Egg alternatives


Replacing eggs in baking is pretty easy, and there are so many already vegan recipes online you can follow instead of adapting recipes too.

Here is a guide to replacing eggs


For scrambled egg you can try scrambled tofu. Adding volcanic black salt (actually a pink colour!) adds an eggy flavour too. See our scrambled tofu recipe.

There are also recipes for vegan versions of omelette, fried eggs, and more. Check out some of these websites.
free from harm egg recipes.
Mouthwatering vegan - boiled eggs.
Mouthwatering vegan - fried eggs.

For use in baking there are many egg alternatives you can use, some of which are listed below.

Orgran no egg - egg replacer

Orgran no egg replacer

Made from potato starch and tapioca, this is a powder that you mix with water. Follow instructions on the box for 1 egg or for egg whites.

Available in most supermarkets, stocked in the gluten free/organic section.

Ground flax seed

flax seeds

1 tbsp ground flax + 3 tbsp water = 1 egg.

Good for binding. Mix together until mixture is thick and creamy. Use a fork or whisk, or if making a larger quantity you could use a food processor.

Chia seed

chia seeds

1 tbsp chia seed + 1/3 cup water = 1 egg.

Also good for binding. Mix together and leave for 15 minutes or so. The chia seeds begin to absorb the water and sets.

Banana

1/2 mashed banana = 1 egg

Good for adding moisture. Works well in cookies and brownies.

Agar agar

1 tbsp agar agar + 1 tbsp water = 1 egg.

You can find agar agar in health food/organic type shops mainly. It comes as agar agar powder or flakes.

Unsweetened applesauce

1/4 cup = 1 egg.

Can be used to replace eggs, butter, and oil in cakes.

Soft tofu

1/4 cup = 1 egg.

Good for adding moisture and adds a creamy texture.

Chickpea water (aquafaba)

3 tbsp = 1 egg

From the aquafaba website FAQ page

"Generally 3 tbsp of aquafaba to one egg, but this really depends on whether your aquafaba is close to the right consistency. It should be a bit slimy, but not too thick, and not too runny. Ideally it should be the same consistency as egg whites. If you are using aquafaba from a can of beans and it seems very watery, you can reduce it on the stove by 25% or 33% to get a slightly thicker consistency. Thicker is generally better, but you don't want it to end up goopy or solid, so don't reduce too much."

The UK vegan society website has 13 amazing things you can do with aquafaba