Egg Substitutes

Applesauce, mashed bananas, and yogurt are all common egg substitutes in baking. They provide moisture and structure to baked goods without the use of eggs.

One large egg is approximately equivalent to 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water.

Silken tofu is a common egg substitute used as a binder in recipes. It provides moisture and structure to dishes without the use of eggs.

Aquafaba is the liquid found in canned chickpeas. It is a common egg substitute used in vegan baking and cooking.

Soy milk is a common egg substitute used to make vegan mayonnaise. It provides a creamy texture and flavor similar to eggs.

One large egg is approximately equivalent to 1 tablespoon of chia seeds mixed with 3 tablespoons of water.

Arrowroot powder is a common egg substitute used in gluten-free baking. It provides a thickening and binding effect similar to eggs.

Ener-G Egg Replacer is a commercial egg substitute made from potato starch.

Aquafaba is a common egg substitute used in meringues and macarons. It provides a light and airy texture similar to eggs.

One large egg is approximately equivalent to 1/4 cup of silken tofu.

Nutritional yeast, black salt, and kala namak are all common egg substitutes used in vegan quiches and frittatas. They provide a savory and eggy flavor to dishes.

Bob's Red Mill Egg Replacer is a commercial egg substitute made from potato starch.

Applesauce, mashed bananas, and yogurt are all common egg substitutes used in vegan cakes and cookies. They provide moisture and structure to baked goods without the use of eggs.

Orgran No Egg is a commercial egg substitute made from potato starch.

Baking powder, baking soda, and vinegar are all common egg substitutes used in vegan pancakes and waffles. They provide a light and fluffy texture similar to eggs.