Recipe

Eggs are a staple in many recipes, but whether you're vegan, allergic, or simply out of eggs, you might need a good substitute. The good news? There are plenty of alternatives that can replace eggs without compromising taste or texture. Here’s a guide to some of the best egg substitutes and how to use them effectively.

Photo by Monserrat Soldú

Best Egg Substitutes for Baking

Depending on what role eggs play in your recipe—binding, moisture, or leavening—you can choose the right alternative:

• Flaxseed or Chia Egg: 1 tbsp ground flaxseed or chia seeds + 3 tbsp water (let sit for 5 min)

• Unsweetened Applesauce: ¼ cup per egg (adds moisture)

• Mashed Banana: ¼ cup per egg (adds sweetness and density)

• Baking Soda & Vinegar: 1 tsp baking soda + 1 tbsp vinegar (great for cakes and muffins)

• Silken Tofu: ¼ cup blended silken tofu per egg (works well for dense baked goods)

• Carbonated Water: ¼ cup per egg (adds fluffiness)

Best Egg Substitutes for Savory Dishes

For dishes like scrambles, quiches, or meatballs, try these alternatives:

• Tofu Scramble: Crumbled firm tofu with turmeric and black salt mimics scrambled eggs

• Breadcrumbs & Milk/Water: ¼ cup per egg (good for binding in meatballs and burgers)

• Mashed Potatoes or Sweet Potatoes: ¼ cup per egg (adds moisture and binding)

Now, let’s dive into two easy and delicious recipes using egg substitutes!

Recipe 1: Fluffy Vegan Pancakes

These pancakes are light, fluffy, and completely egg-free!

Ingredients:

• 1 cup all-purpose flour

• 1 tbsp baking powder

• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)

• 1 tbsp sugar

• ¾ cup plant-based milk

• 1 tsp vanilla extract

• 1 tbsp melted coconut oil

• Pinch of salt

Instructions:

1. In a small bowl, mix the flaxseed with water and let sit for 5 minutes.

2. In a large bowl, whisk together flour, baking powder, sugar, and salt.

3. Add in the plant-based milk, vanilla, melted coconut oil, and the flax egg. Mix until just combined.

4. Heat a non-stick pan over medium heat. Pour ¼ cup of batter for each pancake.

5. Cook for 2-3 minutes until bubbles form, then flip and cook for another minute.

6. Serve warm with maple syrup and fruit!
   
   

Recipe 2: Vegan Chocolate Chip Cookies

These chewy cookies are made with applesauce instead of eggs for a perfectly soft texture.

Ingredients:

• 1 ½ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup vegan butter, softened

• ½ cup brown sugar

• ¼ cup white sugar

• ¼ cup unsweetened applesauce

• 1 tsp vanilla extract

• ¾ cup dairy-free chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, whisk together flour, baking soda, and salt.

3. In a separate bowl, cream together vegan butter and both sugars until light and fluffy.

4. Add applesauce and vanilla, mixing until smooth.

5. Gradually add the dry ingredients to the wet ingredients and mix until combined.

6. Fold in the chocolate chips.

7. Scoop tablespoon-sized portions onto the baking sheet.

8. Bake for 10-12 minutes or until golden brown.

9. Cool before enjoying!
   
   

Egg substitutes can be game-changers in the kitchen. Whether you're baking pancakes, cookies, or even making savory dishes, these alternatives work beautifully. Try these recipes and let us know how they turn out!