Going Vegan, have an egg allergy or just don’t like eggs? Here are some egg replacements that are no fuss and easy to find – you may already have these in your kitchen!
Eggs play a vital role in baking and dessert recipes. They have properties that help in binding, leavening and emulsifying. Each substitute works in 1 or more ways. Baking is all about trial and error people so it really is about what works best for you and the recipe. Some of my favourites are yoghurt & banana.
Replace 1 full egg with the following:
Yoghurt (or non-dairy yoghurt if you are vegan) – 1/4 cup
Potato Starch – 2 tbsp
Chia Seeds – 1 tbsp ground chia seeds + 3 tbsp water. Mix and allow to sit for 5 minutes or so till it starts to gel.
Note: Use white chai seeds as the darker ones will be visible in the final product
Chickpea flour – 3 tbsp + 3 tbsp water
Banana – 1/4 cup mashed
Canned Pumpkin/Squash – 1/4 cup puree
Flaxseeds – 1 tbsp ground flaxseeds + 3 tbsp water
Mix well and allow to gel before adding. Alternatively you can lightly warm the mixture to thicken it before adding.
Applesauce – 1/4 cup
Plain Tofu (soft/silken) – 1/4 cup puree
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For a flavourless replacement:
2 tbsp baking powder + 2 tbsp water + 1 tbsp oil
OR
1 tsp unflavoured gelatine + 3 tbsp cold water + 2 tbsp
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To replace Egg whites:
Agar agar powder – 1 tbsp + 1 tbsp water. Whisk together and refrigerate. Once cold, whip and use as required.
Happy testing! 🙂
Food Therapy 