Egg substitutes

There are many reasons people don’t, or can’t, eat eggs – allergies, elevated cholesterol levels, principles or beliefs, and a simple dislike. However, you do want to enjoy cakes and sweets in which eggs play a key role. Not all egg dishes can be made with egg substitutes, but there are many that can. Here are a few ideas on how and what to do.

One egg in pastries can be replaced with:

15 g flax seeds, which are ground into a fine powder and mixed with 45 ml water. Using a blender will not produce such good results – mix by hand until a light, creamy, and thick mixture forms.

1 very ripe, medium large banana, processed well. Pluses – they are available everywhere and most people like them. Minuses – they add a distinct flavour, and banana sizes vary, so you will have to experiment using this guide as a baseline. This suits muffins and yeast-free breads, but check that the recipe includes baking soda or powder, because the banana alone is not enough to help the finished product rise.

55 g silken tofu, processed until you get a creamy, lump-free mass. If possible, find organic tofu. The end result has no distinct flavour, so you can add it to pastries with delicate flavours, especially if you want them to be moist, such as brownies or cakes. This is also great for preparing quiche and casseroles.

1 tsp baking soda and 1 tbsp (15 ml) vinegar, because when baking soda meets acid, such as vinegar, cocoa, or citrus juice, it bubbles and expands, creating a light and airy final product. Pluses – baking soda and vinegar can be found in any kitchen and do not have a distinct flavour, so they can be used in baked goods with mild flavours. It’s great for cupcakes, cakes, and quick breads.


In some desserts, eggs act as a thickener. One egg can be replaced with:

2 tbsp corn starch/flour –this works well in apple and berry desserts, as well as in puddings and sauces.

agar– a jelly-like thickener that is odourless and colourless, making it a great choice for various ingredients and food. It’s also a good replacement for gelatin because agar comes from the plant world. It becomes jelly-like when added to hot water and then cooled. 

2 tbsp potato flour– before adding, always dissolve in a bit of water so lumps don’t form.

nut and seed butter, such as pumpkin seeds, cashews, or almond or peanut butter. Gives a creamy effect.


Egg washes, used for breads, cakes, and pies, can be replaced with:

milk (rice, oat, cow, soya, almond);
butter;
oil;
or before baking, brush with corn syrup mixed with hot water, and then return your pie to the oven for another 2 minutes.


Other ways

There are some other ways to replace one egg, primarily for pastries and casseroles. When choosing one, consider the recipe you are preparing because the egg replacement does have its own individual flavour:

1 tsp soya flour mixed with 1 tbsp water;
1.5 tsp baking soda + 1.5 tsp warm water + 1.5 tsp oil;
1.5 tsp baking powder + 1 tsp warm water + 1 tsp apple cider vinegar;
2 tsp baking soda + 2 tbsp warm water;
60 ml process dried apricots or prunes;
3 tbsp nut butter (cashew, almond, peanut);
3 tbsp potato mash; or
3 tbsp oil + 1 tbsp water.