Let 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.