Egg Replacements
Kerem Avital / Clinical DietitianWant to take eggs off the menu? It’s simple to replace eggs in plant-based baking, and we have lots of delicious options for vegan ‘omelets’ and substitutes for scrambled eggs that will leave you full and satisfied!
Egg alternatives for burgers and patties | Egg-free cakes and cookies | Breakfast and dinner
Nutritionally, we do not need to replace eggs. Eggs are mainly eaten as a source of protein, which can be obtained from a variety of vegan foods. Half a cup of cooked legumes or two tablespoons of soybeans have the same amount of protein as one egg, and this is healthy plant-based protein, without the cholesterol and saturated fat found in eggs.
When looking for egg alternatives for recipes, it really depends what we are making, the flavors of the other ingredients, and the particular role the egg had in the original recipe.
Often eggs are used in baked goods and burger patties to hold or bind the mixture together. When a recipe contains just one egg it can sometimes simply be replaced with two tablespoons of a liquid, especially in recipes that contain flour (which sticks together when mixed with water). Eggs are sometimes used to create a shiny layer on top of baked goods, and this can easily be replaced with oil or unsweetened soy milk (for savory pastries), or water mixed with sugar (for sweet pastries).
In recipes containing more than one egg, we recommend using a plant-based alternative for each egg. Here are some suggestions for replacing eggs with other ingredients, arranged by recipe type.
These instructions may sound complicated at first, but in practice it’s quite simple. You’ll get used to it and learn something about food science along the way!
To start with, we do recommend looking specifically for vegan recipes so that finding your own egg replacements is not necessary. There are plenty of recipes that were created without the need to use eggs and still deliver delicious burger patties, cakes and other baked goods.
Egg alternatives
Egg alternatives for burgers and patties:
2-3 tablespoons of beans, cooked, and mashed with a little water
2-3 tablespoons cooked mashed potatoes, mixed with a little water
2-3 tablespoons of mashed tofu, mixed with a little water
2-3 tablespoons of potato flour, mixed with a little water
2-3 tablespoons of chickpea or lentil flour
2-3 tablespoons of peanut butter or tahini, mixed with a little water (especially tasty for halva or peanut cookies!)
Egg alternatives for cakes and cookies:
Half a banana mashed or blended in a food processor
¼ cup of applesauce or other fruit pureé
Egg alternatives with a neutral flavor suitable for both savory and sweet recipes:
2 tablespoons ground flax seed mixed with a little water
2 tablespoons flour and 1 tablespoon oil
½ teaspoon baking powder and 2 tablespoons water
2-3 tablespoons cornstarch, mixed with a little water
Omelet, shakshuka, scramble: the ultimate vegan egg alternatives
When looking for egg replacements for breakfasts, snacks, or dinners that are quick, easy, and rich in protein, try vegan ‘omelets’, tofu scramble, or vegan shakshuka. Below are some filling and nutritious recipes that do not use any eggs. Vegan recipes usually replace the egg with tofu, or chickpea or lentil flour (look in natural/health stores or Asian stores for these ingredients if you don’t find them in your supermarket).
Pro tip:
Indian salt, also known as Kala Namak, is a great way to add that sulphurous eggy taste to any savory dish – sprinkle some on your plant-based omelet or shakshuka for a delicious flavor. Add kala namak near the end of cooking so that it keeps its flavor. You can find it in Indian or organic stores.
Vegan omelet. Photographer: Alona Lahav