Egg Substitutions

Replace 1 large egg with one of the following:
1 large egg = 3 tablespoons unsweetened applesauce (or other fruit purée*) + 1 teaspoon baking powder (*1 banana or 1/2 banana if large, canned pears)
1 large egg = 1 tablespoon flaxseed meal, chia seed or salba seed + 3 tablespoons hot water.
1 large egg = Egg Replacer, according to package directions
1 large egg = 4 tablespoons purée silken tofu + 1 teaspoon baking powder
1 large egg = 2 Tbsp potato starch, arrowroot powder or cornstarch + 2 Tbsp water
1 large egg = 1 Tbsp soy flour + 1 tbsp water
1 large egg = 2 Tbsp vinegar dissolved in 1/4 cup water
1 large egg = 1/4 cup tahini
1 large egg = 1/4 cup club soda or any other carbonated drink

Notes Regarding Egg Substitutions

  • Replacing eggs in recipes is sometimes recommended to cut fat and cholesterol content.
  • Replacing more than two eggs will change integrity of the recipe. For recipes that call for a lot of eggs, like a Quiché, use purée silken tofu.
  • Egg substitutions add moisture, therefore, you will have to increase baking times slightly.
  • Try to choose an ingredient that’s already in your recipe so you don’t alter the original taste.
  • If you’re worried about taste, commercial egg-replacers work the best as they have no taste of their own.
  • Using Commercial Egg Replacers – is the preferred way to avoid eggs in your cooking. The lesser the amount of eggs a recipe needs, the easier it is to substitute them, without losing flavor or texture. Popular brands of commercial egg replacers are available in most health food stores and larger well-stocked grocery stores. Despite the instructions on the packages to mix with two tablespoons of water, some recipes will need a bit more moisture when replacing eggs, so you may need to compensate with an extra tablespoon of water or milk substitute of choice. Store-bought egg substitutes are relatively flavourless and work best in baked goods, such as cookies, muffins and cakes, and can also be used to bind ingredients together in a vegan casserole or loaf. The Ener-G brand is Gluten Free, vegan, certified kosher and free of most allergens but be sure to read the product labels carefully, as some other brands may contain egg whites.
  • Eggs in Baking – In cakes, the eggs serve as a leavening agent, helping to make the cake light and fluffy. In baked goods such as cookies and muffins, the eggs add moisture and act as a binder, gluing all the other ingredients together.
  • Using Flaxseeds or Whole Grains – Combine 1 tbsp flaxseed meal with 3 tbsp hot water in a small bowl for each egg you wish to replace. Let stand, stirring occasionally, about 10 minutes or until thick. Use without straining.
  • Using Bananas, Applesauce or Pears in Baked Goods – Smash up or blend about a half a banana or 1/4 cup applesauce or 1/4 cup of purée pears to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads. Bananas and applesauce add the perfect amount of thick moisture, like eggs, but they won’t help your dishes rise or turn out light and fluffy, so be sure to add 1 tsp extra of baking powder or baking soda to help it rise if needed.
  • Using Silken Tofu – as an egg substitute in baked goods – to use, blend 1/4 cup silken tofu with liquid ingredients until tofu is smooth and creamy. While it won’t alter the flavor of a recipe, using tofu as an egg substitute will make baked goods a bit on the heavy and thick side, so it works well in brownies, and pancakes, but wouldn’t work well in something like an angel food cake which is light and fluffy.
  • Eggs in Flat Foods – pancakes and cookies don’t rely on eggs for lift, so you can safely omit the egg from the recipe; however, it’s a good idea to add a tablespoon or two more liquid like milk, fruit juice, or water to restore the recipe to its original moisture content.
  • Replacing Eggs in Savory Recipes – Arrowroot starch, Potato starch, Cornstarch or Soy flour as listed above or GF oat flour, bean flour, finely crushed GF breadcrumbs, cooked GF oatmeal, mashed potatoes, mashed sweet potatoes, or instant GF potato flakes instead of eggs in savoury recipes like Casseroles, Patties/Cutlets, Breads and Main Courses. Play around a little with these ingredients and experiment until you find the right balance. Start by using 2-3 tbsp of any of these ingredients to replace 1 whole egg.
  • Using Silken or soft Tofu in Savoury Recipes – Tofu is the best way to substitute eggs in savoury dishes such as a Quiché, fritatta, sandwiches or salads. The texture of silken tofu or crumbled regular tofu is surprisingly like boiled or cooked eggs, and can lend a nice taste to the recipe.
  • Using Club Soda or other carbonated drink – use Club Soda, Coke or Pepsi as an egg substitute in cakes. One Reader’s comments “You won’t be able to taste a difference or be able to tell that it’s an egg-less cake”.