Eggs have often been considered one of the hardest animal products to replace, but increasingly there are some great alternatives available, both as commercial products and using basic ingredients. There are plenty of recipes available online to help you use them. Choosing what to use as an alternative depends on how you intend to use the egg – for a scramble, for an omelet, for pancakes, cookies, cakes or even meringue – it’s important to consider what you need the egg to do.
Commercial products currently available in the grocery store:
Just Egg – a liquid product that you can pour directly into the skillet to make yourself an omelet or scramble in just the same way as you would use fresh eggs.
Just Egg also make a Folded Plant Egg, which are pre-made patties that can be browned in the pan and served in sandwiches or on toast.
Follow Your Heart VeganEgg
This is a powdered egg replacement that comes in an egg carton-style package. It is pre-seasoned, so there’s no need to add any salt. Just add water and pour to make a great omelet.
Vegg Vegan Egg Yolk
Add water and oil then whisk together and let it stand for 3 minutes. This will give you a product very similar to the yolk of the egg. It can be used in a scramble, on top of toast, or used in baking recipes.
Classic egg substitutions using basic ingredients
Recipes abound for the classic egg replacement of a tofu scramble. A tofu scramble can be made with cubed fried tofu, or by mashing a package of tofu, adding spices and vegetables. Tofu Scramble Recipe
Silken tofu is also a great substitute for other dairy products, especially in desserts such as cheesecake. Baked Tofu Cheesecake recipe
Flaxseed or Chia seeds
For example, a standard substitute in recipes is a tablespoon of ground flaxseed, mixed into 3 tablespoons of water. As the water absorbs into the ground flaxseed, the consistency becomes very similar to an egg, and this can be a great binding agent, in cookies for example. Chia seeds also work in the same way, and give a gel like consistency when soaked. Added to your favorite baking recipes, this can work very well as a substitute for one egg, although it’s a good idea to find a recipe if you need more than one egg, since eggs also provide structure and lift when whipped and cooked.
Applesauce can help with replacing both eggs and oil, which is great if you’re trying to cut down on calories. For 1 egg, use ¼ cup of applesauce. The pectin in the apples helps to bind ingredients together. It does have a lot of moisture, so this works well for recipes that need a long baking time.
Another ingredient which has a similar texture to egg is mashed banana. This works great in pancakes or banana bread. It is a great binder, but has a strong banana flavor. Pancake recipe
Use ¼ cup of pumpkin puree for one egg in breads where the pumpkin will add moisture, sweetness and a rich color to your baking.
Baking soda and apple cider vinegar
When you need lift in your baked goods, the combination of baking soda and apple cider vinegar produces bubbles that give a light and fluffy texture. It may take some experimenting, but try ¼ tsp baking soda for every 1 Tbsp vinegar as a substitute for an egg.
Aquafaba (Chickpea liquid)
When you drain a can of garbanzo beans, or cook your own from dried chickpeas, save the liquid. It is similar to using whipped egg whites, so can be used for making a vegan meringue.
The best bet when using any of these substitutes in baking is to let someone else do the experimenting for you, and follow a recipe!