For me, there is a combination of reasons that I have eliminated eggs. Already at four years old, I did not like eggs. Fortunately, my parents did not force me, probably because I always ate my vegetables without complaining. Later, I found that eggs clogged up my respiratory system, and I understood, perhaps, why I didn’t like them.
Vegan Baking Without Eggs is Easy and Delicious!
Replacing eggs can be challenging in vegan baking. They help to bind, leaven and even give structure to our baked goods. I began creating egg-free recipes in the 70’s, and experienced tasty results since. My birthday cakes, cookies, brownies, squares and even scrambles and quiches are all delicious without eggs.
Let’s get rid of the eggs! Here are a number of egg replacers you can try.
1. Banana or Applesauce works well as a replacement for eggs in desserts and baked sweet recipes.
Banana or Apple Sauce Replacement Tips:
- They make the baked product denser than the original recipe.
- They will add some flavour, so make sure bananas or apples are compatible with the other flavours in the dessert.
- Bananas hold the air bubbles well, which makes your baking airy and moist. That’s why banana bread doesn’t use eggs.
- Apple sauce is especially good for use in brownies.
- Banana: ½ a banana mashed per egg.
- Apple sauce: ¼ cup per egg.
2. Flax seeds work well in pancakes, and whole grain items, like cookies (especially oatmeal cookies), bran muffins and corn muffins. This replacement for eggs is filled with vital omega-3 fatty acids and fibre. Combined with water and baking powder, the fat and fiber in them will thicken well and mimic an egg, helping it all to stick together. Learn all about flax seeds and how to make your own meal: Flax Seed Benefits
Flax Meal Egg Replacer Tips:
- For a light flavour use golden flax seeds.
- Grind the flax seeds in a coffee grinder and mix with water. Allow mixture to rest till it becomes gelatinous, and then use the flax meal.
- Best to grind the flax seeds as needed per recipe for maximum freshness.
- Store ground flax seeds in the fridge if using soon, or in the freezer if you will be using them a month later; they are highly perishable.
- Mix 1 tbsp flax meal and 3 tbsp water in a bowl, blend with a fork or whisk and let sit for 5 minutes until gelatin-like. The mixture will even have the texture of an egg white.
- 1 heaping tbsp flax meal + 3 tbsp water = 1 egg
3. Chia Seeds are best used in banana or spiced quick bread, muffins, pancakes, grainy cookies, and brownies. When combined with water and baking powder, the fat and fiber in them will thicken well making them a great replacement for eggs. They work in baking in a similar way to flax seeds. When they are ground they thicken more than flax seeds, which is great for binding in your baked goods. They are full of vital omega-3 fatty acids and fiber.
Chia Seed Egg Replacer Tips:
- More stable than flax seeds and can be stored in an airtight container at room temperature, or in the fridge for a long period.
- Grind the chia seeds in a coffee grinder, and mix with water. Allow mixture to rest till it becomes gelatinous, and then use the flax meal.
- Grind the chia seeds as needed per recipe for maximum freshness.
- Just before incorporating into a recipe, stir in a pinch of baking powder.
- Mix 1 tbsp chia seed meal and 3 tbsp water in a bowl, blend it with a fork or whisk and let sit for 5 minutes until it becomes gooey/gelatin-like.
- 1 heaping tbsp of chia seed meal + 3 tbsp water = 1 egg
4. Soy Flour is great in cakes, muffins, cookies and pancakes. For 20 years it was my main egg substitute in baking, and I made many delicious baked goods. It makes baked goods lighter and rise higher, is full of nutrients (has 52 percent protein, magnesium and boron and lots of fiber) and is light in flavour.
Soy Flour Egg Replacer Tips:
- Browns faster than other flours. Reduce the baking temperature by 25 degrees Fahrenheit.
- Substitute 1/4 soy flour in pizza dough and 1/3 soy flour in cookies, banana bread, and cakes for a lighter and crisper dough.
- 1 heaping tbsp of soy flour + 2 tbsp water = 1 egg
5. Chick Pea Flour (also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour) is a great egg replacer, It is not well known yet which surprises me as it does a good job! It is a binder, and leavener, and has become my favourite egg replacer to bake with. Also, it is high in protein, similar to eggs, and has many vitamins and minerals including folate, iron and calcium. Works well in cakes, muffins, cookies and pancakes. Like soy flour it makes baked goods lighter and rise higher.
Chick Pea Flour Egg Replacement Tips:
- Like soy flour it browns faster than other flours; reduce the baking temperature by 25 degrees Fahrenheit.
- ¼ cup of chickpea flour + ¼ cup water = 1 egg
6. The neat egg replacer is particularly good for cookie and pancake recipes. Ingredients: chia seeds, garbanzo beans.
The Neat Egg Replacement Tips:
- Use the neat egg in recipes where the egg is a binder, not in ‘eggy’ dishes such as scrambled eggs or omelettes.
- 2 Tbsp water + 1 Tbsp the neat egg = 1 egg
7. Ener-G Egg Replacer is for simplifying baking. It does leave the taste that is chalky in cakes and cookies and creates a dense texture. This is best in cookies or other crispy baked foods that are supposed to be a little crispy. I don’t recommend this product as the ingredients are not the best in my opinion.
Ingredients: Potato Starch, Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.
Ener-G Egg Replacer Tips:
- This cannot be used to create egg recipes such as scrambled eggs or omelets.
- Opened or unopened, this product should be stored in a cool, dry area and has a three year shelf life from the production date.
- Mix 1 ½ tsp Ener-G Egg Replacer with 2 tbsp warm water
8. Rice, Soy or Coconut Milk Yogurt works similarly to tofu as an egg replacer. It makes things moist and adds a delicious flavour. Best in quick breads, muffins, and cakes.
Vegan Yogurt Egg Replacement Tips:
- Use plain yogurt
- It has no leavening properties, add 1/2 tsp baking powder to most recipes.
- 1/4 cup yogurt = 1 egg
9. Tofu is excellent for egg substitutions in recipes that call for a lot of eggs, like quiches, scrambled eggs, omelettes or custards. Note: tofu will not fluff up like eggs, but it will create a texture in “eggy” dishes. It’s also good in brownies, custard pies and puddings.
Tofu egg replacer tips:
- Best to use soft tofu.
- Use plain tofu, not seasoned or baked.
- Purée tofu first to avoid chunks. Best to blend it up in a blender until completely smooth and creamy, leaving no graininess.
- Amount of tofu per egg: ¼ cup per egg. Blend until smooth.
Other Egg Replacement Options
For 1 egg use: 1/4 cup puréed prunes 2 tbsp. potato starch 1/4 cup mashed potatoes 1/4 cup canned pumpkin or squash 1 egg white = 1 tbsp agar powder dissolved in 1 tbsp water, chilled and whipped
Keeping the Fat Vegan
Instead of butter use any light tasting vegetable oil or, my favourite — coconut oil. Don’t forget to reduce the amount. If a recipe calls for one stick of butter, which is a half cup, use 1/3 cup of oil.
Experiment in Your Kitchen I’ve found that egg replacement requires much experimenting in the kitchen to find the right combination for each recipe. What works in one recipe may not work in another recipe. I have often redone a recipe up to five times to get it just right. Sometimes it is simply the quantity, and other times a completely different egg replacer or a combination is what is required to make the recipe taste like the original with the eggs in it.
Now You Need Some Great Recipes:
All the recipes at Real Food For Life are egg-free, so I use a variety of replacements. Here are a few of my favourite (Vegan and Gluten-Free) desserts, which also only use just a tiny amount healthy sweeteners.
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