Vegan egg replacements...

For a comprehensive list of 12 egg replacements including detailed notes on each + 21 reliable recipes for every kitchen please check the "No eggs? No problem!".

Whatever your reasons for not eating eggs - whether it's for health reasons (70% of the calories in eggs come from fat, most of which is saturated!), allergies, ethical concerns (have you looked into the living conditions of caged, egg-laying chickens? It’s a gruesome picture. And what about all those male chicks…?), environmental impact (greenhouse gas emissions and soil and water contamination), or religious beliefs (such as in Buddhism or certain branches of Hinduism) - your choice is valid.

Regardless of what led you to exclude eggs from your diet, it’s surprisingly easy to substitute them in everyday cooking and baking. By simply knowing which replacement to use and when, you can still enjoy cakes, cookies, sweet breads, rich sauces, custards, and creamy pies.

Chicken eggs serve multiple functions in baked goods, from binding and adding moisture to enriching and leavening. Fortunately, all of these roles can be easily replicated with plant-based ingredients. Once you start baking with vegan egg replacements and incorporating them into your daily routine, you’ll never look back - I can promise you that!

Below is a list of the 12 most easily available egg replacements—found in your grocery store, health shop, or even in your own kitchen cupboard. I’ve tried them all; each one is slightly different, with unique qualities and, at times, an unusual taste. Each egg replacement works well in different types of baked goods.

To replace 1 whole egg:

Chia seeds

1 tablespoon ground chia seeds + 3 tablespoons water, mixed well together and left aside for 10 minutes to thicken

Works best in: cakes, puddings, cupcakes and pies

Flax seeds

1 tablespoon ground flax seeds + 3 tablespoons water, mixed well together (until light and slightly foamy) and left aside for 10 minutes to thicken

Works best in: chocolate recipes, granola bars, cookies, waffles, breads and pancakes

Banana or Avocado

1/4 cup of either mashed banana or avocado

Works best in: fat free cookies, breads, muffins and pancakes

Plant based natural yogurt

1/4 cup vegan yogurt

Works best in: brownies, quick breads, muffins

Silken tofu

1/4 cup of blended silken tofu 

Works best in: rich, moist and dense cakes, cheesecakes, pies, custard

Applesauce

1/4 cup unsweetened applesauce (also 3/4 cup to 1 cup of applesauce equals 1 cup of butter or oil)

Works best in: breads, muffins, cakes, cupcakes, brownies

Arrow root or Cornstarch

2 tablespoons arrow root/cornstarch mixed with 3 tablespoon water

Works best in: puddings, custard, pie, cheesecake

Aquafaba

3 tablespoons of reserved chickpea water, it shouldn't bee too runny (you can always reduce it in a pot over medium heat, to thicken it), it should be consistency of a normal egg white

Works best in: when making vegan mayonnaise, meringues, cakes, cookies, mousses, marshmallow

Nut butter

3 tablespoons of natural nut butter (peanut, almond etc.)

Works best in: cookies, pancakes

Chickpea flour (also called gram or besan flour)

Mix well together 4 tablespoons of chickpea flour + 4 tablespoon of water

Works best in: pancakes, quiche, omelet, scramble egg

Sweet potato or Pumpkin puree

1/4 cup of pureed, cooked sweet potato, pumpkin or a squash 

Works best in: quick breads, muffins, cookies, good in vegan meatloaf

Mix of acid and baking soda

1 tablespoon vinegar (or 2 tablespoons fresh lemon juice) + 1 teaspoon baking soda

Works best in: cakes, cupcakes, quick breads