The Basics: Egg Replacers

I posted before about the Flax Egg replacer.  Then I realized that it’s not the only replacer and not necessarily the best for each recipe.  So, here’s a collection of other egg replacers that may work for your recipes.

Note: I have not tried all of these personally.  I prefer to stick to flax eggs and applesauce, depending on the type of recipe I’m making.

For sweet baking like muffins, cupcakes, etc I generally use applesauce or banana. For savory baking like breads, buns, etc I lean towards the flax or chia replacer.

Whole Egg Replacers:

  • Flax Egg: 1 tablespoon ground flax seed + 3 tablespoons water = 1 egg (mix and let sit 10-15 min)
  • Chia Egg: 1 tablespoon chia seed + 3 tablespoons water = 1 egg (mix and let sit 10-15 min)
  • Banana Egg: 1 medium-sized mashed banana = 1 egg
  • Applesauce Egg: 1/4 cup unsweetened applesauce + 1/4 teaspoon baking soda = 1 egg
  • Cornstarch Egg: 2 tablespoons cornstarch = 1 egg
  • Arrowroot Egg: 2 tablespoons arrowroot flour = 1 egg
  • Potato Starch Egg: 2 tablespoons potato starch = 1 egg
  • Soy Egg: 1 heaping tablespoon soy powder + 2 tablespoons water = 1 egg
  • Soy/Cornstarch Egg: 1 tablespoon soy milk powder + 1 tablespoon cornstarch + 2 tablespoons water = 1 egg
  • Tofu Egg: 1 tablespoon mashed tofu + 1 tablespoon water = 1 egg
  • Ener-G Egg: Follow instructions on package = 1 egg

Egg White Replacers:

  • Agar Egg White: 1 tablespoon agar powder + 1 tablespoon water = 1 egg white (whip, chill, whip again)

Hope that helps.  If you know of other good egg replacer/substitutes out there, post in the comments please!

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5 Responses to “The Basics: Egg Replacers”

  1. Grae
    December 16, 2012 at 1:11 pm #

    Awesome- thanks so much for posting this Megan! I had been using applesauce to replace, yet didn’t realize to add the baking soda- duh, it only makes sense!

    Thanks again!

    ~Grae

  2. Anne
    February 16, 2014 at 1:02 pm #

    Which of these are best for providing the leavening property that eggs do, in cakes and muffins?

    • February 17, 2014 at 6:03 pm #

      I use the applesauce + baking soda one a lot. If you’re looking for a lot of lift though I’d tend to lean towards the store-bought egg replacer powders because they seem to have exactly what’s needed to help with the rising.

Trackbacks/Pingbacks

  1. Pumpkin Chocolate Chip Cookies | The Gluten Free Vegan - February 7, 2012

    [...] Egg replacer to make 1 egg* [...]

  2. Oatmeal Chocolate Chip Cookies | The Gluten Free Vegan - August 26, 2013

    […] If you find that you don’t use a whole jar of applesauce in a timely manner – before it grows some fur (mold) – then you can do what I do. Freeze the applesauce into 1/4 cup portions into little jars or safe plastic containers. Just take it out and thaw before using. I choose to freeze mine into 1/4 cup portions because that is the basis of 1 egg when using applesauce as an egg replacer. […]

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