When you can’t eat eggs or have opted to give them up, you become more aware of how frequently they’re used in both baking and cooking.
From cookies to cakes to scrambles and more, eggs provide a unique flavor and binding / rising properties that can be tricky to replicate.
But after years of experimenting with vegan and egg-free cooking, we’ve learned which egg substitutes are best to use and when. Read on for our top tips for egg-free baking and cooking!
Egg Substitutes For Baking
A flax egg is made by combining ground flax seeds (also called flaxseed meal) with water and letting the mixture rest for 5 minutes to thicken to an egg-like consistency.
1 Flax Egg = 1 Tablespoon Flaxseed Meal + 2 ½ Tablespoons Water
Flax eggs are one of our favorite egg substitutes for vegan and egg-free baking because they are simple to make, versatile, and add extra omega-3s and fiber. They are excellent at adding moisture and a slight binding quality as well.
In many recipes, 1 flax egg can be used in place of 1 small chicken egg. However, they do not work in every recipe because flax eggs don’t bind, stiffen, or rise during baking quite like chicken eggs do. That’s why flax eggs don’t work well in egg-heavy dishes such as soufflés.
Check out our full flax egg guide: How to Make + Use A Flax Egg.
Here are additional recipes using flax eggs:
Pumpkin Chocolate Chip Muffins // Simple Vegan Brownies // 1-Bowl Vegan Gluten-Free Banana Bread // 1-Bowl GF Banana Bread // Chocolate Chip Oatmeal Cookie Pancakes // 1-Bowl Vegan Banana Nut Muffins // 1-Bowl Chocolate Chocolate Chip Muffins // Toasted Coconut Pancakes // Refined-Sugar-Free Turtle Brownies // Peanut Butter Cup Pancakes // Coconut Oil Blueberry Scones
Chia eggs work similarly to flax eggs.
Simply combine whole chia seeds with water and let rest for a few minutes to produce an egg-like consistency.
1 Chia Egg =1 Tablespoon Whole Chia Seeds + 2 ½ Tablespoons Water
We prefer flax eggs over chia eggs, but for those with an allergy or sensitivity to flax or who are not able to find or make flaxseed meal, chia eggs are a great option!
Aquafaba is the brine from a can of chickpeas.
For recipes where you’re looking for more of a rising quality, aquafaba is a better option than flax or chia eggs. It provides a lighter and fluffier texture.
It can also be added to recipes unwhipped as an egg-like binder, such as in these Vegan Gluten-Free Sugar Cookies.
Read our full guide to Aquafaba here.
For additional inspiration, check out these recipes using aquafaba:
Best Vegan Gluten-Free Sugar Cookies // 1-Bowl Ginger Cookies // Peanut Butter Cup Cookies (V/GF) // Best Vegan Gluten-Free Cornbread // 1-Bowl Vegan Pumpkin Roll (GF) // 1-Bowl Pumpkin Cake (V/GF) // Best Almond Meal Chocolate Chip Cookies (V/GF) // 30-Minute Baked Vegan Chocolate Donuts (GF)
Store-Bought Egg Replacers
We haven’t played around as much with store-bought egg replacers because it feels like just one more thing to have around in the pantry!
Plus, they tend to be made primarily from starches (such as tapioca and potato starch) that we already use in our DIY Gluten-Free Flour Blend.
If you’ve had success with a store-bought egg replacer, we’d love to hear from you in the comments!
Egg Substitutes For Cooking
When it comes to scrambled eggs, frittatas, and omelets, though, the previously mentioned egg substitutes don’t work well. Luckily, there are suitable alternatives!
Similar to the Just Egg vegan egg substitute found in grocery stores, these recipes made with split yellow mung beans are shockingly reminiscent of real eggs:
As for egg-free scrambles and omelets, tofu and chickpeas make great stand-ins, and are used in these recipes:
- Masala-Spiced Tofu Scramble
- Simple Southwest Tofu Scramble
- Fluffy Chickpea Scramble
- Simple Vegan Omelet