Don’t know how to replace eggs? Here’s a guide to Egg Substitutes in Baking and Cooking: when to use which vegan egg substitute and how much to use! The perfect guide for vegans, those with an egg allergy, or if you just ran out of eggs and need a quick replacement.
1 Tbsp ground flax meal + 2.5 Tbsps water = 1 egg. Combine and allow to thicken for 10 minutes before adding.
Best used in cookies, brownies, quick breads or as a binder in veggie burgers/meatloaf.
Ground Chia Seeds (Chia Egg)
1 Tbsp ground chia seeds + 2.5 Tbsps water = 1 egg. Combine and allow to thicken for 10 minutes before adding.
Best used in cookies, brownies, quick breads or as a binder in veggie burgers/meatloaf.
Applesauce, Mashed Banana, Pumpkin Puree or Mashed Avocado
1/4 cup unsweetened applesauce, mashed banana, pumpkin puree or mashed avocado + 1/2 tsp baking powder = 1 egg
Best used in cookies, brownies, muffins, pancakes, and quick breads.
Silken tofu or Non-Dairy Yogurt + Baking Powder
1/4 cup silken tofu blended until smooth or non-dairy yogurt + 1/2 tsp baking powder = 1 egg
Best used in cakes and brownies.
Vinegar + Baking Soda
1 Tbsp vinegar + 1 tsp baking soda = 1 egg
Best used in cakes and quick breads.
Aquafaba
3 Tbsps aquafaba (liquid from canned chickpeas) whisked until foamy = 1 egg
Best used in cookies, burgers/meatballs/meatloaf
2 Tbsps aquafaba whipped with an electric mixer until peaks form = 1 whipped egg white Add 1/8 tsp cream of tartar per 1/2 cup aquafaba to stabilize the foam. See above post for more details.