Replacing Eggs in Vegan Cooking

Replacing eggs is easily done because plant ingredients have various properties that work just as well (or better) in your favourite recipes. For instance:

• Firm or silken tofu can be used to make scrambles, omelettes, frittata, quiches. Silken tofu can also be used to add moisture to cakes and adds a creamy texture.
• Ground flaxseeds or chia seeds can be used in baking for binding.
• Banana, applesauce, avocado or pumpkin puree add moisture to cakes or brownies.
• Aquafaba is the viscous liquid from beans after they have been boiled, or the liquid from canned beans. It can be whipped for making creams, icing/frosting and meringues, and can also be used for binding and thickening. It even has rising properties!
• Egg replacers – ready-made egg replacing powders are used for substituting eggs in baking and can be bought at supermarkets and specialty stores. Some brands are: Orgran No Egg, Vegg Vegan Egg Yolk, Vegg Uncaged, Ener-G, Bob’s Red Mill Egg Replacer.

Replacing Eggs in cooking

Here is how different ingredients can be used in assorted cooking methods to replace an egg:

In Baking

• ½ mashed ripe banana = 1 egg
• ¼ cup unsweetened applesauce = 1 egg
• ¼ cup pureed pumpkin = 1 egg
• ¼ cup mashed avocado = 1 egg
• 1 Tbsp chia seeds + 3 Tbsp water (mix & set for 15 minutes) = 1 egg
• 1 Tbsp ground flaxseeds + 3 Tbsp water (mix & set for 15 minutes) = 1 egg
• 3 Tbsp aquafaba = 1 egg
• 2 Tbsp aquafaba = 1 egg white
• Store bought egg replacers – use as directed
• 3 Tbsp pureed silken tofu = 1 egg  (adding 1/8 tsp baking powder will add some lift)

In Scrambles

• ¼ cup mashed firm tofu = 1 egg
• Store bought brands: Follow Your Heart ‘VeganEgg’, Orgran ‘Vegan Easy Egg’, JUST Egg – use as directed

In Quiches, Frittata, Omelettes & ‘Sunny-side up’

• 3 Tbsp pureed silken tofu = 1 egg
• 3 Tbsp chickpea flour + 3 Tbsp water = 1 egg
• Kala namak salt (black salt) gives an ‘eggy’ flavour
• Store bought brands: Orgran ‘Vegan Easy Egg’, Vincent Vegetarian Food ‘Vegan Eggs’

In Custards

• 3 Tbsp pureed silken tofu = 1 egg

In Savoury Veggie Balls / Burger Patties

• 3 Tbsp aquafaba = 1 egg
• ¼ cup mashed potatoes = 1 egg
• 2 Tbsp corn starch = 1 egg

Two good reasons for replacing eggs

1 Health

• Eggs are high in saturated fat and cholesterol, both of which are linked to heart disease. They have zero dietary fibre. Additionally, eating eggs has been linked to developing various cancers. Learn more here.
• Eggs can carry dangerous bacteria such as salmonella, campylobacter and listeria (especially for pregnant people), all of which are known to cause serious illnesses in humans. Learn more here.
• There is also the issue of contamination due to hens being fed pesticide laden feed.

2 Ethics

• The egg-laying industry is inherently cruel. Millions of one day old male chicks are ground up fully conscious or asphyxiated by carbon dioxide because they do not lay eggs and are considered redundant in the industry.
• Laying hens are bred and raised solely to lay eggs for human consumption. They are kept in filthy conditions either in barren wire battery cages, crowded sheds (‘barn-laid’) or semi-outdoors (called free-range).
• Laying hens have been bred to lay around 300 eggs per year, instead of the 12 or so once laid by their jungle fowl ancestors.
• Despite a lifespan of up to ten years, all hens (regardless of how they are raised) are sent to slaughter at about 18 months of age, when they are no longer considered ‘profitable’.

WATCH: Oscar winner Joaquin Phoenix uncovers the death and suffering in the egg industry in this succinct video.

WATCH: What about backyard eggs? Earthling Ed eloquently explains in this video why vegans don’t consume backyard eggs.

Eggless recipes by Vegan Easy guest bloggers

Beetroot and Tofu Quiche

by Simply Healthy Vegan. This vegan quiche is packed full of goodness with beetroot, red cabbage plus tofu.

See the Recipe

Mushroom & Spinach Tofu Scramble

by us! Vegan Easy. This big vegan breakfast will help you power through the day!

See the Recipe

Fablova (Vegan Pavlova)

by Zacchary Bird. Pavlova is an Australian and Kiwi classic comprising a silky-soft filling and meringue-like crust.

See the Recipe

Biscoff Meringue Pie

by Project Vegan Baking. A creamy, indulgent biscoff filling topped with chocolate ganache and vegan torched meringue.

See the Recipe

Tiramisu

by The Vegan Italian Kitchen. Aquafaba (chickpea brine) will substitute egg whites in this revision of the Italian classic dessert.

See the Recipe