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How to Substitute Eggs in a Recipe

There are many reasons why someone would need to replace an egg in a recipe: It could be due to egg allergies, a vegan lifestyle, or simply because they’ve run out of eggs and need an alternative, fast! Eggs are used in everything from breakfasts to desserts, and we’re sharing with you the different ways you can use other ingredients for near-similar results.

How do eggs work?

There’s a lot to say about the science behind eggs in cooking and especially baking. What’s important to note is that eggs consist of water and protein molecules. So when an egg’s structure is changed, be it when it’s heated up, beaten, whipped or combined with other ingredients, these molecules unfold and bond with one another. Depending on what you do to the egg, these actions and their subsequent reactions contribute to a dish’s texture and structure, such as making a muffin more moist, adding fluffiness and volume to an omelette, and so on.

In short, it’s very difficult to find one single ingredient that can replace an egg in a recipe and that replicates the above. However, there are a few ways you can nix the eggs in a recipe by using other suitable alternatives.

How to substitute them in cooking

1. In scrambled eggs

If you’re craving a sunny-side-up egg, for example, there is no other alternative, unfortunately. But other cooking styles for eggs can be made using a plant-based protein like tofu. Tofu can be used both in a scramble and even in a quiche. Semi-firm is your best option, given that its texture holds up well during cooking and it’ll mimic the texture of scrambled eggs and absorb flavours better than softer varieties. Be sure to add turmeric, as this will provide the tofu with an egg-like yellow colour.

2. As a binder

Eggs are standard when you need them as a binder in an egg wash, a dredge or meatballs. Good alternatives for these include: 

- Milk or cream to replace egg in an egg wash. Two tablespoons are the equivalent of ½ cup of egg wash;

- The egg stage in breading is important to ensure your breadcrumbs and seasonings stick. A decent alternative is to coat your meat or tofu patty with mustard or mayonnaise (or vegan mayonnaise if you’re 100% egg-free);

- As for a binder in meatballs, the meat itself is enough to hold the meatball together, so it’s okay if you’re missing the egg. But be sure the recipe includes some type of breadcrumb.

How to substitute them in baking

Baking is where eggs play a critical role in a recipe. They keep desserts moist, thicken curds and custards, bring structure to a batter, etc. Sometimes, it’s best to actually enjoy the many great desserts that don’t require eggs rather than try to replace eggs in a dessert where they’re vital, as they won’t yield the same results. But here are a few options that have worked for us:

1. With a flax egg

This is often used as an egg replacement. Flax seeds have a gel-like exterior that, when drawn out, can be used to bind ingredients and bring structure to some desserts. It’s much better than using applesauce or mashed banana to replace an egg, because of its more neutral flavour. Here’s how to do it: 

Steps to replace eggs with flaxseeds
  • 1. Put 1/3 cup (75 ml) flax seeds in 3 cups (750 ml) water in a saucepan. Bring to a boil and simmer for about 30 minutes.
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  • 2. Strain while still hot through a fine mesh sieve, collecting the gooey liquid and separating it from the seeds. Let cool.
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  • 3. Unbeaten, this egg replacer freezes well. For convenience, freeze it in ice cube trays: one cube equals one egg.

When not to use it

While the flax egg can be a suitable replacement in cookies, muffins and some cakes, we do not recommend using it in airy desserts like meringues or choux pastries, or anything delicate like crepes or pies with a creamy filling. It takes away moisture rather than provides it, so it can actually leave desserts more dense than if you used an egg. 

2. With chia seeds

Here is another ingredient we’ve used to great success recently in a few vegan desserts. Try it in these recipes:

3. With gelatin

For creamy desserts, gelatin can be a great alternative to eggs. Eggs have emulsion properties that thicken the likes of creams and curds, but as an alternative, we’ve used gelatin for pie fillings with positive results, such as in an eggless lemon pie (be sure to add yellow food colouring to the recipe!) or a wonderful yogurt tart. Gelatin on its own isn’t a replacement for eggs, so be sure your recipe includes a fat, whether it’s high-fat yogurt, cream, condensed milk, oil or butter.