Thank you for taking your time and exploring our recipes! We hope that we have inspired you to try out some dishes.
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Egg substitutes
Because of their foaming and binding properties, eggs are an important ingredient in many dishes. However, egg production is responsible for significant animal welfare issues, environmental damage and health risks. As eggs basically act as a glue that holds ingredients together, it is important to find a suitable egg replacement for different kinds of recipes. Cooks have been experimenting for years with various ingredients, and they have come up with some interesting findings – a lot of vegan egg alternatives are already hiding in our kitchens. Here you can find some of the most frequently used options.
But please note – not every egg substitute works as an equal replacement for every recipe. That is why it is important to first determine the egg’s purpose in the original recipe, before choosing a vegan alternative. Some dishes might even require the use of more than one substitute.
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Aquafaba
Aquafaba or bean water roughly translated from Latin is a viscous water in which legumes such as chickpeas or beans have been cooked. It is a great vegan egg substitute, especially for egg whites, since the proteins and starches of aquafaba are structurally very similar to an egg.
This is also a very affordable alternative to an egg since you can just use the leftover liquid from canned chickpeas and beans. Still, we recommend using homemade aquafaba, since canned chickpeas and beans often contain salt as well as residues from the plastic lining of the can.
Aquafaba can be used in various recipes. When whipped, it turns into a meringue-like texture that can be used for frosting or in homemade mayonnaise. It can also be used to make vegan cheeses, mousses, ice creams, or any other dish with a similar texture.
Use 1 tablespoon of aquafaba for 1 egg yolk, 2 tablespoons of aquafaba for 1 egg white, or 3 tablespoons of aquafaba for a whole egg.
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Chickpea flour
Chickpea flour is one of the best and healthiest vegan egg alternatives – it is high in protein, it has a similar texture and flavor to eggs, and it works as both a binding and raising agent. It can be used in a variety of recipes, such as omelets, quiches or burgers.
For one egg use 3 tablespoons of chickpea flour with 3 tablespoons of water, combined to a thick and creamy paste.
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Flaxseed
Flaxseed is a great alternative for an egg, as it has similar binding qualities. It is also rich in omega-3s, fiber, and protein, making it a very healthy egg alternative. It can be used in bread, cakes, muffins, cookies, burgers, and vegan meatballs.
For one egg, mix 1 tablespoon of ground (it has to be ground) flaxseed meal with 3 tablespoons of water with a fork or whisk and let the mixture sit for 3 to 5 minutes until it resembles a thick, gel-like consistency.
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Chia seeds
Similar to flaxseed, chia seeds are a healthy vegan egg substitute, rich in fiber and omega-3s.
They are a great egg alternative for baking cookies, biscuits, bread, crepes and pancakes.
For one egg, combine 1 tablespoon of chia seeds with 3 tablespoons of water and let the mixture thicken for about 10-15 minutes before using it.
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Banana
Ripe bananas are a great alternative for an egg in sweet dishes such as cakes, pancakes, and brownies. Bananas add moisture and sweetness to plant-based recipes, but an additional rising agent is needed, so as to avoid dense baked goods.
Use one medium-ripe banana, mashed up, to replace one egg.
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Applesauce
Applesauce can also be used as a vegan substitute for an egg, especially in baked goods. It adds moisture and sweetens to the dishes and also acts as a binder because of the pectin in apples. You can use homemade applesauce or store-bought, but make sure to use unsweetened applesauce, to avoid having too sweet dishes.
Use ¼ of a cup or 3 tablespoons of applesauce for one egg.
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Starches
Various starches can be used as a replacement for an egg, as they act as a binding and thickening agent in sauces, puddings or even vegan mayonnaise. In our opinion, the best options are tapioca starch, cornstarch, or potato flour.
Mix any of these with 3 tablespoons of water for each egg you are substituting.
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Silken tofu
Made from pressed soybeans, tofu is a very important part of every vegetarian and vegan diet. This very soft version of tofu, called silken tofu is a great egg replacement in many savory dishes such as quiches, lasagne, creamy pies, or breakfast scramble. It is also an indispensable ingredient in vegan cheesecake.
For one egg, use ¼ cup of silken tofu mixed with half a teaspoon of baking powder which works as a raising agent.
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Baking soda and apple vinegar
This combination is a perfect egg substitute in baked dishes that are light and fluffy. When baking soda is mixed with apple vinegar it produces bubbles that will help lift and raise baked goods.
Mix ¼ tablespoon of baking soda with 1 tablespoon of apple vinegar as a substitute for one egg.
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Baking powder and oil
This combination is also a great egg substitute, especially for bread and cookies.
For each egg, combine 2 teaspoons of baking powder, 1 teaspoon of vegetable oil, and 2 tablespoons of water and add it to your recipe.
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Turmeric and Kala Namak
These two ingredients are used as an egg replacement when you want to achieve the color and smell/taste of an egg.
Turmeric is a powdered spice that comes from the root of Curcuma longa. It contains a chemical called curcumin, which gives turmeric anti-inflammatory properties. It has a warm, bitter taste and is used to flavor or color dishes.
Kala Namak or black salt is a volcanic salt, traditionally used in Asian cuisine. It has a high sulfur content, which gives it a strong flavor and smells similar to the taste and smell of eggs. As it does have quite a strong aroma use it sparingly – a quarter of a teaspoon is usually enough.