No egg? No problem!

If you don’t eat eggs, you know how challenging it can be when it comes to baking, you either make a recipe that doesn’t require eggs, or you have to substitute them with something else. Well if you really want to make a recipe that needs eggs, don’t panic, there are many other things you can use instead.

Here’s a list:

  • ground flax seeds or chia seeds + water
  • banana or applesauce
  • vinegar + baking soda
  • tofu or chickpea flour
  • egg replacer
  • aquafaba

These are a lot of different things you might be thinking, so which one should you use to replace an egg?

Well this depends on the purpose the egg has in the recipe, usually eggs help rise, bind other ingredients, and add moisture.

So let’s see the main differences among all of these possible substitutes.

Flax/chia seeds + water

Believe it or not, if you mix ground flax or chia seeds with water and let it sit for a few minutes, they’ll created a very sticky mixture that resembles the consistency of an actual egg. When I have to substitute eggs in a sweet recipe such as muffins or pancakes these two work perfectly. A tip: flax seeds do have a flavor, whilst chia don’t really, so go for chia seeds if you think the flax could alter the taste of the recipe.

Banana or applesauce

These also work well, especially in sweet recipes due to their sweetness, but really all they do is adding moisture, they don’t help rise like other substitutes, so don’t forget that. Also they tend to give a chewy consistency to the finished product, so keep that in mind if you want to use them.

Vinegar and baking soda

If your intent is to help rise, then you wanna use vinegar and baking soda. These two mixed together will start bubbling and work just like an egg for rising. Plus they won’t alter the flavor of the food if used in the right amounts, so add them to a recipe if you wanna end up with nice fluffy foods.

Tofu or chickpea flour

If you’re trying to make a vegan frittata or want to imitate scrambled eggs, these two are the best options.
For the tofu, go for silken if possible, the texture it’s just like the one of a cooked egg, and adding some spices, such as curry or turmeric can give it that yellow eggy color that will look just like scrambled eggs.
You can check out my tofu scramble here to get an idea.

Chickpea flour, instead, works perfectly for making a vegan frittata or quiche, you can find loads of recipes online, and I’ve also seen scrambled eggs made out of chickpea flour that looked extremely real, such as these.

Egg replacer

I’ve seen quite a few egg replacers lately in the stores, most of them made out of leavening powders and natural colorings that just need to be mixed with water to get an “egg”. I’ve never personally tried egg replacers, so I can’t recommend any specific one, but I would suggest you to try it first and then see based on your experience.


First of all, what the heck is aquafaba? Well you know canned beans? Aquafaba is the water where the beans are soaked in. Yes simply the liquid from a can of beans.
The first time I saw aquafaba being used in a recipe was in a Facebook recipe video, it was so intriguing that I had to try it. Basically all you have to do is keeping the water from a can of beans, whipping it up and with patience you’ll get an actual meringue.
Aquafaba is basically tasteless, so it can be used both in savory and in sweet recipes, and in my opinion i
t works super well with cakes or pastries that require a meringue in the original recipe, the result can be surprisingly good.

What do you use to replace eggs in your recipes? Let me know in the comments, and happy eggless baking!


Author: Marta Nepi

Vegan | Italy

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