Written by Natasha Bourke
Replacing eggs can be a little trickier than replacing dairy as different things work better in different types of foods. Once you know the inside information it will become simple. Practice makes perfect.
The following foods are recommended to replace eggs:
Tofu is a great all rounder. In savoury recipes use pressed firm tofu.
- Try scrambled tofu in place of scrambled eggs (don’t add any milk! – add spices, mustard and vegies such as mushrooms, tomatoes and spinach, pan fry in olive or avocado oil).
- Try it crumbled in quiche in place of eggs (silken tofu also works in quiche).
- Try fried tofu (in supermarkets and Asian grocers) heated up in English muffins with soy bacon or sausage to replace egg in breakfast muffins.
- You can also try cubing and frying or scrambling your tofu.
- Add a little turmeric to your tofu dishes for an eggy colour.
In cakes or sweets use ¼ cup of silken to replace one egg.
Remember silken tofu will cook and firm up so use judgement when this would best be used.
Besan (chick pea) Flour
Available in health food stores and some Asian grocery stores, this product works great in savoury foods such as rissoles and patties. Approx ½ cup to one egg should work. Try in zucchini fritters etc. Besan flour also makes a pretty convincing omelette – search the
internet for recipes to try.
Blended banana is a good alternative to eggs in cakes and some biscuits. Remember this will add a banana flavour to your cooking. Best in chocolate and vanilla based cakes. In banana cake just add extra bananas in place of the eggs. ½ banana blended = one egg.
Dates can be a great binder; dried dates work well (no need to buy the fresh ones). Try adding to cakes, use a food processor to turn into ‘crumbs’ and rub well into your dry ingredients. Be aware of adding date flavour to your cooking. Approx 10 dried dates should cover one egg.
Commercially available apple sauce can also offer a good alternative. The flavour might come through, so again best used in chocolate/vanilla based cakes. ¼ cup apple sauce = one egg.
Apple Cider Vinegar
This is a great little trick for cakes, muffins and cupcakes that use milk and eggs. Place your non-dairy milk in a separate bowl and add 1 tablespoon of apple cider vinegar. Leave to rest for about 5-10 mins until the milk starts to curdle. This will replace both the dairy and egg in your cakes.
Ground flaxseed mixed with water also works well as an egg replacer in cakes, biscuits, loafs and slices. Use 1 tablespoon of ground flax seeds (in the blender until powdered) to 3 tablespoons of water for one egg.
Orgran No Egg
Orgran No Egg is available in major supermarkets and health food stores. It is a tasteless product so great when you don’t want any additional flavours in your food. Best used in sweets. Do not try and make scrambled ‘eggs’ or quiche out of this product. Best stick with the tofu. Despite what the packet says, 1 tablespoon of powder to 2 tablespoons of water = one egg works best. Whisk up in a bowl before adding your Nuttelex and sugar for creaming. Otherwise, whisk separately and add to your cakes or biscuits at whatever stage you need to. This product is cheap and convenient.
Note: in many recipes you need not bother with egg replacer at all. Just leaving them out all together in cakes and biscuits can often work out fine. Some cakes may be a little crumbly.
In savoury recipes, use tofu or besan flour as directed above. In sweets use No Egg or flaxseed if no flavour desired, otherwise experiment with banana, apple sauce, dates, cider vinegar and silken tofu.
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