Before deciding on a replacement, it is important to understand what purpose the egg serves in your recipe. Ask yourself the following questions then decide which replacement you will use.
Is the egg used for binding?
Is the egg used as a leavener (light and fluffy finished product)?
Is the egg mainly used as a thickener?
Chickpea flour (binding, leavening and thickening)
1 egg = 3 Tbsp flour + 3 Tbsp water
Chickpea flour is very high in protein which helps provide excellent coagulation when baked. It also has a similar texture and flavor to eggs, and is a common substitution in omelets and quiches.
Also called besan, gram flour, Channa flour
Banana (binding and thickening)
1 egg = ¼ cup of mashed banana
Perfect for moist, dense, baked goods. Banana provides binding and thickening, but may also add flavour. It does not work as a leavener, so consider adding 1/2 tsp baking powder to your recipe.
Applesauce or Fruit Puree (binding and thickening)
1 egg = ¼ cup of fruit puree
Unsweetened applesauce, canned pumpkin or mashed canned fruit of choice can also be used for binding, but may add flavour. They can also make the baked item more dense, so consider adding 1/2 tsp baking powder to your recipe.
Soy (binding and thickening)
1 egg = ¼ cup of whipped silken tofu
1 egg = ¼ cup of soy yogurt
Soy has a neutral flavor and will blend well with whatever you are cooking. It does not work as a leavener, so consider adding 1/2 tsp baking powder to your recipe.
Whipped regular firm tofu can also be used as an egg replacement for scrambled egg, quiche and frittata.
Flax seeds (binding)
1 egg = 2.5 Tbsp ground flax seed meal + 3 Tbsp of water
Grind whole flax seeds to a meal in a blender or coffee grinder. Whisk ingredients together and allow mixture to sit for 5 to 10 minutes to create a gel before using it. Boiling the mixture is also effective.
Chia seeds (binding)
1 egg = 1 Tbsp ground white chia seed meal + 3 Tbsp of water
Grind white chia seeds to a meal in a blender or coffee grinder. Whisk ingredients together and allow mixture to sit for 5 to 10 minutes to develop a goopy texture similar to a raw egg before using it. Warm water will speed up the mucilage forming process.
Agar Powder (binding and leavening)
1 egg = 1 Tbsp plain agar powder + 1 Tbsp water.
Whip together, chill in refrigerator, then whip it againAgar Powder is a strong gelling agent made from finely ground seaweed. It is an excellent gelatin substitute and binding agent that creates a similar coagulation that allows custards to “set-up”.
Baking Powder (binding and leavening)
1 egg = 1 Tbsp baking powder + 1 1/2 Tbsp water + 1 1/2 Tbsp oil
1 egg = 1 Tbsp baking powder + 1 Tbsp water + 1 Tbsp vinegar
Mix together well before adding. It works best if replacing no more than 2 eggs in a recipe
Coconut Milk (thickening)
1 egg = ¼ cup of full fat coconut milk
Coconut milk is fatty and thick and can be used to replace whipped egg yolks. Most effective as a replacement in ice creams and sorbets.
