Eggs are often an ingredient in recipes for cooking and baked goods. Because there is no such thing as an ethically produced egg, I’ve learned to maneuver my way around the kitchen without using eggs.

Usually, the role of an egg is to add moisture, fat, and unity to the rest of the ingredients. Eggs are used to bind ingredients together so that the final product sets nicely. Egg whites are used as leavening because the whites trap air bubbles and allow the baked good to puff up and rise. In custards and sauces, eggs are added to provide thickness.

To replace eggs in recipes, first understand why the egg is being used in the recipe.

For Binding and Moisture


Mashed bananas work nicely to replace egg in recipes such as cakes and pancakes.

Mash a banana to replace an egg in pancakes and other cakes.

Applesauce (unsweetened) is great too. You can use 1/4 cup of applesauce to replace one egg. Alternatively, you can use 1/4 cup of avocado, or even a 1/4 cup of cooked pumpkin.


A healthy way to replace the egg, freshly ground flaxseeds are a source of omega 3 oils.

A mixture of 2 tablespoons of ground flaxseeds with 3 tablespoons of water will be a fine egg replacer. Just let the mixture sit for a few minutes so it thickens. You can also do the same thing with ground chia seeds, in the same ratio.

2 tablespoons of corn starch or potato starch mixed with 2 tablespoons of water will act as a binding agent as well.

When I bake, I usually use mashed bananas, applesauce, or ground flaxseeds to replace the egg. You can experiment to see what you prefer.

Agar agar works wonderfully when you want something to thicken and set.

For Leavening (To Make Stuff Rise)

You have three options here.

Mix 1 teaspoon baking powder, 1 tablespoon vinegar and 1 tablespoon of water to replace one egg.

Or, mix 2 tablespoons of baking powder with 2 tablespoons of WARM water and one tablespoon of oil.

Another option is to mix 2 teaspoons of baking powder with 2 tablespoons of WARM water.

For an Eggy Taste, use kala namak, which is black salt that gives a sulfury taste.


Kala namak, “black salt”, before it is ground.

Prepared Egg Replacers such as Vegan Egg, Bob’s Red Mill Egg Replacer, and various other products on the market are available. I haven’t tried any of them, but if you have, feel free to comment on our Facebook page.

Mashed bananas, applesauce, or potato starch will add thickness to your recipes. So will adding oat fibre or psyllium husk.

If you want to thicken a sauce, you can choose from potato starch, corn starch, ground chia seeds, coconut flour, or chickpea flour.

Aquafaba, which is the water from cooked beans, is quickly becoming a significant ingredient in many vegan recipes. You can use aquafaba to make a nice, vegan meringue. To get some awesome recipes using aquafaba, go here.


Vegan meringue kisses, made with aquafaba (the water derived from cooked beans).