In the ovo-vegetarian and carnivore world, there is the egg. The incredible, edible egg, as they say – the one and only.
In the plant-based world, it’s a little different. Depending on what your use case is, there are a number of positive alternatives that achieve the same or very close results, with most or all of the good things about eggs, and none of the bad.
While some may see this wide array of plant-based egg alternatives as making things more complex, depending on what you use eggs for the majority of the time, some of these substitutes may actually turn out more advantageous for you than the “incredible edible” egg itself.
For instance, if you’re someone who bakes all the time, but rarely ever consumes eggs on their own, being able to replace them with a shelf-stable egg replacer that just doesn’t go out of date so quickly like eggs might could be very attractive.
Additionally, none of these plant-based egg substitutes carry with them the constantly escalating prices, the risk of salmonella, the availability issues caused by poultry-born illness outbreaks, or the need to crack a shell and hope not to get any fragments in your eggs!
There are definitely some benefits to be enjoyed from using plant-based egg substitutes!
Eggs as Eggs Themselves
While the majority of plant-based egg alternatives provide the structural effects that eggs impart to a dish, creating a convincing egg replica for dishes where the egg is less a component and more of an independent part is a little challenging. Dishes like pad Thai, egg drop soup, shakshuka, biryani, or even just scrambled eggs or omelettes – in the plant-based world – require a special stand in. Luckily, there are several great options.
Just Egg
When it comes to enjoying eggs as eggs, for scrambles, omelettes, or other dishes. You can’t quite beat Just Egg. In the picture to the left you see their excellent “folded” egg product, much like what you’d get at your favorite fast food restaurant (although a lot healthier) but they also sell it in liquid or scrambled form for other uses.
They kind of have the market cornered when it comes to realistic egg products. Unfortunately, that comes at a slight price, as the ingredient list is perhaps a little more complicated than what it needs to be.
While I don’t go along with it, I understand it; they’re trying to make a product that stays fresh for a reasonable period of time, while also giving an appearance, texture, and taste that are as close as possible to the original. My own research, and the following recipe offers evidence that with a little work, you can make a significantly simpler, cleaner version of this at home. Still, if it’s just an occasional craving you’re looking to satisfy, it’s a fairly decent option.
- Best for: times when you need an egg replacement with the right look and texture
- One egg: the liquid form is measure-for-measure equivalent
Eggs as a Part of a Recipe
While eggs are enjoyed on their own, scrambled, in an omelette, or hard-boiled, they are more commonly used as an ingredient to alter the structure or consistency of baked or cooked goods they are added to. In these instances, replicating the taste and texture of eggs where other flavors often are present in much stronger amounts is not as important as replicating the effect they have on the food as a whole.
That important point opens up a whole lot of possibilities and great alternatives.
Flaxseed
Flaxseed meal makes for a reliable egg substitute in baking, especially in recipes like muffins, pancakes, and cookies. When mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg), it forms a thick, gel-like consistency that helps bind ingredients together. It has a slight nutty flavor, which can add depth to baked goods but may not be ideal for recipes where a completely neutral taste is needed. An added benefit is the fiber it contributes to your dish, as well as the valuable addition of omega-3 fatty acids. Compared to chia seeds, flaxseed meal has a softer texture and blends more seamlessly into batters.
- Best For: baked goods, muffins, cookies, etc
- One Egg: 1 tbsp flaxseed meal + 3 tbsp water
Chia Seed
Chia seeds function in much the same way as flaxseed meal but create a slightly thicker, more gelatinous mixture when combined with water (1 tablespoon chia seeds + 3 tablespoons water = 1 egg). This makes them an excellent choice for recipes that need extra moisture retention, like cakes or quick breads. While flaxseed meal tends to disappear into a batter, chia seeds often retain a slight crunch unless fully ground before mixing. The choice between the two comes down to texture preference and whether the dish benefits from the mild seedy texture of chia. Just like flaxseed, chia seeds add valuable fiber and other nutrients to whatever you add them to.
- Best for: cakes and quick breads where a thicker more gelatinous mixture is needed
- One egg: 1 tbsp chia seed + 3 tbsp water
Aquafaba
Aquafaba, the liquid from canned chickpeas, is a game-changer for replacing egg whites. It whips into stiff peaks just like traditional egg whites, making it the perfect substitute for meringues, macarons, and even vegan mayonnaise. Use 3 tablespoons of aquafaba to replace one egg white, or 2 tablespoons for a whole egg. Unlike flax or chia, which primarily act as binders, aquafaba provides structure and aeration, making it the best option for airy desserts and anything requiring a delicate lift. It has almost no flavor, which is another advantage when working with subtly flavored recipes.
- Best for:
- One egg: 3 tbsp for an egg white, 2 tbsp for a whole egg (less for replacing a whole egg, since the yolk affects the quality of aquafaba that mimics an egg white)
Silken Tofu
Silken tofu, blended until smooth, works well in dense baked goods like brownies and custards. Replacing one egg requires ¼ cup of blended silken tofu. Unlike aquafaba, which creates airiness, silken tofu adds moisture and body, making it a great choice for recipes that need a creamy or slightly firm texture. However, because it has a mild soy flavor, it’s best used in recipes where other ingredients can mask it or where a subtle tofu taste won’t be a problem. Compared to mashed bananas or applesauce, tofu provides more structure but lacks their natural sweetness.
- Best for: adds structure in more dense baked goods like brownies, custards, cheesecakes, and similar
- One egg: 1/4 cup for one egg
Banana
Mashed banana is a classic egg substitute for sweet baked goods like pancakes, muffins, and quick breads. Use ¼ cup of mashed banana per egg. Its high moisture content keeps baked goods soft, and its natural sugars add sweetness, meaning you may need to slightly reduce other sweeteners in a recipe. Unlike applesauce, which has a more neutral taste, banana can significantly influence the flavor of the final product, making it better suited for recipes that complement its fruity notes.
- Best for:
- One egg:
Applesauce
Applesauce serves a similar function to mashed banana but with a more subtle effect on flavor. Like banana, ¼ cup of unsweetened applesauce replaces one egg. It works particularly well in cakes, muffins, and breads, helping to retain moisture while also contributing mild sweetness. Unlike silken tofu, which primarily provides structure, applesauce leans more toward moisture retention. However, because it can create a denser texture, it’s best used in combination with other leavening agents like baking soda or powder.
- Best for:
- One egg:
Baking Soda and Vinegar
A simple combination of baking soda and vinegar creates a leavening effect that makes baked goods light and fluffy. Mix 1 teaspoon of baking soda with 1 tablespoon of vinegar to replace one egg. This method is particularly useful in cakes, muffins, and cupcakes, where eggs usually help create rise. Unlike other substitutes, which focus on moisture or binding, this mixture mimics the chemical reaction eggs provide, making it an excellent option when the primary function of eggs in a recipe is aeration rather than structure.
- Best for:
- One egg:
Mixed Egg Replacers
Last but not least, one of the most popular options are commercial egg replacers, such as those from Bob’s Red Mill or Ener-G; formulated specifically to mimic eggs in a variety of baking applications.
The key benefit of these egg replacers is that they provide reliable results and can work in everything from cookies to breads. Most require about 1 ½ teaspoons of powder mixed with 2-3 tablespoons of water to replace one egg. Unlike simpler alternatives like flax or chia, these powders often contain starches and leavening agents that create a more predictable texture, making them a convenient option when consistency is key.
- Best for:
- One egg: