All you need to know about Egg Substitutes and Replacements! Recreate vegan versions of your favorite meals and treats, save money by using low-cost egg replacements, or add more plant-based meals to your diet with these easy-to-find, affordable, and nutritious options.
Vegan egg replacements and substitutes: once only a popular topic among the vegan and plant-based crowd, they are now quickly gaining popularity among the plant-based curious and omnivore subsets. The culprit? Bird flu!
An ingredient that was once relatively affordable, priced between $1 and $2 per dozen, is now wildly expensive. While researching this article at the grocery store last week, carton prices ranged anywhere from $9 to $12! Unbelievable.
What’s even more upsetting is that this situation was brought on by factory farming: chickens are commercially raised and packed into overpopulated farms, being mistreated for corporate profit, creating perfect conditions for an epidemic to rip through like a wildfire.
As a result of this epidemic, many chickens had to be euthanized, significantly lowering the supply of eggs. This smaller supply (with consistent demand) means that prices skyrocketed.
RELATED: For more information about factory farms and how they are contributing to the bird flu epidemic, check out these resources: Bird Flu, Factory Farms, and Corporate Greed and Factory-Farmed Chickens: The Cruelty of Chicken Farms.
Back to Egg Replacements
You may already know that I am a vegan blogger, so you might wonder: “Why is Jenné worrying so much about eggs?” The answer is twofold. First off, animal cruelty is one of the reasons why I adopted the vegan lifestyle. Animals do not need to be mistreated to eat well.
Secondly — and as it most relates to this post — more and more folks, vegan/plant-based and omnivores alike, have asked me for information on egg substitutes. In particular, what are they, where can you buy them, and how do you use them?
Below, I have detailed the best vegan egg substitutes, explaining what they are, how to substitute them, and in which dishes they are best used. I’ve even added a few recipes that use the substitutes, so you can try them out!
So, whether you’re vegan, plant-based curious, or you just want to lower your grocery bill, I’ve got you with this guide on vegan substitutes for eggs! Let’s get cracking!
Why Egg Substitutes?
Egg replacements and substitutes are ideal for any situation where you need to find an alternative to eggs. This could be because you follow a vegan or plant-based lifestyle, eggs are exorbitantly expensive or out of stock, or you just ran out of eggs mid-recipe and need to figure out a swap ASAP!
Many of these egg substitutes are not only significantly more affordable than eggs at the time of publication (see above), but they’re also available in most grocery stores, wholesome and nutritious, and very easy to work with.
Vegan Egg Substitutes for Baking
We will start with my most frequent request: vegan egg replacement for baking! When it comes to baking, there are two general categories of vegan egg replacers: those for leavened baked goods and those for pies and tarts.
Egg Alternatives for Leavened Baked Goods
These are the egg substitutes we can use when making leavened baked goods, such as muffins, pancakes, quick breads, cakes, cupcakes, and waffles:
Flaxseed “Eggs”
- What it is: A mixture of ground flaxseed and water. When mixed together, the combination forms a gel-like substance that helps baked goods bind and rise as they bake. Flaxseed is also very nutritious. It is rich in heart-healthy omega-3 fatty acids, fiber, and more (source).
- How to make it: Mix 1 tablespoon of ground flaxseed meal with 2 tablespoons of water. Stir well until combined, creating a flaxseed “egg.” Let it sit at room temperature for a few minutes to thicken, and then use!
- How to use it: Replace one flax “egg” for each large egg called for in a recipe, such as the ones I’ve shared below. You can also use this egg substitute in savory recipes, like meatballs or meatloaf!
- Notes: I prefer to freshly grind flaxseed in a spice or coffee grinder for optimal nutrient absorption, but you can use pre-ground flaxseed if needed. Keep it fresh by storing it in an airtight glass container in the refrigerator for up to 3 months.
Flaxseed “Egg” Recipes: Sweet Potato Pancakes, Vegan Blueberry Pancakes, Almond Flour Pancakes, Spelt Pancakes, and Oat Flour Pancakes
Vinegar
- What it is: Just distilled white or apple cider vinegar, added to your recipe! Not only does vinegar tenderize the crumb, but it also reacts with baking soda to help baked goods rise. And don’t worry, you only need a small amount, so your dessert won’t taste sour! It can be used by itself or in conjunction with flax or chia “eggs” (more on the latter next!).
- How to make it: Measure the vinegar. Depending on the recipe, you will likely only need a teaspoon or two.
- How to use it: Add it to your recipe with the wet ingredients, stirring well before adding the baking soda and other dry ingredients.
- Notes: Mildly flavored vinegars work best. Balsamic, red wine vinegar, or other bold vinegars are generally too strong and can overpower the flavor of your recipe.
Related Recipes: Sweet Potato Waffles, Buttermilk Waffles, Blueberry Muffins, and Sweet Potato Chocolate Muffins
Chia Seed “Eggs”
- What it is: Ground chia seeds, mixed with water to form a gel-like substance that binds baked goods, helping them to be light and fluffy when baked.
- How to make it: Crush the chia seeds with a rolling pin, mortar and pestle, or spice grinder. Combine 2 teaspoons of the crushed chia seeds and 3 tablespoons of water. Mix well and let it sit at room temperature for 5-10 minutes, or until it has thickened and become gel-like.
- How to use it: Substitute 1 chia seed “egg” for each large chicken egg called for in your baked good recipes.
- Notes: You can make the chia”egg” with whole, unblended chia seeds, but the egg may need to rest a few minutes longer to properly thicken.
Egg Substitutes for Pies and Tarts
Next up: what to substitute for eggs when you need to create a custard-like texture for pie and tart fillings. I like to use one (or both!) of these swaps:
Cornstarch
- What it is: As a natural thickener, cornstarch absorbs moisture, creating a consistency similar to custard.
- How to make and use it: Add cornstarch to the recipe as directed. Pay attention to when you need to add it to a recipe. If adding to warm ingredients, it must be mixed with cool water before adding.
- Alternatives to cornstarch: Substitute the same amount of tapioca or arrowroot starch.
Roasted Butternut Squash
- What it is: Butternut squash that is roasted until tender, resulting in a thick, silky, and sliceable texture for pumpkin or sweet potato pie or tarts.
- How to make it: Slice a butternut squash in half, scoop out the seeds, brush it with oil, and roast on a foil-lined sheet at 400°F for 40-50 minutes or until it can be easily pierced with a fork. Cool the squash at room temperature until it is safe to handle, then scoop out the flesh with a spoon.
- How to use it: Measure 1 cup of roasted butternut squash to make Vegan Sweet Potato Pie, or use 2 cups of the squash when making Vegan Pumpkin Pie.
Vegan Egg Substitutes for Cooking
Often, people just discuss how to substitute eggs when baking, but did you know that there are many delicious options for using egg substitutes in cooking? Whether making plant-based eggs, vegan quiche, or needing a vegan egg white substitute for cocktails and mocktails, there are also ways to substitute eggs in savory recipes.
Tofu
- What it is: Swapping tofu for eggs! There are many different ways you can utilize tofu, from crumbling it to make scrambled “eggs,” to blending it to make quiche.
- To make it: The exact substitution will depend on the type of tofu called for and your desired recipe. Always refer to your recipe’s instructions for specific directions.
- Notes: Tofu is incredibly healthy. I often prefer this substitution because it’s not only delicious, but also available at almost all grocery stores, affordable, and a great way to add more complete plant protein, calcium, and micronutrients to my diet (source).
Aquafaba
- What it is: Aquafaba is the cooking liquid from chickpeas. You can get it from making chickpeas from scratch or draining canned chickpeas. It is light, frothy, and very easily whips into a texture similar to that of egg whites, making it a great vegan egg white substitute.
- How to make it: Beat it with an electric mixer until it forms peaks and resembles whipped egg whites.
- How to use it: Use the aquafaba as directed in your recipe, such as this Fluffy Vegan Omelette.
JUST Egg Plant-Based Egg
- What it is: JUST Egg is a ready-made egg replacement that scrambles up and cooks very similarly to chicken eggs. It is excellent for when you don’t have time or if you don’t feel like cooking from scratch. It comes in a carton and is a pourable, 100% plant-based egg replacement made from mung bean protein.
- Where to buy it: You can find JUST Egg in the dairy or egg case at most well-stocked grocery stores.
- How to make it: You can also make a homemade version of JUST egg with this recipe from It’s Liv and Greg.
- How to use it: Scramble it in a non-stick pan coated with oil over medium heat (as you would chicken eggs) or substitute 3 tablespoons of JUST egg for every 1 egg called for in your recipe.
That’s it for this guide on the best plant-based egg substitutions! I hope it was helpful for you as you navigate the various ways to replace eggs in your diet and recipes.
If you have any questions about vegan egg replacements or have any additional tried-and-true substitutions that I didn’t mention, please comment with them below. I always love hearing from you!