The Complete Guide to Replacing Eggs in Your Vegan and Egg-less Recipes! (30+ Substitutions)

The Complete Guide to Replacing Eggs in Your Vegan and Egg-less Recipes! (30+ Substitutions)

Replace eggs Undiscovered Kitchen Artisan Food and Gifts

NO EGGS = NO PROBLEM!

Stuck in the middle of a recipe only to realize you don’t have any eggs in the house? Or maybe you’re trying to make your favorite vegan breakfast recipe! NO eggs = NO problem! First consider what exactly you need eggs for. Does your recipe use them for moisture? To bind the ingredients together? Or do you simply need a leavening agent? Whatever you need, check out the complete list of available replacements below.

FIRST, CONSIDER TASTE:

Always remember that when swapping out or replacing eggs in a recipe you want to take into account the TATSE of your replacement and how it will affect the end product! For example, if you’re swapping for a banana, your end product will have a hint of banana favor. Similarly, if you swap with flax seeds, your end product will have a nutty flavor. Also consider what type of replacement works best with sweet dishes and what works better with savory dishes. For example, you may want to use a potato replacement in your meatloaf VS a fruit purée.

WHEN TO PASS:

If your recipe calls for 3+ eggs, better to be safe than sorry! You’ll want to look for a vegan or egg-less version of the recipe instead.


IF YOU NEED A LEAVENING AGENT:

If you need to replace eggs in a recipe that uses eggs to help the food rise, for example: cakes, cupcakes and other baked goods. NOTE: If the recipe calls for ONLY yolks, that means that the eggs are not being using as a evening agent. This is due to the fact that egg yolks to actually help leaven food, they contain too much fat.

  • 1 Egg = 1 tbsp ground flax seed + 3 tbsp water + 5 minutes thicken
  • 1 Egg = 1 tbsp ground chia seeds + 3 tbsp water + 5 minutes thicken
  • 1 Egg = 1/2 can of diet soda (do not over mix)
  • 1 Egg = 1/2 can club soda (do not over mix)
  • 1 Egg = 2 tbsp water + 1 tbsp vegetable oil + 2 tsp baking powder
  • 1 Egg = 1 tsp baking soda + 1 tbsp white vinegar
  • 1 Egg = 1 tbsp apple cider vinegar + 1 tsp baking soda
  • 1 Egg = 1/4 cup yogurt (plain, soy, rice or coconut)
  • 1 Egg = Ener-G Egg Replacer (follow package instructions)

IF YOU NEED MOISTURE:

If you need to replace eggs in a recipe that uses eggs to provide moisture and prevent your food from drying out, for example: Flat foods like cookies, muffins, pancakes and brownies. NOTE: If the recipe calls for ONLY egg whites, that means that the eggs are not being using for the purpose of moisture.

  • 1 Egg = 1/4 cup mashed banana (approx 1/2 banana)
  • 1 Egg = 1/3 cup applesauce
  • 1 Egg = 3 tbsp fruit purée
  • 1 Egg = 1/4 cup pumpkin purée
  • 1 Egg = 1/4 cup silken or puréed tofu
  • 1 Egg = 1/4 cup yogurt (plain, soy, rice or coconut)
  • 1 Egg = 1/4 cup vegetable oil (only use to sub ONE egg)
  • 1 Egg = Ener-G Egg Replacer (follow package instructions)
  • 1 Egg = 2 tbsp to 1/4 cup mashed avocado NOTE: Reduce your oven temperature by 25% and increase bake time

IF YOU NEED A BINDER:

If you need to replace eggs in a recipe that uses eggs to bind or hold the recipe together.

  • 1 Egg = 1 tbsp ground flax seed + 3 tbsp water + 5 minutes thicken
  • 1 Egg = 1 tbsp ground chia seeds + 3 tbsp water + 5 minutes thicken
  • 1 Egg = 1/4 cup mashed banana (approx 1/2 banana)
  • 1 Egg = 1/3 cup applesauce
  • 1 Egg = 3 tbsp fruit purée
  • 1 Egg = 2 tbsp arrowroot + 3 tbsp water
  • 1 Egg = 2 tbsp cornstarch + 3 tbsp water
  • 1 Egg = 2 tbsp mashed sweet potato
  • 1 Egg = 2 tbsp mashed white potato
  • 1 Egg = 1/4 cup silken or puréed tofu
  • 1 Egg = 3 tbsp creamy nut butter
  • 1 Egg = 1/4 cup mashed banana (approx 1/2 banana)
  • 1 Egg = Ener-G Egg Replacer (follow package instructions)
  • 1 Egg = 2 tbsp to 1/4 cup mashed avocado NOTE: Reduce your oven temperature by 25% and increase bake time

MAKING MERINGUE?

Meringue is typically made using egg whites, however if you’re looking for an egg white replacer, look no further than the can of beans in your pantry! The water from that can of beans is called “aquafaba.”

What types of beans? The best are chickpeas but you can also use cannellini or butter beans.

Before using it as an egg replacer, you want to make sure your liquid is the right consistency. Your aquafaba should be the same consistency as egg whites: A bit slimy, not too thick and not too runny. If your canned bean liquid or aquafaba is too watery, simply heat it up on the stove to reduce or evaporate some of the water and create a thicker consistency.

1 Egg = 3 tbsp of aquafaba

Based on the amount of eggs you need for your recipe, follow the ratio below and use a mixer to blend your aquafaba and sugar until you form stiff peaks!

1 part “aquafaba” + 1 and 1/3 parts sugar

Evona is a passionate foodie, entrepreneur and the founder of Undiscovered Kitchen, a digital farmer’s market for small batch, specialty foods! She loves discovering new foods from around the country and talking to the artisans who make them.


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