Egg Substitutes

There are many different things you can substitute egg in cooking or baking if you are unable to eat eggs or for ethical reasons prefer not to consume them. Some things don’t seem quite the same without egg, but other things you couldn’t tell the difference.

I personally have used many egg substitutes in baking/cooking due to egg intolerance and have found a few things that I really like to use. Here are my favourite egg substitutes:

Chia seeds – 1 Tablespoon + 1/4 cup water = 1 egg Let it sit in the water for around 15 minutes. Chia does usually give some texture to what you are making.
Ground flaxseeds (linseeds) – 1 Tablespoon + 1/4 cup water = 1 egg Let it sit in the water for around 15 minutes. This can add some flavour but usually doesn’t add any difference to texture.
Grass fed gelatin – 1 Tablespoon + 1/4 cup water = 1 egg Let it sit in the water for around 15 minutes. This is one of my favourites if you don’t want any flavour or texture, but not ideal if you are vegan.
Ripe banana – 1/4 cup mashed = 1 egg. Obviously this does add flavour and if your banana is really ripe, you product will get a banana flavour.
Chick pea water or aquafaba – 3 tablespoons = 1 egg. This is great if you needing to whip egg whites as it whips up really well.
Baking soda and vinegar – 1 teaspoon of baking soda mixed with 1 tablespoon vinegar = 1 egg. This can help fluff what you are baking/cooking.
Lastly if you want a really good scrambled egg substitute then look no further than tofu! It does a great scramble! Plus you can use it in your baking too – 1/4 cup = 1 egg

There are many other suggestions all over the internet and it can be finding what suits you and what the egg would be doing in the recipe and how to mimic that, to find what you prefer to use.

If you do suspect you have an egg intolerance but would like food intolerance testing, this is something I can arrange for you.