Welcome to my egg free world where today I’m going to take you on a journey of all things egg free substitutes. We’ll chat about commercial egg replacers, homemade options, and so much more.

If you’re looking for a simple list of “do this” you won’t quite find that. Instead, you’re headed into a mini TED talk/master class. By the end of this article you’ll have a very deep understanding of how to truly replace eggs in all scenarios, and you won’t be dependent on store bought products.

Now, you may be wondering, how qualified am I on this matter? Well, I owned and operated an award winning GF + Top 9 Free + Vegan bakery for years. Customers without food allergies loved it. I’m a free-from baking and cooking expert, and I’ve developed well over a thousand recipes, all without eggs (or wheat, or a lot of other things). Trust me…. you’re in really good hands. So please, grab a cup of tea and let’s get to work.

Given the size of this article, use the table of contents to jump around. However, if you jump too much, you’ll miss the whole master class experience.

For commercial egg substitute brands, use the TOC to jump straight to that section.

What Eggs Do in Recipes

Before you can properly replace an egg, you have to understand what they actually do. Eggs do three key things:

• Lift
• Moisten
• Bind

Sometimes, they also emulsify, but we’ll focus on the three above since that’s what you’ll need more often than not.

Lift & Rise

If you’re like me and you like watching the World’s Strongest Man competitions, you know what a good press and lift looks like. Eggs can do the same thing in baking.

You combine your wet and dry ingredients and rather have them remain rather flat, eggs come in, integrate beautifully, and take your ingredients to the next level. Literally.

In gluten free baking, eggs can truly save you from a bad situation, so if you’re GF, lean into them where you can. Eggs are also a fantastic tool in Paleo and Keto baking.

Moisten

Have you ever eaten free-from foods and find them to be dry and kinda gross in your mouth? Well, eggs can prevent that from happening.

They do a fantastic job bring a moist quality to your recipe, but without leaving you with the sensation of soggy.

Bind

This may be an egg’s most important job if you ask me. They have the ability to hold a recipe together like a corset, so your taste buds can focus on all the qualities that matter, rather than think about the crumbs that are all over the place.

One of the biggest pain points for free-from bakers is that their recipes crumble and fall apart, especially when gluten isn’t part of the equation.

The good news is, it’s an easy fix, but also why I really, really don’t like those charts. Keep reading, and I’m going to teach you how to leverage simple ingredients and help your egg free goods shine like the stars that they are.

The Power of Mentally Visualizing Egg Substitutes

The best way to choose a good egg substitute (or combo of ingredients) is to picture the substitute in your mind. What does it DO? What is its natural state? Because that’s not going to magically shift when you try to use it when replacing eggs. Here are some examples:

• Banana = solid, sticky.
• Carbon Water = loose, bubbly, wet, liquidy.
• Peanut Butter = dense, sticky, solid.
• Applesauce = runny, sweet, wet.

As you think about the natural state of your potential substitute, it’s a LOT easier to think about how that will translate to your recipe.

Let’s look at those examples again from the scope of how they behave:

• Banana = partial/low moisten, binding power, zero lift.
• Carbon Water = lots of lift, zero bind, good amount of moisten but depends on the amount you use in the recipe.
• Peanut Butter = low moistening, lots of bind, zero lift.
• Applesauce = zero bind, zero lift, good moistening power, also adds sweetness in large amounts.

See the correlation?? For each substitute you have available to you, you can apply this concept. Now, let’s dive into the specifics of a range of egg free substitutes.

Egg Substitute Conversion Chart

If you came here looking for a cute infographic that will tell you how to substitute for one egg, you won’t find one here. Here’s why:

Those charts are total rubbish. Most people sharing egg substitutes on Instagram and social media are trying to be cute and trendy. They aren’t giving you the ENTIRE picture, or the required context for success.

I’ve seen charts that say things like a Tablespoon of peanut butter is one egg. No. It’s not. If you think a TBSP of peanut butter is going to lift cakes, you’ve lost your mind. See the problem??

Without context, people will fail, and I refuse to set you up for failure. Also know that there isn’t some magic bullet. Egg free cooking and baking requires finesse, which I will teach you about. So long as you have the elbow grease, you’ll be OK.

Now, keep on reading. Rather than hand you a proverbial fish, I’m about to teach you how to fish, and teach you about each egg substitute.

Egg Substitute Ingredients & Their Specific Uses & Functions (in ABC Order)

OK, time to take a look at specific ingredients, and their actual uses. I’m also going to give you guidance on what they can and cannot do. I’ll be using a 0 – 5 rating with zero being weak and laughable, whilst a five is like, wow. Um, yes please and thank you.

Agar Agar as an Egg Substitute

• Lift: 0/5
• Moisture: 0/5
• Bind: 0-5/5 (depending on how much you use)
• Best Use: Vegan cheesecake and other set desserts.
• Caution: Use too much and you’ve got a brick. Like that song, she’s a brick house…

The power agar agar (powder, not flakes) resides in its gelling ability. I’ve been able to use agar to transform liquid ingredients such as juice into solids that can be chewed, like a gummy bear.

If you’re struggling with recipes that fall apart, a little agar may be what you need. However, agar SHINES in stove top cooking settings, not baked settings, and can really help set traditional desserts. If you’re trying to make fruit jelly, vegan cheesecake, pudding, or even a custard-style dish, agar can help.

Agar is great at delivering some binding, and a little texture to your recipes. However, it won’t do much else. Also, too much, and you will question your life.

This is an example of a ratio for a firm set:

• 465mL Liquid Ingredient (water, juice, combo, etc.)
• 80g Organic Cane Sugar
• 7g Agar Powder

You MUST use a kitchen scale with agar since too little or too much can mess up your recipe.

This is the agar product that I use in all of my recipe development and free-from pastry creations.

Applesauce as an Egg Substitute

• Lift: 0/5
• Moisture: 4/5
• Bind: 0/5
• Best Use: Chocolate baked goods.
• Caution: Can alter the sweetness of your recipe. Also, not all applesauce is created equally, and apple butter is not the same thing as applesauce.

For years, applesauce has been treated like royalty by plant-based bakers, especially those who love brownies. Personally, I’m like, OK, maybe you’ve been knighted, but full on royalty? Really?

Applesauce can add moisture to your recipes, and that’s about it. Additionally, it really throws off the sweetness of a recipe which is why it’s really only helpful in brownies and cakes. These are recipes that can stand up to copious amounts of applesauce, but also have the flavour masked.

Without a masking ingredient, you just have a bunch of baked applesauce… see the problem? If you’d like to see applesauce ratios in action, look up something like “vegan applesauce brownie recipe” online.

This isn’t a method I personally use since I don’t find it to be all that impressive. In fact, my tasters have said for years that the texture of my baked goods blows away all other commercial options, including the ones from big names that use applesauce. The reason? I take a multi-pronged approach and stick to classic ingredients, rather than an alternative like applesauce.

Now, if that’s all you can have, run with it and enjoy every bite. If you have other options, explore them, because I think you may find something better.

This is the apple sauce that I use the most, followed by this brand (they somewhat recently changed the packaging). However, I don’t use these products as egg substitutes, just as good ole apple sauce.

Aquafaba as an Egg Substitute

• Lift: 0/5 (technically 5/5, but there’s a catch)
• Moisture: 2/5
• Bind: 0/5
• Best Use: Vegan meringue and vegan pavlova.
• Caution: Has serious temperature limits.

What is aquafaba? It’s the cooking liquid from legumes. Chickpea (garbanzo bean) delivers the best results, but you can use the liquid from any canned or jarred beans.

Torched aquafaba is like the coolest party trick you never knew you needed. You can whip up aquafaba and it will increase by over 50x in size to deliver legit vegan meringue AKA marshmallow fluff.

Watch the video on this page to see me transform aquafaba into awesome fluff.

The HUGE Caveat

Now, when you see what aquafaba can do, you’ll immediately think about dishes such as angel food cake, soufflé, and anything else that requires a bunch of egg whites. Keep on dreaming.

Aquafaba has temperature limits and can’t be baked for too long at a reasonable temperature needed for cakes and more. However, in a raw application, it’s awesome. For low temperature baking such as pavlova, it’s going to get you a full on home run.

Now seriously, go watch the video, because I explain it more, and you can SEE it happen. You won’t be disappointed.

Note: Potato protein is a bakeable alternative to aquafaba, however, it’s VERY expensive ($60+ per container). You can read more about it and take the plunge and experiment with it if you’d like to broaden your options.

These are the beans that I use when making aquafaba recipes.

Banana as an Egg Substitute

• Lift: 0/5
• Moisture: 1.5 – 2/5
• Bind: 5/5
• Best Use: Chocolate baked goods, vegan banana bread.
• Caution: The ripeness of the banana can alter things a bit.

Bananas have an amazing ability to bind your recipes together, which is fantastic if you have a seed allergy. Where recipes call for flax or chia binds, you may be able to use mashed banana in its place (depending on the recipe).

Generally, half a mashed banana is going to give you the binding power of one egg. It’s best suited for recipes that can mask the banana flavor, or compliment it beautifully. For example, I wouldn’t use banana in a lemon yogurt cake recipe. I also wouldn’t suggest banana for most cookie recipes.

Note: Ripe plantains may be able to get you similar results, but this isn’t something I’ve tested too much.

Carbonated Water as an Egg Substitute

• Lift: 5/5
• Moisture: 2/5
• Bind: 0/5
• Best Use: Egg free baked goods, allergy friendly deep frying batter (including tempura), pancakes, and waffles.
• Caution: Don’t take your sweet time and lose the bubbles.

I used to be a skeptic where carbon water is concerned… then I put it to the test and WOW. Like… W. O. W!!! It’s amazing!!! I should add more exclamation marks…

Now, I’ve only tested this in large amounts, so it may not have the same impact in smaller amounts.

Carbonated water essentially does the job of egg whites to the MAX. You’re going to have the kind of lift that has you asking, “are you sure this egg free”? The biggest pro is that if you’re allergic to potato, corn, or traditional leavening agents (baking powder, etc.), carbonated water has got your back. And your front. And your sides.

To use carbonated water as your egg substitute, you’ll replace the liquid in the recipe with the water. So, if your pancake recipe calls for 225mL/8 ounces milk, use carbon water instead. You can also play with a ratio of milk to water, but it’s really not necessary.

In fried recipes, it’s the same thing. However, you’ll be able to find recipes online that tap into this magic.

The HUGE Caveat

The air bubbles are precious, like the ring that binds them all. If you make the batter, then let it sit around, all those good bubbles will go to waste. You need to cook or bake the recipe ASAP. I also don’t suggest freezing batters with carbon water as part of the makeup. It won’t thaw and cook up properly.

The other thing to know is that you need to mix carbon water by hand ONLY. You can mix the other ingredients and mix with a stand mixer, but then add the water and fold it in to the mixture, gently. Very gently, because the bubbles are precious.

This is the carbon that I personally use, along with this carbonator.

Chia Seeds & Chia Seed Meal as an Egg Substitute

• Lift: 0/5
• Moisture: 2/5
• Bind: 5/5
• Best Use: Egg free muffins.
• Caution: Alters the texture, see notes below.

There are two ways to use chia: chia seeds and chia seed meal. These are both chia, but are NOT the same product and won’t function the same.

Chia seeds, when gelled with water, are fantastic for adding moisture and some bind, however, if you want to unlock their true potential, you’ll use chia seed meal.

The meal is a finer powder that allows for better absorption of the water, and better integration into your batter.

Note: for frying, a loose chia seed + water mix is pretty awesome, and I’ll talk more about that later.

The Caveat

If you do a side-by-side bake of flax and chia as binding agents, you’ll see this in action. Essentially, flax gets you cake texture and chia gets you muffin texture. It’s a slight difference, but if you’re a recipe developer like me, it’s a big deal.

The squish/bounce is different as well, but that’s only noticeable if you’re a recipe developer and putting your baked goods thru their paces.

Technically, both chia and flax binds can be used in cakes, cookies, muffins, and all other baked goods. Just know that flax is going to feel more traditional and chia is going to feel like its cousin.

This is the chia meal product that I use for baked goods and recipe development. These are the chia seeds that I use for chia pudding and frying. There’s another brand that I use, but it costs more, and you can get the linked one at Costco as well.

Flax as an Egg Substitute

• Lift: 0/5
• Moisture: 2/5
• Bind: 5/5
• Best Use: Egg free baked goods (cookies, brownies, cake, muffins), pancakes, waffles.
• Caution: Tastes horrible in large amounts, and when not properly in ratio with your other ingredients.

Sometimes called a flax egg, like chia, flax comes in two forms: flax seeds and ground flax meal. The meal is WOW. The seeds are… dude, get out of here with that nonsense. Yeah, it’s like that.

Now, most recipe developers will call for a loose flaxseed binding agent and sometimes I’m over here like… what are you doing?? You’re under-using the power at your finger tips. I’ll also add, a lot of developers don’t do things the way that I do… Most aren’t taking the multi-pronged approach and that friend can make or break your bake.

Most recipes (and those charts) will tell you 1 TBSP Flax + 3 TBSP Water, but if you want the real power, use 3 TBSP Flax + 6 TBSP Water. This ratio has won me awards, so trust me, it works. However, this bind only works in conjunction with the multi-pronged approach.

Limits

If you scale a recipe up, you can also scale the bind up. However, if you have a regular sized recipe and then try to use double or triple the regular amount of flax bind, it will be one of the worst meals you ever make.

This is the flax meal product that I use for all of my baked goods and recipe development.

Peanut Butter as an Egg Substitute

• Lift: 0/5 (if I were using negative numbers, I’d use one right now)
• Moisture: 0/5 (some might say 1/5)
• Bind: 3/5
• Best Use: Peanut baked goods, some chocolate baked goods.
• Caution: Has very limited use and a very strong flavour.

It’s said that 3 Tablespoons of peanut butter can replace one egg. For binding power, sure. For everything else? Peanut butter won’t do anything for you.

The big issue you’re going to run into with peanut is that it has a super narrow scope of use. You can’t use it in your lemon pancakes, cheesy waffles, and so on. It’s really only for peanut recipes. Here’s the kicker, when I use peanut in a recipe, I still add the flax bind because peanut isn’t full strength.

Honestly, it’s really for power balls. That’s where your peanut butter and other nut butters will shine like the stars.

This is a peanut butter made in a peanut only facility.

Potato Starch as an Egg Substitute

• Lift: 0/5
• Moisture: 0/5
• Bind: 3/5
• Best Use: Egg free pancakes and waffles.
• Caution: Must be used as part of a combo approach.

When you combine potato starch with almond milk, you get a really cool paste with very interesting properties. If you want to learn the science, look up “oobleck”.

This combined substance can create a little bind in your simple egg free foods. I don’t suggest using this in cakes, muffins, fried foods, etc. Stick to pancakes and waffles for the best results. In a pinch, you can use this in some cookie recipes.

This is the potato starch that I use for all of my free-from baked goods and recipe development.

Psyllium Husk as an Egg Substitute

• Lift: 0/5
• Moisture: 2/5
• Bind: 5/5
• Bonus: EPIC squish and bounce function.
• Best Use: Gluten free + egg free bread.

I can tell you with certainty that psyllium husk powder (seed) is the best kept secret in free-from bread making. I’ve made it my mission to make sure that free-from bakers know it’s an option.

When you use enough of the psyllium (gelled with water) you get something like a bouncy ball (I have no other way to describe it). Once it bakes up in your bread, you have some of the most legit free-from bread possible.

In fact, I was told that this recipe for a sandwich bread is so legit that it should be sold in stores. It’s all because of the psyllium.

For reference, in a bread recipe, you’ll want to use at least 30g Psyllium + 300mL Water. Combine that in a bowl and let it gel completely before adding it to your bread dough.

This is the brand that I use for recipe development.

Soy Protein as an Egg Substitute

• Lift: 0/5
• Moisture: 1/5
• Bind: 3/5

To use soy protein, you’ll combine 1 TBSP of soy protein with 3 TBSP water, at least that’s what I’ve always read.

Personally, I’ve never used this method, so I can’t provide much more guidance than that. Be sure to look up recipes if this is the best option for you.

Tofu as an Egg Substitute

• Lift: 0/5
• Moisture: 2/5
• Bind: 4/5
• Best Use: Bulky/set pie, set desserts, scrambled eggs.

The absolute best use for tofu is going to be a vegan chocolate pie. You combine the tofu, cacao, a sweetener, and salt in your food processor and you end up with this moussy creation that’s perfect for a chocolate pie.

You can also use tofu as part of of raw vegan cheesecake, or vegan pana cotta, but you need to mask the flavour.

A tofu scramble is a wonderful alternative to scrambled eggs, and you can find loads of recipes online.

Soy Free Tofu: Big Mountain Foods sells fava bean based tofu (legume). Foodies Vegan makes Pumfu, which is pumpkin seed based tofu. Both are firm, and a 1:1 swap for soy based tofu.

Tomato Paste as an Egg Substitute

• Lift: 0/5
• Moisture: 2/5
• Bind: 3/5
• Best Use: Savory breads and savory waffles.

If you make savory waffles, or savory quick breads (garlic, onion, cheese, etc.), tomato paste can offer some binding power.

However, it’s a limited binding power, and you need a decent amount per egg, and with that comes a flavor bomb. This should only be used for very, very specific recipes that can benefit from a huge hit of tomatoes.

Also, it has to be tomato paste specifically, not tomato sauce, crushed tomatoes, etc.

This is the brand that I use for all of my tomato products (organic + truly corn free).

Vegetable Puree, Canned (Sweet Potato, etc.) as an Egg Substitute

• Lift: 0/5
• Moisture: 2/5
• Bind: 4/5
• Best Use: Quickbreads and waffles.

Sweet potato, pumpkin, and butternut squash can be used for binding, however, it’s finicky to bake with.

If you’re gluten free + egg free, it’s extra finicky and it’s like making a weird version of banana bread. This pumpkin bread recipe will give you a solid example of how these vegetables can work in your baked goods.

This is the brand that I use for my canned vegetable purees.

Commercial Egg Substitutes

We’re living in modern times and that means you can find egg replacement options at your grocery store in cute and eye catching packages. However, DO NOT BE FOOLED.

The products sold in stores have a very specific use, and absolutely cannot be used in every cooking and baking scenario.

Pros & Cons of Commercial Egg Replacements

Many of the commercial products claiming to replace eggs not only have limits, but some can contain less-common allergens.

If you’re vegan by choice, this usually isn’t an issue. However, if you manage food allergies, you may find that these products aren’t a reasonable option for you to use. The good news is that above where I share substitutes, it’s about individual ingredients, not commercial products.

Biggest Pro: The big pro to a commercial egg replacement is the convenience. There’s usually a chart on the back of the bag that tells you how much to use. There’s also extra info about what it can or can’t do (or at least, there should be).

Biggest Con: Pretty much every egg substitute can only do one thing well. There are some that are fabulous for lift, and others that are great binding agents. However, you won’t find a product that can deliver on all fronts, and that’s because eggs are complex.

Brands & Products for Egg Substitutes (and their uses)

Now we’re going to take a closer look at the commercial egg substitutes you can purchase. I’ll break down for you what they’re made of, and what exactly they can do in recipes.

Bob’s Red Mill Egg Replacer

Ingredients: Potato Starch, Tapioca Flour, Baking Soda, Psyllium Husk. Product Link.

• Primary Function: Bind.
• Secondary Function: Light Lift. Texture, but not a lot (from the psyllium).

Best Uses

This particular egg substitute would be good in general egg free baking where you need a binding agent. However, you’ll still need to think about moisture, and proper lift. This replacer standalone will not properly lift a full sized recipe.

You still need to consider adding in a mouthfeel ingredient when using this egg substitute. This also will work well in pancakes and waffles.

Crafty Counter Wunder Eggs (vegan hard boiled eggs)

Ingredients: Water, Almonds, Cashews, Coconut Milk (Coconuts, Water), Contains 2% or less of: Salt, Agar, Yeast, Konjac, Natural Flavor, Rosemary Extract, Color (Turmeric, Annatto). Sachet Ingredients: Black Salt. Product Link.

• Allergen Warning: Contains Tree Nuts, Coconuts, Seeds
• Primary Function: Hard Boiled Egg.

Best Uses

Can I just take a moment to get excited about this product? In the past decade, there have only been a few brands that ever tried to make vegan hard boiled eggs, and until now, they’ve all been science experiment products. You know, the kind with a thousand weird chemicals….

Crafty Counter may have used major allergens, but they’ve created a clean option, and it’s one I’d be willing to buy for my kid with an egg allergy (and we all know how picky I can be).

That said, this is absolutely a single use product and it’s only purpose is to replace a hard boiled egg. You could convert this to a deviled egg, egg salad, or chop it up for a salad topping.

Eggylicious Vegan Scrambled Egg Replacer

Ingredients: Garbanzo Bean (chickpea) Flour, Arrow Root Powder, Black Salt, Onion Powder, Garlic Powder, and Turmeric Powder. Product Link.

• Allergen Warning: This company makes a full range of egg based powders and products. Get in touch with them before purchasing if shared equipment/facility is an issue for you.
  
• Primary Function: Scrambled Eggs.
• Secondary Function: Umami.

Best Uses

This is really a single use product that will create the texture of scrambled eggs. You can then use said bits for sandwiches, fried rice, and anywhere else you’d want something like a scrambled egg.

Honestly, as a chef, I can tell you that the real super power is the umami bomb this product will deliver. You could sprinkle this over your mashed potatoes and other savory recipes to have a lovely hit of flavour. Expensive flavour, but flavour nonetheless.

Free & Easy Egg Replacer (UK Product)

Ingredients: Potato Flour, Tapioca Flour, Cream of Tartar, Xanthan Gum, Methylcellulose. Product Link.

• Primary Function: Bind & Emulsify.
• Secondary Function: Some egg white function.

Best Uses

This egg replacer will do well with pancakes, waffles, and most baked goods. However, be prepared to experiment a bit since the brand uses potato flour (not starch, there’s a difference).

Additionally, the potato flour will give it some egg white qualities, but not to the same level as potato protein.

As a chef, I’d say there are better options available, however, if this is convenient and accessible to you, there’s no harm in using it.

Judee’s Gluten Free Egg Replacer Powder

Ingredients: Potato Starch, Tapioca Starch, Baking Soda, Cellulose Gum, Cream of Tartar. Product Link.

• Allergen Warning: Repackaged in a facility that packages dairy and egg products. Be sure to call if shared equipment is an issue for you, as this company makes an egg powder that looks almost identical to the egg free packaging.
  
• Primary Function: Lift.
• Secondary Function: Bind, but not a lot, like, tiny bind.

Best Uses

This commercial egg substitute will serve you well in pancakes, waffles, some cake recipes, and some brownie recipes. If your cookies need lift, it can help there as well.

However, you still need to pair this with a proper binding agent, and some kind of fat.

JUST Eggs From Plants

Ingredients: Water, Mung Bean Protein, Expeller-Pressed Canola Oil, Contains less than 2% of Carrot Extractives (color), Dehydrated Onion, Gellan Gum, Potassium Citrate, Salt, Sugar, Tapioca Syrup Solids, Tetrasodium Pyrophosphate, Transglutaminase, Turmeric Extractives (color), Nisin (preservative). Product Link.

• Allergen Warning: There are quite a few allergens present in the facility and on the equipment. JUST has a robust allergen chart here on their website (link valid when this was originally published and may change in the future so double check their FAQ). Additionally, Transglutaminase can be an issue for those who are Celiac or have gluten sensitivity, so be sure you know what’s OK for you before attempting to use JUST Egg Substitute.
  
• Primary Function: Vegan Scrambled Eggs.
• Secondary Function: French Toast, Frittata, Omelette, Quiche.

Best Uses

JUST liquid egg is going to serve you well if you’d like to make scrambled eggs, French toast, fried rice (use for egg chunks), stir-fry with egg, and so on.

Essentially, the stove is where you can get the most bang for your buck.

Don’t use this replacer for mayonnaise, baked goods, pancakes, or waffles. Whilst the company says you can use this for pancakes, there are better options (that are also less expensive).

If nutrition and clean ingredients are a big deal for you, go with the Orgran version of this product. Whilst it’s chickpea based rather than mung bean, there are a LOT less questionable ingredients in their product.

Namaste Foods Egg Replacer

Ingredients: Tapioca Starch, Arrowroot Powder, Citrus Fiber, Cream of Tartar, Sodium Bicarbonate. Product Link.

• Primary Function: Lift.
• Secondary Function: Tiny Binding Power.

Best Uses

When you mix this egg substitute with water, it will fizz/form bubbles, and that’s where the lift will come from. The starches can provide a very small amount of binding power. Very small.

This commercial egg replacer must be used in conjunction with a binding agent. You’ll also want to think about oil for richness and mouthfeel.

You’re best served using this substitute in pancakes, waffles, and baked goods. In some scenarios, where you’re using a baking mix (that already contains a leavening agent), this egg substitute may over compensate, so be prepared to experiment a little bit.

Orgran Vegan Easy Egg

Ingredients: Chickpea, Corn, Stabilizer (Methylcelluose), Vegetable Protein, Dextrose, Monohydrate, Salt, Turmeric, Raising Agent (Calcium Carbonate), Garlic Powder. Product Link.

• Primary Function: Vegan Scrambled Eggs.
• Secondary Function: Frittata, Omelette, Quiche.

Best Uses

This vegan egg substitute is all about bringing back a scrambled egg experience. This isn’t the sort of product you’d bake with, or use in pancake or waffle recipes.

You can also use this for a traditional baked egg experience, such as quiche. The texture that this product will provide, in that scenario, will be smoother and more authentic than a homemade equivalent from mashed chickpeas.

Do not use this for pancakes, waffles, baked goods, and so on.

Quay Naturals Vegan Egg Replacer

Ingredients: Organic Potato Starch, Organic Tapioca Starch, Baking Soda, Cream of Tartar, Organic Psyllium Husk. Product Link.

• Primary Function: Bind & Lift
• Secondary Function: Texture, but not a lot (from the psyllium).

Best Uses

This egg substitute is essentially an organic version of Bob’s Red Mill, with a little extra lift power.

This replacer will shine brightest in pancakes, waffles, and cakes. It can help brownies a bit, and may or may not help your cookies (depends on the style of cookie you’re baking).

I suggest using this option once or twice to really assess how powerful the functions are, then add in additional ingredients as needed. Also, you’ll still need a good fat for mouthfeel.

Saheli Aquafaba Powder

Ingredients: Chickpea Decoction Powder. Product Link.

• Primary Function: Whippable Egg Whites (whipped aquafaba function).
• Secondary Function: Beverage Foaming.

Best Uses

I’m going to level with you. Aquafaba powders are MUCH harder to use when compared to purchasing a jar of the Jovial chickpeas. I’ve worked with both (I used the original Vor brand that’s no longer made).

I did this to try to standardize aquafaba recipes. However, it’s finicky as all get out. Like, super finicky. If you read through the product reviews, they’re all over the place, but people are sharing their success stories with detailed methods.

If you can get the chickpeas, use them. However, if you can’t, this is an option, but be prepared to have some tough moments in your kitchen.

This is mainly a single use product and creates the whipped aquafaba that you can then use for other projects. Some users have been able to use this for foaming cocktails as well.

Practical Advice: How to Choose an Egg Substitute

There are so many free-from variables you may be facing, so for this moment, let’s assume you’re gluten free and egg free.

You need to look at the flours (there’s no gluten network to save you). How do the flours behave? What kind of protein content are we looking at? Are these particularly dry flours? Are they on the softer side? Do they get gummy if used a certain way (looking at you cassava)?

Now, look at the rising agents in the recipe (baking powder, baking soda + acid). How much is called for?? Is there really enough lift power, or do you need more? Is there an acid present to help?

An even better way to envision the power of lift is to think of it as a body builder doing an overhead press (pushing weights into the air, over their head). That requires serious strength, especially as the weights of the flour and other ingredients get heavier.

The same is true if your recipe is loaded down with a lot of “heavy” ingredients. The lift needs to be STRONG.

Next, look for liquid. If the recipe is calling for water/milk/juice only, there’s no richness (think creamy, fatty mouthfeel, but not in your face).

Finally, WHAT are you trying to make?? The correct egg substitute for a cracker will be much different when compared to the egg substitute of a cake.

This is when you can decide what type of egg substitute will work best (or combo), because you know if the recipe needs a bind, more moisture, or some extra lift. You also know what you’re trying to achieve.

Egg Free Baking Substitutes for Specific Recipes

It’s important to know that if you’re a gluten free baker, the egg free substitutes that you use will need more power. There’s no gluten network, and no additional glue or structure.

The substitutes I’ll be sharing will work for both wheat based and gluten free baking.

General Egg Substitute For Baking

As a general rule, you need to make sure you’ve replaced the bind, moisture, and lift of the eggs. My usual ingredient combination looks something like this:

• 3 TBSP Golden Flax Meal + 6 TBSP Water
• 4 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 – 3 tsp Acid
• 85 – 112mL Organic Extra Virgin Olive Oil (3 – 4 ounces)

In paleo and grain free baking, tiger nut oil (tuber, not a tree nut) is superior by miles.

Egg Substitute For Cookies

Cookies need a little moisture, and a good amount of binding. Here’s a general guideline for a standard sized recipe:

• 5 TBSP Golden Flax Meal + 10 TBSP Water
• 1 – 2 tsp Baking Powder
• 1/2 tsp Baking Soda (improves spread)
• 2 tsp Organic Apple Cider Vinegar (optional)

Generally, you won’t need need extra fat since cookie recipes start with some kind of butter/fat. Also note, you’d use all of these ingredients together in the recipe, not just choose item.

Egg Substitute For Cake

For cakes, this is the kind of ratio/combination you’ll want to explore:

• 3 TBSP Golden Flax Meal + 6 TBSP Water
• 4 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3 tsp Organic Apple Cider Vinegar
• 112mL Organic Extra Virgin Olive Oil (4 ounces)

You would use these ingredients together, as part of your overall cake recipe.

Alternatively, you can use carbon water, eliminate the baking soda, eliminate the vinegar, and the baking powder can be reduced or eliminated completely.

The carbon water will replace the milk or water in your cake recipe. You can use quite a bit of carbon water (300mL++ without issue).

Egg Free Meringue

Aquafaba and potato protein are the only way to properly replace meringue in an egg free way. Here’s a basic aquafaba fluff ratio:

• 1 Jar Jovial Chickpeas, Drained (you’ll use the liquid and save the chickpeas for something else)
• 1/2 tsp Cream of Tarter
• 85g Organic Maple Sugar

Watch the video on this page for more information, and to see it in action. Remember, aquafaba cannot be baked unless it’s a low temperature pavlova or other low temp projects.

Egg Substitute for Brownies

Replacing eggs in brownies is a special case, and it starts with the style of brownie you’d like to create. If you’re a fan of cakey brownies, you’ll use an egg substitution that’s like the cake substitute I shared:

• 3 TBSP Golden Flax Meal + 6 TBSP Water
• 4 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3 tsp Organic Apple Cider Vinegar
• 112mL Organic Extra Virgin Olive Oil (4 ounces)

However, if you want dense, fudgy brownies, along with the crispy skin on top, your entire baking method changes.

This style of recipe requires the use of both melted chocolate and a cacao powder. In addition to that, here are the different egg functions:

• Bind: 4 TBSP Golden Flax Meal + 8 TBSP Water
• Lift: 3 tsp baking powder (you can boost this by swapping some of the water or milk for carbon water, but only some, a couple of ounces at most)
• Moisten: Milk of choice with a little oil as well (60mL/2 ounces)

You can see this fudgy brownie method in action in this recipe. However, it is a gluten free, top 9/14 free recipe. Keep that in mind, as recipe developers who can work with gluten might take a slightly different approach.

Egg Free Cooking Substitutes for Specific Recipes

Egg Substitute For Pancakes

There are a few ways to replace eggs when making pancakes at home. Here are the options (you’ll need one of each):

Bind: Flaxseed Bind, Chia Meal Bind, Psyllium Husk Gel (not a lot), Banana (only works with some flavors).

Lift: Carbonated Water, Extra Baking Powder, Trifecta Lift (Baking Powder + Baking Soda + Acid)

Here are a few egg free pancake recipes that put these in action (keep in mind, they’re top 9 free and you may only need egg free). Basic Pancakes  |  Spinach Banana Pancakes  |  Lemon Pancakes

Egg Substitute For Waffles

Like pancakes, you’ll need one from each category:

Bind: Flaxseed Bind, Chia Meal Bind, Psyllium Husk Gel (not a lot), Banana (only works with some flavours).

Lift: Carbonated Water, Extra Baking Powder, Trifecta Lift (Baking Powder + Baking Soda + Acid)

Here are a couple of waffle recipes that show this in action: Chocolate Waffles  |   Carrot Cake Waffles

Note: Waffle recipes already have an oil added, but depending on the amount, you may want to boost it by a Tablespoon or two. Boost only if you’re converting a recipe, and don’t boost if you’re using a recipe that was built for free-from.

Egg Substitute for Frying

The egg substitute that you choose will change depending on the type of batter you’re using. Here are a couple of ways to replace eggs for frying:

Mixed Wet Batter

If your recipe is something like flour + liquid + eggs + leavening agent to form a wet batter (like pancakes) where you dip the food then fry, here’s how you replace eggs.

• Flour to Milk of Choice Ratio: 240g Flour: 220mL Milk of Choice
• 2 teaspoons Baking Powder

That ratio will get you a great wet batter, and you can add salt, smoke, spices, and herbs to said batter for an awesome frying experience.

Having that ratio also allows you to scale up and down as needed.

Three Part Dredging Station

When a fried recipe calls for a dredge station (flour, egg, breadcrumbs), here’s how you’ll replace the eggs. Choose one:

• Milk of Choice Only
• Loose Chia Seed Bind (1 TBSP Chia Seeds (not meal) + 10 TBSP Water, ONLY use this method for deep frying.
• Thinned Yogurt (thin to the consistency of whipped eggs)
• Buttermilk

This style of frying is pretty forgiving. The egg wash is there to help old the breadcrumbs in place, so what you really need is a liquid that helps them adhere. Nothing too special.

Additionally, this method doesn’t require adding something like baking powder for lift, as the breadcrumbs are going to do most of the heavy lifting for flavour and texture.

Dry Batter

If you have a fried recipe that’s primarly flour, egg should not be in the batter. With these recipes, usually you take the protein and dtop it into a bowl of a particular flour, then pan fry or deep fry.

Tempura Batter

Most tempura batters won’t require eggs. Follow a recipe that’s primarly rice flour + carbonated water for the best results.

Oven Baked or Air Fryer

Coated foods that are baked instead of fried usually don’t require eggs. If eggs are involved, the function is to help the coating adhere to the protein. You can replace eggs in that scenario by choosing one:

• Milk of Choice Only
• Thinned Yogurt (thin to the consistency of whipped eggs)
• Buttermilk

Egg Substitute for Meatloaf & Meatballs

Great news! You don’t NEED eggs in meatloaf, meatballs, or burgers. The key is to not overwork the meat, and don’t mix with your hands (use a fork).

Don’t over bake, and you also won’t need breadcrumbs. Just season the meat, shape, and fry or bake. Here are two recipe examples:

Egg Free Products to Purchase

If you’d like to see a list of egg free products to purchase, please refer to this article instead. It includes:

• Egg Free Mayo Options
• Egg Free Sprinkles
• Egg Free Ice Cream
• Egg Free Protein Powder
• Egg Free Salad Dressing

Egg Free Recipes

When eggs are no longer on the menu, personally, I don’t see that as a problem. Here are some delicious egg free recipes by popular category that you and your family will love.

In addition to being egg free, each of these recipes is gluten free, vegan, dairy free, top 9 free, and more. So get busy baking and enjoy every bite. If you’re more of a cookbook person, check out my egg free cookbooks here.

Note: If you manage more than an egg allergy, be sure to check out the Advanced Recipe Search on RAISE. You ca mix and match more than 100 filters for individual allergens, food groups, special diet (Paleo, Vegan, etc.), and much more.

Egg Free Pancake Recipes

Here are four egg free pancake recipes to get you started. You can view a lot more pancake recipes here on RAISE (membership website).

• Dairy Free + Egg Free Pancakes Recipe (gluten free, top 9 free, top 14 free, vegan)
• Truly Corn Free Pancakes (gluten free, top 9 free, vegan)
• Spinach & Banana Blender Pancakes Recipe (gluten free, top 9 free, top 14 free, vegan)
• Coffee Chocolate Chip Pancake Recipe (gluten free, top 9 free, vegan)

Egg Free Waffle Recipes

Here are four egg free waffle recipes to get you started. You can view a lot more waffle recipes here on RAISE (membership website).

• Chocolate, Chocolate Chip Waffles Recipe (gluten free, vegan, top 9 free)
• Carrot Cake Waffles Recipe (Low Histamine, GF, Vegan, Top 9 Free)
• Grain Free, Truly Corn Free Waffle Recipe (Gluten Free, Vegan, Top 9 Free, Top 14 Free)
• Elegant Egg Free Rose Waffle Recipe (Gluten Free, Vegan, Top 9 Free)

Egg Free Cookie Recipes

Here are four recipes for egg free cookies to get you started. You can view a lot more cookie recipes here on RAISE (membership website).

• Vegan Danish Butter Cookie Recipe (Gluten Free, Top 9 Free, Top 14 Free)
• Chewy Egg Free Oatmeal Cookies Recipe (Gluten Free, Vegan, Top 9 Free)
• Egg Free Peanut Butter Cookie Recipe (Gluten Free, Vegan, Allergy Friendly)
• Soft Eggless Sugar Cookies Recipe (Gluten Free, Vegan, Top 9 Free)

Egg Free Cupcakes & Cake Recipes

Here are four egg free pancake recipes to get you started. You can view a lot more cake recipes here on RAISE (membership website), or pick a copy of my GF + EF cake cookbook.

• Gluten Free Cinnamon Cake Recipe (Top 9 Free, Vegan)
• Gluten & Egg Free Orange Cake Recipe (Top 9 Free, Top 14 Free, Vegan)
• Black Cacao Cake Recipe (Gluten Free, Vegan, Top 9 Free)
• Apple Crumble Cake Recipe (Gluten Free, Vegan, Top 9 Free)

More Egg Free Dessert Recipes

Here are four egg free pancake recipes to get you started. You can view a wide range of GF, allergy friendly dessert recipes here on RAISE (membership website). You can also pick up a copy of my GF + EF + Allergy Friendly Desserts Cookbook here.

• Dense Egg Free Fudgy Brownies Recipe (Gluten Free, Vegan, Top 9 Free, Top 14 Free)
• Egg Free Chocolate Ice Cream Recipe (Truly Corn Free, Vegan, Allergy Friendly)
• Baked Gluten + Egg Free Donuts Recipe (Vegan, Top 9 Free)
• Vegan Apple Crumble Recipe (Gluten & Grain Free, Top 9 Free, Top 14 Free)

Answering Your Egg Substitute Questions

What’s the best substitute for fresh egg free pasta?

As someone who has only ever made fresh pasta without eggs, my initial answer would be: you don’t need the eggs. Instead, follow a recipe for fresh egg free pasta from a reputable recipe developer.

My secondary answer would be a little soy protein or agar to improve on the binding of your recipe.

However, in a fresh pasta recipe, the egg helps with the overall mouthfeel, gives your pasta some richness, and a little elasticity as well. You could replace those functions with a little oil in the recipe and have a delicious plate of pasta.

If I’m allergic to eggs, can I still eat chicken?

For most people allergic to eggs, you can still enjoy a lovely chicken dinner. However, in some rare cases, a person (especially children) can have a secondary reaction to chicken if they’re allergic to eggs.

You can read all about the egg-chicken allergy connection in this section of my chicken allergy article.