This guide contains some of the most common options for egg substitutes, with a description of their purpose and the types of recipes that would work best with them. Each replacement quantity given below substitutes for one chicken egg.
For more inspiration, check out this short video!
Chia seeds
Quantity: 1 Tbsp chia seeds + 3 Tbsp water
Purpose: To bind
Uses: Muffins, brownies, wholemeal and healthy baking
Flaxseed meal
Quantity: 1 Tbsp flaxseed meal + 3 Tbsp water
Purpose: To bind
Uses: Muffins, brownies, wholemeal and healthy baking
Banana
Quantity: 1/2 banana, mashed
Purpose: To provide moisture and sweetness
Uses: Muffins, soft cookies, brownies and cakes
Fruit puree
Quantity: 1/4 cup fruit puree (apple, pear, pumpkin etc.)
Purpose: To provide moisture and sweetness
Uses: Muffins, soft cookies, brownies and cakes
Peanut butter
Quantity: 3 Tbsp peanut butter
Purpose: To provide creaminess and sweetness
Uses: Muffins, soft cookies, brownies and cakes
Aquafaba
Quantity: 3 Tbsp aquafaba
Purpose: To bind and for whipping
Uses: Meringues, friands, lighter cakes
Soft tofu
Quantity: 1/4 cup soft tofu
Purpose: To add creaminess
Uses: Tarts and custards
Hard tofu
Quantity: 1/4 cup hard tofu
Purpose: To add protein and scrambled egg-like consistency
Uses: Tofu scrambles, stir fries
Non-dairy yoghurt
Quantity: 1/4 cup soy or coconut yoghurt
Purpose: To provide moisture, creaminess and sweetness
Uses: Muffins, cupcakes and cakes
Vegetable oil
Quantity: 1/4 cup vegetable oil
Purpose: To provide moisture
Uses: Muffins, cupcakes and cakes
Egg replacement powder
Quantity: 1 tsp egg replacement powder + 1/4 cup water
Purpose: To bind and provide egg-like consistency
Uses: Cookies, cakes and quiches
