Egg substitutes

Egg substitutes are ingredients or products used in place of eggs in cooking and baking. In vegan cooking, they allow traditional recipes for cakes, biscuits, pancakes, quiches and scrambles to be made without eggs. People with egg allergies also use them. Because eggs perform several different functions in recipes, no single substitute works in every case; the best choice depends on what the egg is doing in a particular dish.

Functions of eggs in recipes

Eggs serve a number of roles:

• Binding – holding ingredients together, as in burgers, meatballs and biscuits.
• Leavening – trapping air to help baked goods rise, especially when whisked, as in sponge cakes and meringues.
• Moisture – adding liquid and richness.
• Emulsifying – helping fat and water combine, as in mayonnaise.
• Structure and setting – setting when cooked, as in quiches, custards and omelettes.
• Glazing – giving a shiny finish to pastry and bread.

As a general rule, egg substitutes work best in recipes that call for one to three eggs. Recipes that rely heavily on eggs, such as soufflés, can be harder to adapt.

Common substitutes

Flax egg

A flax egg is made by mixing 1 tablespoon of ground flaxseed (linseed) with about 3 tablespoons of water and leaving it for a few minutes until it thickens to a gel. It works well as a binder in muffins, pancakes, biscuits, brownies and veggie burgers, and gives a slightly nutty flavour. Ground flaxseed also contributes ALA omega-3 fats.

Chia egg

A chia egg is made in the same way, using 1 tablespoon of chia seeds (whole or ground) and about 3 tablespoons of water. It is used similarly to a flax egg, though whole seeds may be visible in the finished product.

Aquafaba

Aquafaba is the cooking liquid from chickpeas, often taken from a tin. It can be whipped into stiff peaks, much like egg whites, and is used for meringues, macarons, mousses and mayonnaise. A commonly used guide is about 3 tablespoons of aquafaba for one whole egg and about 2 tablespoons for one egg white. Cream of tartar is sometimes added to stabilise whipped aquafaba.

Silken tofu

Blended silken tofu (about 60 g, or a quarter of a cup, per egg) adds moisture and structure to dense cakes, brownies and quiches. Firm tofu crumbled and fried with turmeric is widely used for tofu scramble.

Fruit purées

Mashed banana or apple sauce (about 60 g, or a quarter of a cup, per egg) add moisture and some binding. They suit muffins, quick breads and pancakes, though banana adds a noticeable flavour.

Chickpea flour

Chickpea flour (gram flour or besan), mixed with water, sets when cooked and can be used to make omelettes, frittatas and quiches, as well as acting as a binder.

Leavening mixtures

A combination of bicarbonate of soda and an acid such as vinegar or lemon juice produces gas and helps cakes rise. It is often used in recipes where eggs mainly provide lift.

Commercial products

Commercial egg replacer powders, typically based on starches and raising agents, are widely sold for baking. Liquid and powdered products designed to scramble and cook like eggs, made from ingredients such as mung bean protein or chickpeas, are also available.

Table of use cases

Egg flavour

Kala namak, also known as Indian black salt, contains sulphur compounds that give it a flavour and smell reminiscent of eggs. A pinch is often added to tofu scrambles, chickpea omelettes and vegan egg salads. Turmeric is commonly used to give a yellow colour.

Glazes

For glazing pastry and bread, plant milk, plant milk mixed with a little oil or maple syrup, or aquafaba can be brushed on before baking.

Background

Interest in egg substitutes has grown alongside veganism and concern about the egg industry. Further techniques are covered in vegan baking.

See also

• aquafaba
• vegan baking
• tofu
• hidden animal ingredients