Possibly one of the main things that put people off baking vegan but actually so easy to solve with tasty results. There are a variety of egg replacers available (such as these on Goodness Direct). But there are also quite a few methods which don’t really require any special ingredients other than those as readily available at supermarkets as the eggs themselves! These substitutes were taken from ‘The Complete Guide to Vegan Food Substitutions’ by Celine Steen and Joni Marie Newman.
If the recipe requires eggs for binding in baked foods (usually those that require 1 egg per recipe), try:
16g (2 tablespoons) of any starch – such as cornstarch or arrowroot – whisked with 30ml water (2 tablespoons)
18g (2 and a half tablespoons) flaxseed meal whisked with 45ml (3 tablespoons) warm water
60g (quarter of a cup) applesauce, pumpkin, or other fruit or vegetable puree. Half a mashed banana works well, but often flavours the recipe so watch out!
If the recipe require eggs for leavening in baked foods (usually 2 or 3 eggs per recipe), try:
- 15ml (1 tablespoon) mild vinegar combined with soya milk such as Alpro. This should curdle to provide 235ml (about one cup). This method is best used for recipes that also use baking soda (sounds disgusting but I’ve tested it and it works well)
- 60g (quarter of a cup) nondairy yogurt.
If the egg is required to add moisture to baked food (usually 1 egg), try:
- 60ml (quarter of a cup) coconut milk
- 1 teaspoon of oil combined with non-dairy milk to make 60ml (quarter of a cup)
- 60g (quarter of a cup) fruit or vegetable puree.
You could also try replacing egg white by using 8g (1 tablespoon) agar powder with 15ml (1 tablespoon) water, whipping it, then chilling thoroughly, and whipping again. However, this is unlikely to work for a recipe that require more than one egg white, therefore egg replacement powder (as mentioned above) is the best bet, as it works well as a replacement for egg white as well as all other egg requirements. Eggcellent 😉