Are eggs really necessary? Spoiler alert: they're not!
Whether you're transitioning to a plant-based lifestyle or just looking for healthier, cruelty-free alternatives, vegan egg replacements make it easier than ever to whip up your favorite dishes without compromising on taste or texture.
Eggs play several crucial roles in baking and cooking—from binding ingredients to adding moisture, leavening, and even aerating batters. But with the right knowledge, it’s easy to replicate those functions using vegan ingredients. In this guide, we’ll dive into the science behind eggs in recipes, explore plant-based replacements for each function, and share tips for using them.
Step-by-Step Guide to Egg-Free Cooking
Identify the Role of Eggs: Determine if eggs in the recipe are used for binding, leavening, moisture, or aeration.
Choose the Best Substitute: Use the guide above to match the egg replacement to the egg's function.
Adjust, Test and Tweak: Some substitutes (like applesauce or mashed banana) may add extra moisture. Adjust by slightly reducing the liquid content in your recipe. Vegan baking may require some trial and error, so don’t hesitate to adjust based on your results.
1) Identify the Role of Eggs
Eggs serve several key functions in most recipes, each playing a unique role in creating the textures and structures we expect in baked goods and cooked dishes. Understanding how eggs work is the first step in finding the right vegan substitute.
Binding: Eggs act as a glue that holds ingredients together. This is crucial in recipes like cookies, pancakes, veggie burgers, and plant-based meatloaf, where ingredients would otherwise crumble or fall apart. Replacing the binding properties of eggs ensures that your baked goods and savory dishes maintain their structure.
Leavening: Eggs help trap air and create lift, giving baked goods their rise. In recipes like cakes, muffins, and soufflés, eggs create a light and fluffy texture. Without proper leavening, baked goods can end up dense or flat. Choosing the right egg substitute for leavening will keep your treats soft and airy.
Moisture: Eggs contribute moisture to batters and doughs, adding richness and softness to cakes, brownies, and cookies. When eggs are replaced, it’s essential to use alternatives that provide similar moisture, so your baked goods don’t turn out dry or crumbly.
Emulsifying: Eggs act as natural emulsifiers, allowing fats and liquids to combine smoothly. This is particularly important in recipes like mayonnaise, custards, and creamy desserts, where a smooth, even texture is key. Using vegan substitutes that replicate this emulsifying effect will help you achieve the right consistency.
Aeration: Whipped egg whites are often used to incorporate air into mixtures, contributing to volume and lightness in recipes like meringues, soufflés, and macarons. The ability to trap air is critical for creating those delicate, airy textures. Vegan substitutes can mimic this function, allowing you to achieve the same light and fluffy results.
2) Choose the Best Substitute
| Egg Function in these baked goods |
Binding | Leavening | Moisture | Aeration | Emulsifying |
|---|---|---|---|---|---|
| Cookies | X | X | |||
| Cakes | X | X | X | ||
| Muffins | X | X | X | ||
| Brownies | X | X | |||
| Pancakes | X | ||||
| Quick Breads | X | X | X | ||
| Pies | X | ||||
| Savory Dishes | X | ||||
| Meringues | X | ||||
| Macarons | X | ||||
| Soufflés | X |
Binding (Holding Ingredients Together)
Flaxseed Meal (Flax Egg): 1 tbsp ground flaxseed + 2.5 tbsp water. Let sit for 10 minutes to thicken. Great for cookies, muffins, and veggie burgers.
Chia Seeds (Chia Egg): 1 tbsp ground chia seeds + 2.5 tbsp water. Similar to flax eggs, but forms a more gel-like consistency. Great for cookies and pancakes.
Applesauce: 1/4 cup unsweetened applesauce. Provides binding and moisture, but can add density. Best in muffins, pancakes, and cookies.
Mashed Banana: 1/4 cup mashed ripe banana. Adds sweetness and works as a binder, ideal for pancakes and quick breads.
Aquafaba (Chickpea Brine): 3 tbsp lightly whipped for 1 egg. Works well in cookies, brownies, and cakes.
Nut Butters: 2 tbsp peanut, almond, or cashew butter. Binds ingredients in dense baked goods like brownies, pancakes, and cookies.
Tomato Paste: 2 tbsp (ideal for savory recipes like plant-based meatloaf and burgers).
Arrowroot Powder: 2 tbsp + 3 tbsp water. Great for thickening sauces and adding smoothness to batters.
Potato Starch: 2 tbsp (works well in savory dishes like burgers and meatloaf).
Leavening (Helping Baked Goods Rise)
Baking Soda + Vinegar: 1 tbsp vinegar (apple cider or white) + 1 tsp baking soda. Perfect for cakes and muffins.
Carbonated Water: 1/4 cup. Adds bubbles and lightness, great for cakes and muffins.
Non-Dairy Yogurt (Unsweetened): 1/4 cup + 1/2 tsp baking powder. Helps with leavening and moisture in cakes.
Diet Soda: 1/2 cup, great for cakes (especially when you're in a hurry).
Moisture (Adding Richness and Softness)
Silken Tofu: 1/4 cup puréed. Provides moisture and creaminess in dense baked goods like brownies, pies, and cheesecakes.
Pumpkin or Sweet Potato Purée: 1/4 cup. Adds moisture and slight sweetness, ideal for breads, muffins, and brownies.
Avocado: 1/4 cup mashed. Adds richness and moisture, best in dense baked goods.
Vegetable Oils (Olive, Coconut, Canola): 1/4 cup. Works well in cakes and quick breads to add moisture.
Mashed Potatoes (White or Sweet): 2 tbsp mashed. Good for savory dishes like meatloaf.
Aeration (Providing Volume and Fluffiness)
Aquafaba (Whipped): 3 tbsp whipped to stiff peaks with cream of tartar. Ideal for meringues, macarons, and soufflés.
Carbonated Water: 1/4 cup. Traps air bubbles for a light, fluffy texture in cakes and muffins.
Agar-Agar: 1 tbsp agar-agar + 4 tbsp boiling water. Great for meringue.
Emulsifying (Combining Fats and Water)
Silken Tofu: 1/4 cup puréed. Acts as a great emulsifier in creamy desserts like pies and cheesecakes.
Non-Dairy Yogurt: 1/4 cup. Helps combine fat and water in batters, especially for cakes.
Cornstarch or Arrowroot Powder: 1 tbsp starch + 2 tbsp water, works to bind and emulsify in sauces and custards.
3) Test, Adjust and Tweak
Starting out with egg-free baking and cooking may feel intimidating, but this guide is designed to empower you to ditch eggs in most recipes and confidently begin your egg-free journey. It’s important to remember that every recipe might need slight adjustments depending on the ingredients and replacements you use—so don’t be afraid to experiment!
For example, if your batter seems too thick, try adding a bit more liquid or your chosen egg replacement. If it’s too runny, reduce the liquids or increase the binding agents. Vegan baking often requires a bit of flexibility, but once you get the hang of it, you’ll be amazed at how easy and satisfying it can be.
Feeling unsure? No problem! There are plenty of tried-and-tested vegan recipes to guide you through the process. Whether you're baking a decadent cake, flipping pancakes, or whipping up a hearty breakfast, our collection of recipes has you covered on our blog, or check out this collection of drooling recipes.
Vegan egg replacements have come a long way in recent years, and many options are now readily available on supermarket shelves. For an extensive list of the best vegan egg substitutes you can find in North America, check out our detailed guide.
Swapping out eggs in your recipes doesn’t mean sacrificing taste or texture. Whether you’re looking to go fully plant-based or just want to try something new, these egg replacements will help you make delicious meals while staying compassionate.
