Vegan Egg Substitutes: Easy Alternatives For Your Favorite Recipes

Replacing eggs in a vegan diet is easier than ever, with a wide range of plant-based alternatives available. From flaxseed and chia seeds to boxed egg substitutes and silken tofu, there are numerous options for those looking to bake or cook without eggs. For those who enjoy a morning scramble, there are also several vegan egg alternatives available, including tofu scrambles and liquid egg substitutes that mimic the taste and texture of chicken eggs.

Flaxseed and water

To make a flax egg, combine one tablespoon of ground flaxseed (also known as flaxseed meal) with three tablespoons of water in a small bowl. Use a fork to stir the mixture until combined. Let the mixture rest for at least 10 to 15 minutes, until it's somewhat "gloppy" or congealed. Then, add it to your recipe in place of an egg.

Flax eggs work well in baked goods, pancakes, and other flour-based recipes. They act as a binder and help to hold the ingredients together. Flax eggs also contain some fat, like real egg yolks, and offer some fibre, which you won't find in real eggs.

However, flax eggs don't offer as much structural support as real eggs, and they won't work in egg-focused recipes like scrambled eggs or frittatas. They also won't whip up and infuse with air like egg whites, so they don't provide much "lift" to baked goods.

When using flax eggs, it's best to stick to recipes that use one or two eggs, or that have already been designed to be vegan. Flax eggs tend to work well with wheat-based flours, such as all-purpose or whole wheat, and oat flour. They may not work as well with gluten-free flours or nut-based flours, like almond flour.

Some recipes that typically work well with flax eggs include:

• Banana bread
• Muffins
• Simple cookies
• Pancakes
• Quick breads
• Brownies
• Waffles

When substituting flax eggs, keep in mind that it's not an exact 1:1 replacement for eggs in every recipe. You may need to experiment a bit to get the desired texture and flavour. Additionally, ground flaxseed has a shelf life of about six months when stored in an airtight container in the refrigerator.

Chia seeds and water

Making the Chia Egg:

To make a chia egg, start by taking one tablespoon of chia seeds and placing them in a small bowl or cup. Then, add 2.5 to 3 tablespoons of water and stir the mixture. Let it sit for about 5 minutes, or until it forms a gel-like substance with a texture similar to that of an egg. This process allows the chia seeds to absorb the water and attain a gelatinous consistency.

Using the Chia Egg in Recipes:

The chia egg serves as an excellent replacement for eggs in various recipes, especially those that require binding. It works well in baked goods such as pancakes, waffles, quick breads, muffins, cookies, and cakes. The chia egg is also flavourless and blends seamlessly into your recipes without altering the taste.

However, it's important to note that the chia egg might not be a suitable replacement in recipes that require multiple eggs, as it may not provide the same level of fluffiness or stiffness. Additionally, the dark colour of chia seeds can slightly change the colour of your baked goods.

Health Benefits of Chia Seeds:

Chia seeds are highly nutritious and offer several health benefits. They are an excellent source of omega-3 fatty acids, fibre, and other beneficial plant compounds. By incorporating chia seeds into your diet, you can boost the nutritional value of your meals.

Tips and Recommendations:

When using chia seeds as an egg replacement, it is recommended to stick to recipes that use one or two eggs or those that are specifically designed to be vegan. Additionally, if you want to avoid seeing the chia seeds in your final product, you can opt for white chia seeds instead of the standard black chia seeds.

Commercial egg replacers

Some commercially available brands include Bob's Red Mill, Ener-G, and Orgran. You can find them at many supermarkets and online. Each brand comes with its own instructions, but typically, you combine 1.5 teaspoons of powder with 2–3 tablespoons of warm water to replace one egg.

Bob's Red Mill 100% Vegetarian Egg Replacer is a mix of soy flour, wheat gluten, and dehydrated corn syrup. When combined with water, it produces a sauce-like texture that can be added to batters in place of eggs.

Ener-G Egg Replacer is a mix of potato starch, tapioca starch flour, and baking soda. The cupcakes baked with this substitute had good colour and appearance, similar to the originals, but the texture was dense and the flavour had a slightly strange aftertaste.

The Vegg Vegan Egg Yolk is a gluten-free mix of algal flour (derived from algae), dried starches, and salt. The cupcakes made with this substitute did not brown on top, and the texture was gooey and off-putting.

The Neat Egg is a vegan egg substitute made from chia seeds and chickpeas. When added to water, it makes a paste-like texture. The cupcakes baked with this substitute were dense and had bits of crystallised sugar throughout.

Tofu

For recipes that call for a hard-boiled egg, such as egg salad, use firm to extra-firm tofu. You can make tofu egg salad with soy mayonnaise or tahini instead of traditional egg-based mayonnaise, or add some spice with curried tofu egg salad.

Silken tofu is ideal for baking cakes, cookies, brownies, and muffins because it turns into a liquid when heated. Simply add water, soy milk, or a nut-based substitute to create the base for a quiche, omelet, or frittata. In baking, four tablespoons or 1/4 cup of silken tofu can replace a single egg.

Yogurt or buttermilk

Yogurt and buttermilk are both great substitutes for eggs in a vegan diet. It is best to use plain yogurt, as the flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

Yogurt is typically made from dairy or dairy alternatives, and some yogurts may contain meat and not be suitable for vegetarians, depending on how strictly one follows a vegetarian diet. The only non-vegetarian additive in yogurt is gelatin, which is derived from animals and is found in gelatin desserts, some gummy candies, and marshmallows.

Vegan yogurt is made with plant-derived ingredients instead of animal-derived ones. For instance, instead of cow’s milk, plant-based yogurts are made using soy, peas, oats, cashews, almonds, or coconut.

Buttermilk was traditionally a by-product of making butter. Cream was churned into butter, and the remaining liquid was left to ferment for a few hours—enough time for the milk sugars to convert into lactic acid, allowing the buttermilk to keep for longer without refrigeration. Nowadays, buttermilk is made with fresh, pasteurized milk that’s been inoculated with cultures.

Vegan buttermilk can be made at home by adding lemon juice or vinegar to plant-based milk alternatives such as soy milk or almond milk.

Frequently asked questions