Quick Reference: Vegan Egg Substitutes

Eggs serve different roles in recipes—binding, leavening, and adding moisture. Whether you're vegan, allergic to eggs, or just ran out, these substitutes can help you achieve great results. Below is a quick-reference guide to replacing eggs in cooking and baking.

Flaxseeds & Chia Seeds

• 1 egg = 1 Tbsp ground flax or chia + 3 Tbsp water (let sit 5-10 min).

• Purpose: Binding.

• Best for: Cookies, pancakes, quick breads, veggie burgers, breading.

• Notes: Flaxseeds add a subtle earthy flavor.

Fruit & Veggie Purees

• 1 egg = ¼ cup puree (applesauce, mashed banana, or pumpkin).

• Purpose: Moisture and binding.

• Best for: Cakes, brownies, muffins.

• Notes: Adds moisture but makes bakes denser; add ¼ tsp baking powder for extra rise.

Nut Butters

• 1 egg = 3 Tbsp nut butter (almond, peanut, cashew).

• Purpose: Binding and moisture.

• Best for: Cookies, brownies, pancakes.

• Notes: Adds richness; works well with chocolate-based recipes.

Mashed Avocado

• 1 egg = ¼ cup mashed avocado

  1 egg yolk = 1 Tbsp mashed avocado.

• Purpose: Moisture and richness.

• Best for: Brownies, chocolate cake, quick breads, mayo, chocolate mousse.

• Notes: Creates a moist, rich texture; may add slight green tint.

Silken Tofu

• 1 egg = ¼ cup blended silken tofu.

• Purpose: Binding and moisture.

• Best for: Brownies, dense cakes, quiches, custard like desserts, creamy sauces.

• Notes: Neutral flavor; adds moisture but makes baked goods heavier.

Firm Tofu

• Use crumbled firm tofu in place of scrambled eggs.

• Purpose: Texture and protein.

• Best for: Scrambles, breakfast dishes, egg salads.

• Notes: Season with black salt (kala namak) for an eggy taste.

Vegan Yogurt & Buttermilk

• 1 egg = ¼ cup plain vegan yogurt or buttermilk.

• Purpose: Moisture and binding.

• Best for: Muffins, cakes, pancakes, waffles, mayo.

• Notes: To make buttermilk, mix 1 Tbsp vinegar/lemon juice with 1 cup plant milk.

Baking Powder + Water + Oil

• 1 egg = 2 tsp baking powder + 2 Tbsp water + 1 tsp oil.

• Purpose: Leavening and moisture.

• Best for: Cakes, muffins, and quick breads.

• Notes: Provides rise while keeping the texture moist and tender. The double-acting baking powder reacts twice: once when wet, and again when heated.

Baking Soda & Vinegar

• 1 egg = 1 tsp baking soda + 1 Tbsp vinegar.

• Purpose: Leavening.

• Best for: Cakes, cupcakes, fluffy pancakes.

• Notes: Add baking soda to the dry ingredients, and the vinegar to the wet ones. Mix all the ingredients only just before baking.

Aquafaba

• 1 egg white = 3 Tbsp aquafaba (liquid from canned chickpeas).

• Purpose: Binding and leavening.

• Best for: Meringues, macarons, mousses, fluffy cakes.

• Notes: Chill and whip for stiff peaks (like egg whites) or use unwhipped in baking.

Store-Bought Egg Replacers

• Bob’s Red Mill & Ener-G: Powdered mix; great for baking.

• JUST Egg: Liquid egg alternative for scrambles, omelets, and baking.

• WunderEggs: Hard-boiled egg substitute for salads and snacking.

• And many more.

Happy egg-free cooking and baking!

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