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There are many egg substitutes available for baking or any recipes that calls for eggs. Most of the egg substitutes can be purchased at health food stores and most grocery stores. Here in this page, you can find excellent recipes that are tried and tested using various egg substitutes. This page will be regularly updated with various egg substitutes and recipes using them.
Egg Substitute:
Silken Tofu: It is a boon for those who want to go egg free. From scrambled eggs to frittatas and cakes to frostings, tofu has its place in many dishes.
How to replace?
Substitute 1/4 cup of whipped silken tofu for each egg.
How’s the result?
Baked goods won’t brown as deeply, but they will be very moist and heavy.
Best Suitable For:
 Rich, dense & moist Cakes |
Breads |
Cookies |
| Brownies |
Egg Substitute:
Flax Seed Meal:Make flax seed meal at home freshly by grinding flax seeds or get it ready made from store.
How to replace?
Whisk/blend together 1 teaspoon of flax seed powder with 1/4 cup of water for each egg to be replaced. (Also see My Notes)
How’s the result?
The baked goods are heavier & dense.
Best Suitable For:
| Flax seed has a nutty flavor, so it works best that are grainier and nuttier, such as: |
| Waffles |
Pancakes |
Breads |
| Bran Muffins |
Oatmeal Cookies |
Egg Substitute:
Pureed Fruit: Mashed bananas, unsweetened applesauce, pureed prunes, plumped raisins and softened dates are some of the ways how pureed fruits can be used as an egg substitute.
How to replace?
1/4 cup for each egg. Increase leavening by 25-50%. Bake items slightly longer, if necessary.
Best Suitable For:
| Cakes |
Quick Breads |
Brownies |
Egg Substitute:
Vinegar & Baking Soda: Vinegar works very well as an egg substitute in cake, cupcake and muffin recipes, making it light and fluffy. White and apple cider vinegar is used quite often.
How to replace?
1 teaspoon of baking soda along with 1 tablespoon of vinegar. Apple cider vinegar and white distilled vinegar can be used.
Best Suitable For:
| Cakes |
Cupcakes |
Quick Breads |
Egg Substitute:
Buttermilk, Yogurt or Baking Soda: This is used as an egg substitute in cakes, muffins and cupcakes. Vegan buttermilk is prepared by mixing non-dairy milk and vinegar together.
How to replace?
If there are no other ingredients to make the baked item rise, then one of these can be used in place of the egg. Replace the liquid in the recipe with same amount of buttermilk or thinned yogurt. Replace baking powder with 1/4 as much baking soda.
Best Suitable For:
| Cookies |
Bars |
Flatbreads |
Egg Substitute:
Commercial Egg Replacer Powder (like EnerG): Egg free baking recipes using commercially available egg replacer powders including Ener-G, Bob’s Red Mill, Organ and other brands. This works best in cookies.
How to replace?
Whip together in a food processor or blender 1 and half teaspoons powder and 2 tablespoons water. Sometimes 2-3 times as much powder in the same amount of water gives better results.
How’s the result?
Flavorless, won’t affect the taste of the baked goods.
Best Suitable For:
| All baked goods, especially: |
| Cookies |
Based on the information provided in The Joy of Vegan Baking by Colleen Patrick-Goudreau and Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensations by Carol Fenster.
My Notes
1 Flax seed powder – Another ratio which is used widely while using flax-seed powder instead of egg is, whisking 1 tablespoon of the powder with 3 tablespoons of water. But I have not tried this ratio so far.
2 Substitute for egg wash – Simply use oil, dairy/nondairy milk, dairy/nondairy butter. ¼ cup of light corn syrup thinned with very hot water can also be used for glazing.
Share your experiences with different egg substitutes that you’ve used during baking.
I have tried the flax with water 3 times for my gluten free loaf. All 3 times it ended up gummy. Too bad because its healthy and the texture looks just like egg when its mixed up
Gluten free baking is quite tricky and make it egg free is even more tricky. Did you use a ready to go gluten free flour or made it right from scratch? I assume that you already know that it needs xanatham gum if you are going to make it egg free too.
HiMadhuram! Thanks for replying. Yes I do know about xanthum gum and guar gum too. I find instead of making a slury out of the flax and water, I do 1/2 cup grounded up flax and use this in my gluten free flour mix. I also mix soya flour (I make my own). I am having great results ! Thanks!
I like to use half a banana + 1/4 cup applesauce. It makes a nice texture. Also, combining applesauce and flaxseed powder works well too. Thanks for this!
You’re welcome Jessica. I have not tried combining flaxseed meal and applesauce. That’s new to me.
Have tried the flax replacement(3 Tbsp water + 1 Tbsp ground flax) for both a banana bread recipe(made with coconut flour) and a bar recipe(made with almond flour). I don’t care for the results at all. At the end of the baking time, they are still too soggy and heavy. The bars I had to cook for double the time and turned out ok. I am still waiting on the banana bread…had to stick it back in the oven. I am not sure what else to try. I can’t do dairy. I am tempted to use just egg whites but not sure how that will work for the coconut flour recipes since most call for 4-10 eggs. I have delayed food reactions with egg yolk and dairy(and now almond…just my luck!). The egg white carton has equivalents for whole eggs which is fine is some recipes, but I have some recipes that want just the whites. How much liquid is 1 egg white? Also if using egg whites to replace whole eggs, how is it going to change the final product? Do I need to worry about that?
Baking gluten free as well as egg free is very tricky, Christine. I’m pretty sure that you will have to use xanthan gum to bake gluten and egg free and get decent results. Google for gluten-free vegan cakes/cookies etc and you should be able to come up with some recipes. I have tried a couple of gluten free cookies and all have come out well but haven’t tried my luck with gluten free breads and cakes, but for this Gluten-Free, Flourless, Vegan Chocolate Cake.
I just recently tried 1 tbsp chia seed to 3 tbsp liquid (one of the non-dairy milks is probably best, but I’ve used water as well as water kefir liquid) in a cookie recipe and a muffin recipe and was very pleased. Neither of these recipes was for “fine” baking, they’re both pretty rustic, but they rose very nicely, have a good texture and nice crunchy outer finish. They did take longer to bake, but so what? They did cook through just fine. And the chia doesn’t need to be ground first before using, unlike the flax.
As for gluten free, xanthan gum is not necessarily essential. I’ve discovered that a 70% flour to 30% starch combination does a pretty good replacement for regular wheat flour. But don’t expect perfection or miracles; the performance will vary because wheat recipes are built to work with wheat. It takes a lot of experimentation and a lowering of expectations – I’m almost always pleased by the taste and results, but they’re almost never bakery perfect.
Thanks for taking the time to write in detail, Amie.
Hi,
Thank you for this wonderful information for us vegetarians. Just to let you know: I tried a minimalist rice flour biscuit recipe yesterday substituting the egg with banana (just contained rice flour, butter, banana puree, sugar). Used a little more fruit puree than the above conversion ratio gives to get the right dough consistency (very soft, but holding shape). The biscuits came out great! They had adequate leavening, though no baking powder was used.
Also, I think the above egg substitution list is missing some possibilities: like lentil flour. I’ve heard besan works well as an egg substitute. Don’t know the exact proportions yet. Only caution: besides binding, lentil flours also tend to harden. So whenever I try it, I’ll increase the amount of butter/oil in the recipe somewhat, to compensate for the hardness introduced by the lentil flour.
Lastly, there are two other ingredients we use in Indian cooking that should work :
1. instead of tofu, can use chenna/paneer. I think chenna poda, an Odissi dessert, is an example of such baking.
2. instead of flax, methi seeds would work too. Both seeds are binders.
Hope sharing my experience and suggestions (that I’ll be trying later) help others like me who are interested in eggless baking.
Thanks for sharing your thoughts. I have not included chickpea flour, potato starch etc in the table because these don’t go by a standard measurement. You will have to increase or decrease according to the situation. Chia instead of flax I have heard of, but won’t methi seeds make the dish bitter?
Good point
.. not sure if it would make a difference.
I think savoury cookies and the likes should combine well with methi seeds (if at all they do impart any taste in that small amount). Shall try this sometime.
I did try using moong dal flour instead of banana for more rice flour cookies yesterday. I noticed Suzanna’s comments mentioned in the older comments on this page, and used her suggestions as a guideline (she substitued each egg with 2-4 tbsp besan flour + 1/2 as much liquid + 1 tbsp fat). The cookies were pretty good. Need to play around with the proportions more (2-4 tbsp is a big range!), to get the one that works best for me.
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