5 EGG SUBSTITUTIONS FOR COOKING & BAKING

Whether you’re new to being vegan or you’re a vegan trying to find new ways to cook, making food without eggs can be tricky. But there are definitely solutions! Today we’re going to break down 5 ways you can replace eggs in your recipes and how you can make amazing meals without them. Let’s jump in!

FLAX EGGS

Flax eggs serve as a versatile way to replace eggs in your meals. You can just add 1 tablespoon to 3 tablespoons of water. Stir and let it sit for about 2-3 minutes until thickened, then add it to your recipe. It’s an easy way to replace eggs when the quantity isn’t too large, and especially for baked goods.

TOFU

Tofu is well known to be a great replacement for eggs in meals. Especially for lunch and breakfast dishes. While there are different types of tofu available, you can take advantage of the different characteristics of each type to best suit your meal. For example, firm tofu is great for breakfast and brunch, when you want to make egg dishes. Or maybe you’d want to use silken tofu for your morning smoothie.

Whichever type you choose, tofu is a multifaceted ingredient that is great for replacing eggs in various forms.

AQUAFABA

This one may not be the most common or well-known ingredient, but it is definitely one that is used in baking. Aquafaba is actually the liquid from chickpeas. This liquid contains enough protein that when whipped, it can be used to replace egg whites. It can even be used to create meringues! So keep this one in mind the next the time you want to make a meringue pie or buttercream.

CHIA SEEDS

Similar to flax eggs, chia seeds are great for replacing eggs in recipes. Replacing eggs with chia sees, however, requires a little bit more water than the flax egg version. To replace one egg with a chia seed egg, you will need about 2 tablespoons of chia seeds and 1/2 a cup of water. Let the mixture sit for a few minutes until thickened.

APPLESAUCE

Last but not least is applesauce. Applesauce is a great substitution for eggs. However, it’s better to use applesauce when there is either a small quantity of eggs or when you need extra moisture. Eggs can act as leavening agents in certain recipes. Applesauce alone can’t mimic the same properties, so it’s more of a quick fix.

While the options we listed today are not the only replacements for eggs, they are certainly some good choices.