“Egg-cellent” Ways to Replace Eggs in Recipes

eggLet me start with: I am an egg-eater, they are full of vitamins (including folic acid) and a great protein source -HOWEVER, they can be quite allergenic for some people and other people may not eat eggs due to personal beliefs. This list provides good substitutes, both homemade and store-bought, organized by the role of the egg in the recipe (binding, leavening, or adding moisture).

For an egg replacer that binds, add any of the following for each egg:

  • 1 T (heaping) soy powder + 2 T water
  • 1 T soy milk powder + 1 T cornstarch + 2 T water
  • 2 T cornstarch
  • 2 T potato starch
  • 2 T arrowroot powder
  • 2-3 T whole wheat flour
  • 2-3 T tomato paste
  • 2-3 T mashed potatoes
  • 2-3 T mashed sweet potatoes
  • 2-3 T instant potato flakes
  • 1/4 cup tofu puréed with 1 T flour

Tofu tips: While it can be a terrific substitution in “eggy dishes” (quiches or custards), tofu does not fluff up like eggs. Use plain tofu, not seasoned or baked.  Adding turmeric to tofu will give it a bright yellow color making it closer to the color of eggs and really healthy!

One of my students once made a vegan quiche with garbanzo bean flour as the base.  She just made a “paste” out of garbanzo bean flour and water, sautéed veggies, mixed them together and baked it.  It looked just like a quiche, and it was delicious!

For leavening, try this commercial product:

  • Ener-G Egg Replacer (base of potato starch, tapioca flour)
  • If you’re baked goods crumble, please consult these tips from Ener-G.

For sweet, baked goods, try one of the following for each egg:

  • 1 banana
  • 1/4 c applesauce
  • 1 T milled flax seed and 3 T water


  • If using fruit, make sure it’s compatible with the other flavors in the dessert.
  • It is quite difficult to replicate airy baked goods, such as angel food cake. Instead, look for a recipe with a similar taste but fewer eggs or one that has been tested by real kitchen pros.