. But we vegans are creative ones, experimenting with all types of ingredients to have the same effect as unfriendly animal filled ones. You will also find that many of the substitutes are lower in calories, occasionally higher in nutrition and lower in cholesterol than the egg version. This is a comprehensive list that is good to have on hand, not only if you want to avoid eggs, but if you run out of them. I have listed the egg substitute, the equation, as well as what it is best used in.
1) BANANA
1 small banana = 1 egg
Best used in:
- Baked Goods (especially cakes, muffins and breads)
- They won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed. When you use banana as an egg replacer, it will more than likely impart a slight banana flavor, so it is better reserved for sweeter products.
2) APPLE SAUCE
1/4 cup apple sauce = 1 egg
Best used in:
- Baked Goods (especially cakes, muffins and breads)
- They won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed. Apple sauce adds a sweeter flavor, as well as a degree of moisture, so take that into account when using it as a substitute.
3) GROUND FLAX SEED + WATER
1 tbsp ground flax seed + 3 tbsp water (whisked till fluffy) = 1 egg
Best used in:
- Baked Goods (Especially cookies. This is my go-to egg substitute. I love that it works almost exactly like an egg in baked goods, but also adds great nutritional benefits)
- Flax seeds as an egg substitute work really well in denser products. This is why they work well in cookies because they allow the edges to crisp up, because they do not add a lot of excess moisture to the batter.
4) TOFU
1/4 cup tofu pureed = 1 egg
Best used in:
- Baked Goods (especially cakes, muffins, and breads)
- Tofu will add moisture when used as an egg substitute, and it will also up the amount of protein in whatever it is you are baking/ cooking.
- Also tofu is a great substitute for any scrambled egg type food. Just use firmer tofu, break it up in your hands, and season accordingly, frying the same as you would any breakfast egg item.
5) ARROWROOT POWDER/ THICKENER + WATER
2 tbsp + 2 tbsp water = 1 egg
Best used in:
- Baked goods (especially cookies, and some pastas)
- Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets
- This mixture is best used in denser items. It is also great for binding.
6) MASHED POTATOES
1/4 cup mashed potatoes = 1 egg
Best used in:
- Baked Goods (especially biscuits)
- This is great for chewier, denser items. Keep in mind when using this as an egg replacer, you may need to add additional salt. Also, this is not the best choice if what you are making needs a lot of moisture.
7) PRUNES/ DATES
1/4 cup pureed prunes = 1 egg
Best used in:
- Baked Goods (especially cakes)
- These add additional sweetness. Often I find that no extra sugar is needed when I use this as an egg replacer because they are naturally sweet on their own. That being said, this is best used in baked items that are meant to be sweet.
8) OIL, BAKING POWDER + WATER
2 Tbsp. water + 1 Tbsp oil + 2 tsp baking powder = 1 egg
Best used in:
- Baked Goods (great binder, works well in cookies)
- Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets
9) PUMPKIN OR SQUASH
1/4 cup mashed pumpkin/ squash = 1 egg
Best used in:
- Baked Goods (especially cakes and breads)
- Pumpkin and squash works well in any recipe that requires a lot of moisture. Both of these items will ensure that the finished product stays moist for days to come. It also imparts a sweeter flavor, which may mean you can reduce the amount of sugar.
10) VINEGAR
1 tbsp vinegar = 1 egg
Best used in:
- Baked Goods (especially cakes and breads)
- Vinegar, especially with baking soda, does have a leavening effect, so it works great in any recipe that needs to rise.
11) COMMERCIAL EGG REPLACER (ener-g egg replacer)
Follow instructions on the box
Best used in:
- Baked Goods (these are formulated to work well in any baked item, however, some people have a dislike of the slight metallic flavor it can leave, especially in large quantities)
- Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets
1) BANANA
1 small banana = 1 egg
Best used in:
- Baked Goods (especially cakes, muffins and breads)
- They won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed. When you use banana as an egg replacer, it will more than likely impart a slight banana flavor, so it is better reserved for sweeter products.
2) APPLE SAUCE
1/4 cup apple sauce = 1 egg
Best used in:
- Baked Goods (especially cakes, muffins and breads)
- They won't help your dishes rise or turn out light and fluffy, so be sure the recipe you are using includes a bit of baking powder or baking soda to help it rise if needed. Apple sauce adds a sweeter flavor, as well as a degree of moisture, so take that into account when using it as a substitute.
3) GROUND FLAX SEED + WATER
1 tbsp ground flax seed + 3 tbsp water (whisked till fluffy) = 1 egg
Best used in:
- Baked Goods (Especially cookies. This is my go-to egg substitute. I love that it works almost exactly like an egg in baked goods, but also adds great nutritional benefits)
- Flax seeds as an egg substitute work really well in denser products. This is why they work well in cookies because they allow the edges to crisp up, because they do not add a lot of excess moisture to the batter.
4) TOFU
1/4 cup tofu pureed = 1 egg
Best used in:
- Baked Goods (especially cakes, muffins, and breads)
- Tofu will add moisture when used as an egg substitute, and it will also up the amount of protein in whatever it is you are baking/ cooking.
- Also tofu is a great substitute for any scrambled egg type food. Just use firmer tofu, break it up in your hands, and season accordingly, frying the same as you would any breakfast egg item.
5) ARROWROOT POWDER/ THICKENER + WATER
2 tbsp + 2 tbsp water = 1 egg
Best used in:
- Baked goods (especially cookies, and some pastas)
- Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets
- This mixture is best used in denser items. It is also great for binding.
6) MASHED POTATOES
1/4 cup mashed potatoes = 1 egg
Best used in:
- Baked Goods (especially biscuits)
- This is great for chewier, denser items. Keep in mind when using this as an egg replacer, you may need to add additional salt. Also, this is not the best choice if what you are making needs a lot of moisture.
7) PRUNES/ DATES
1/4 cup pureed prunes = 1 egg
Best used in:
- Baked Goods (especially cakes)
- These add additional sweetness. Often I find that no extra sugar is needed when I use this as an egg replacer because they are naturally sweet on their own. That being said, this is best used in baked items that are meant to be sweet.
8) OIL, BAKING POWDER + WATER
2 Tbsp. water + 1 Tbsp oil + 2 tsp baking powder = 1 egg
Best used in:
- Baked Goods (great binder, works well in cookies)
- Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets
9) PUMPKIN OR SQUASH
1/4 cup mashed pumpkin/ squash = 1 egg
Best used in:
- Baked Goods (especially cakes and breads)
- Pumpkin and squash works well in any recipe that requires a lot of moisture. Both of these items will ensure that the finished product stays moist for days to come. It also imparts a sweeter flavor, which may mean you can reduce the amount of sugar.
10) VINEGAR
1 tbsp vinegar = 1 egg
Best used in:
- Baked Goods (especially cakes and breads)
- Vinegar, especially with baking soda, does have a leavening effect, so it works great in any recipe that needs to rise.
11) COMMERCIAL EGG REPLACER (ener-g egg replacer)
Follow instructions on the box
Best used in:
- Baked Goods (these are formulated to work well in any baked item, however, some people have a dislike of the slight metallic flavor it can leave, especially in large quantities)
- Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets
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