April 6, 2012

Egg Substitutes and Replacements

Decided to give up eggs? Well I congratulate you! The egg industry is such a horrific and cruel industry and can also be very confusing. We have cage eggs, barn-laid, free-range, organic and the list goes on. But do we know what really goes on in the factory to produce these eggs and their corresponding labels for our cakes and indulgence?

According to Animals Australia:
"Battery hens who lay ‘cage eggs’ are given a living space smaller than one A4 sheet of paper, while ‘meat’ chickens grow so unnaturally fast that many are crippled before they are sent to slaughter at just five weeks of age." 

The evidence of the cruelty towards chickens was shocking enough for me to stop purchasing eggs all together. But, if you still do consume eggs, please have a look at the image below and purchase wisely :) The following graph is a great distinction between the different egg production labels to helps demystify the various systems and assists us to make informed decisions and purchases.

An egg has many purposes in cooking. Firstly, an egg adds moisture, 'spring', colour, taste and assists with thickening and emulsification in your recipe. It also leavens or binds the ingredients of your dish. Binding helps the ingredients to stick together such as in a veggie burger patty. On the other hand, an egg can act as a leavening agent in baking by making it airy like in a cake or bread where a fluffy texture is needed.

To be honest, when I create recipes, I never think of what a vegan 'egg' would be. However, I know that it is different when trying to 'veganise' a recipe.

I have researched and tested the best replacements for eggs. Have a look below and choose the best egg substitute to suit your dish. Also, check out the tips at the bottom of this page to help with choosing the best egg replacement. 

One egg is equivalent to:
  • commercial egg replacement - such as Orgran - Use packet instructions
  • 1/4 cup mashed banana
  • 1/4 cup apple sauce
  • 2 tablespoons water + 2 teaspoons baking powder + 1 tablespoon olive oil
  • 1/4 cup (50g) pureed silken tofu
  • 1/4 cup mashed potato
  • 1 tablespoon soy flour + 2 tablespoon water
  • 3 tablespoons vegan mayonnaise

Egg replacement tips:
  • Use an egg replacement that suits the recipe!
  • With leavening agents, it is more difficult to replace. So if the recipe calls for more than 3 eggs, you may not be happy with the result.
  • Choose recipes that will be easy to replicate. You're can't replicate pavlovas and soufflés using mashed potato etc... Hehe
  • If using tofu as an egg substitute, be sure to purée it first to prevent thick and chunky parts.
  • Tofu is the best substitute to make a replica scrambled egg or omelette
  • According to Peta , "If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour."
  • Flaxseed gives a nutty end taste to your product

I hope that this helped!


  1. I am not a vegan but do eat vegan 5x/ week! I used your page a lot! You explain everything so well & your blog ROCKS, Girl!

    I have many vegan recipes on my blog, come over & check me out! Many greets from a Belgian foodie! :)

    1. Hello Sophie! Nice to meet you :) I am glad that you like my site. :)

      I will come and check out your site!

  2. that is a great list of information, thank you!

  3. Great site worth a lot of information, I am a recent vegan convert, I do not know why I have not done so sooner. It is awful what humans do to defenseless animals. I have been making a a lot of vegan soups and such, I am not too good of a cook but I am getting better and trying new things.

    I have heard you can use flax seeds basically as eggs for the binding qualities it provides. They are great, even making great shakes.

    Anyway just wanted to say thanks guys for making a great informative site for all us Vegan virgins out there.

    Cheers... Vegan 4 life :)

    1. Hi Tom,

      Thanks so much. I am glad that you are finding Veggieful useful. I know what you mean, it is so sad. That is why I turned vegan in the first place. I could never go back now!

      Flaxseeds are wonderful! There are so many great egg replacements out there.

      Thanks for your comment :)

  4. Hey, I turned vegan in March and I'm 16, but I now eat eggs (so obviously not 'properly' vegan) from my friend down the road who has them in her garden with a huge amount of space and keeps them until they die through natural causes. Although when I am out and about I don't eat eggs since I don't know where they're from. Would you say I'm vegan? Cause I was told off for saying I was vegan since I sometimes eat eggs even though in that situation I couldn't eat eggs :(

    1. Hello! Thanks for your comment. I think you should call yourself whatever you feel is right. There is no right and wrong and everyone needs to choose to do what they feel is best. I know of lots of vegans who still eat honey, wear leather etc... It really is a personal decision. The main point of it all is that you are living your life to help animals. So, good on you :)

  5. Hi there,

    Great page, I found the egg chart really interesting. At the moment I've simply cut eggs out of my diet entirely but am wondering if there are any companies/farmers who exclusively sell eggs or something and so don't kill them early and don't kill the male chicks (conditions like Climber's friend as discussed above) etc.

    I was wondering if you knew of any such companies? I've been searching for hours (and found your site!) but can't seem to find anyone reputable.

    1. I have got no idea sorry. I have cut out eggs all together. Thanks!

  6. Hi, thanks so much for an amazing site. I'm currently lacto-vegetarian and transitioning to vegan. One egg alternative I use that you may wish to add is Flax-Egg - it's ground flaxseed with a little water. Leave it to sit for a while and it builds up a moist consistency :-)