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Egg Alternatives for Vegans & those with Egg Allergy
Here are the egg alternatives that I use, along with their applications in cooking and baking. There are others; these are simply my choices.
CHIA SEEDS
For up to 2 eggs in breads, cakes, or muffins, I use ground chia seed and water.
One Tablespoon of ground chia seed plus 3 Tablespoons of warm water combines equals 1 large egg.
Chia seed is rich in Omega-3 Fatty Acid, which has been shown to benefit the cardiovascular system. Chia seeds also contain significant amounts of protein, calcium, potassium, iron, and fiber.
For up to 2 eggs in breads, cakes, or muffins, I use ground chia seed and water.
One Tablespoon of ground chia seed plus 3 Tablespoons of warm water combines equals 1 large egg.
Chia seed is rich in Omega-3 Fatty Acid, which has been shown to benefit the cardiovascular system. Chia seeds also contain significant amounts of protein, calcium, potassium, iron, and fiber.
FLAXSEED MEALFor 1 “egg”, combine 1 Tablespoon of ground flax seed (or flaxseed meal, which is already ground) with 3 Tablespoons of warm water and stir. The mixture will become thick and “egg-like” after a minute or two, then it is ready to use as a healthy vegan substitute in baking! Flax has similar health benefits to chia seed.
POWDERED EGG REPLACER
Powdered egg replacers are available in most markets, usually in the nutrition or natural foods section, and work well for baking. These products are typically a mixture of starches and gums, and are mixed with water before adding to your recipes. Ener-G and Bob's Red Mill are two brands that are readily available in most major grocery stores and Whole Foods Market.
Powdered egg replacers are available in most markets, usually in the nutrition or natural foods section, and work well for baking. These products are typically a mixture of starches and gums, and are mixed with water before adding to your recipes. Ener-G and Bob's Red Mill are two brands that are readily available in most major grocery stores and Whole Foods Market.
BAKING POWDER "EGG"
I posted this rather old fashioned egg replacer recipe HERE, and it works well for up to 2 eggs in baked goods. I do not recommend its use when a recipe calls for more than 2 eggs.
APPLESAUCE
In muffins and coffee cakes, I often substitute 1/4 cup unsweetened all natural organic applesauce for 1 egg. I have used pear puree, as well as mango puree, in some recipes with similar flavors. I only recommend this substitute for a single egg.
For my homemade applesauce recipe, click HERE.
I posted this rather old fashioned egg replacer recipe HERE, and it works well for up to 2 eggs in baked goods. I do not recommend its use when a recipe calls for more than 2 eggs.
APPLESAUCE
In muffins and coffee cakes, I often substitute 1/4 cup unsweetened all natural organic applesauce for 1 egg. I have used pear puree, as well as mango puree, in some recipes with similar flavors. I only recommend this substitute for a single egg.
For my homemade applesauce recipe, click HERE.
