There are many reasons why you might need to use egg substitutes in your cooking. You might be allergic to egg and egg-based products, or making a batch of cookies for a child with an egg allergy. Sometimes when baking for many children, it pays off to be safe and exclude eggs from the recipe. You might also be avoiding eggs for ethical reasons and opting for a vegan diet or making a birthday cake for a vegan friend. Or, you might be craving your favourite dessert or baked slice and have simply run out of eggs.
Whatever your reasons for baking egg-less, there are plenty of ways to substitute eggs in your kitchen. Plus, when you buy the ingredients below at your local store, you can bring in your glass jars and containers to fill up. That way, you cut down on plastic and single-use packaging. All you need is a well-stocked pantry, so you have these handy alternatives always on hand!
1 tbsp ground chia seeds + 3 tbsp warm water will make one chia egg. Mix the chia seeds with the water. Let it sit and gel up for 5 minutes before using. Chia eggs are perfect for binding (holding ingredients together and giving texture) in recipes. To freshly grind chia seeds, use a rolling pin or mortar & pestle.
Use 1 tbsp ground linseed + 3 tbsp water to make a flax egg. Use for binding in muffin, breads and cookie recipes. Pre-ground linseed has a much shorter shelf life than whole linseed; it can be as little as one week. Whole linseed do have a longer shelf life so it’s worth buying them and grinding them when you need to. See our product information for recommended use. To freshly grind linseed, use a rolling pin, mortar & pestle or food processor/blender.
2 tbsp arrowroot flour + 3 tbsp water will make a great thickening agent and can be used in place of eggs.
1 tsp psyllium husk with 3 tablespoons water. Stir together and set aside for 10-15 minutes until the mix is thick and gelatinous. Great as a binder in baked goods using a 1:1 ratio.
For one egg, mix 1 tbsp organic apple cider vinegar with 1 tsp organic bi-carb soda. The mix will begin to form bubbles and is excellent for leavening (providing lift) in baked goods such as cakes and breads.
For one egg, mix 3 tbsp Besan chickpea flour + 3 tbsp water (or non-dairy milk) until thick and creamy. This option works both as a binder and leavener and it’s a great natural egg replacer for baked goods such as scones, cookies and biscotti.
Add ½ to 1 teaspoon of organic guar gum powder for every one cup of flour when used as an egg yolk substitute.
Aquafaba (organic chickpea liquid) can be used in any baked recipe. Simply use 3 tbsp aquafaba per egg. Try a homemade recipe here. Be sure to whisk the aquafaba well to create the same consistency of egg whites to function as a proper egg replacement.
Milk makes a terrific egg replacement for glazing savoury pies and tarts. Keep a jar of our almond mylk base on hand for when you need whip up instant almond milk.
A low-GI sweetener, organic rice malt syrup is lovely for glazing sweet pies and tarts instead of egg.
Extra-virgin olive oil makes a wonderful glaze for savoury pastries and pie lids instead of eggs.
Fruit is a perfect ingredient to use in any recipe that needs a little moisture added (decrease the water content) in place of egg. Be cautious, as the sweetness of the fruit may change the flavour of your end result. Our top picks are organic Medjool dates and organic pitted dates. Ask our friendly staff at your nearest store for recommendations best suited to your intended recipe.
Mix 1 teaspoon of natural gelatin with 2 tablespoons of water for each egg in a recipe that requires a binding agent.
Need more inspiration or want to find the ingredients? Visit your local store to browse the aisles with over 400 quality products. Our friendly and knowledgeable team are on hand to provide you with all the recommendations and assistance you may need.