Egg Substitutes | Our Top 14 & How to Use Them

Why use egg-free alternatives?

There are many reasons why you might need to swap out eggs in your cooking. Perhaps you or someone you’re baking for has an egg allergy or you’re catering for a large group and want to avoid potential allergens. Maybe you follow a vegan diet or are making a special treat for a vegan friend. Or you might simply run out of eggs mid-recipe and need a quick fix! Whatever your reason, there are plenty of easy and accessible ways to substitute eggs in your kitchen.

The best part? When you shop at The Source Bulk Foods, you can bring your own containers and jars to reduce plastic waste. Stock your pantry with these handy egg alternatives and you’ll always be prepared for egg-free cooking!

14 of the best egg substitutes and how to use them

1. Chia egg

Mix 1 tbsp ground organic black chia seeds with 3 tbsp warm water to make a chia egg. Let it sit for 5 minutes to form a gel. Chia eggs are perfect for binding ingredients and adding texture to recipes like cakes and muffins. You can grind chia seeds at home using a rolling pin or mortar and pestle.

2. Linseed (Flaxseed) egg

Use 1 tbsp ground Australian organic golden linseed + 3 tbsp water to make a flax egg. Like chia eggs, this works well for binding in baked goods like breads, muffins, and cookies. Whole linseed keeps longer than pre-ground linseed, so it’s best to grind as needed.

3. Arrowroot

Combine 2 tbsp organic arrowroot powder with 3 tbsp water. This acts as an effective thickening agent in recipes, making it a great egg substitute in sauces or gravies.

4. Psyllium

Mix 1 tsp organic psyllium husk with 3 tbsp water and let it sit for 10-15 minutes until it thickens. This is another excellent binder that can be used in a variety of baked goods.

5. Vinegar + bi-carb soda

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.

6. Chickpea flour

Whisk together 3 tbsp Australian organic chickpea besan flour and 3 tbsp water (or non-dairy milk) to form a thick, creamy egg substitute. This is great for both binding and leavening, particularly in scones, cookies or biscuits.

7. Gum egg

Guar gum can be used as a substitute for egg yolks. Add ½ to 1 tsp of organic guar gum powder for every cup of flour in your recipe to improve texture and binding.

8. Aquafaba

Aquafaba, the liquid from cooked or canned chickpeas, is a fantastic egg substitute in baked goods. Use 3 tbsp aquafaba per egg. For best results, whisk the aquafaba to create the same airy consistency similar to egg whites. It works particularly well in recipes like meringues, cakes, and mousses. Plus, it’s an easy, waste-free option if you’re already cooking with chickpeas!

9. Oil, water + baking powder

To replace one egg, whisk together 1½ tbsp oil, 1½ tbsp water, and 1 tsp gluten free baking powder. This simple mixture works as an effective egg-free binding agent in baked goods, helping to hold ingredients together and provide structure in your recipes.

10. Dairy or almond milk

Milk is an excellent egg substitute for glazing savoury pies and tarts, giving them a crisp, golden finish. For a dairy-free option, use almond milk. Keep a jar of our almond creme on hand to quickly whip up fresh almond milk whenever you need it. Perfect for both baking and everyday use.

11. Rice malt syrup

Organic rice malt syrup is a low-GI sweetener that makes a great alternative to egg for glazing sweet pies and tarts. It adds a beautiful golden finish and a subtle sweetness, making it perfect for those looking to avoid eggs or reduce sugar.

12. Extra-virgin olive oil

When it comes to glazing savoury pastries or pie lids, Australian extra virgin olive oil is a wonderful alternative to egg wash. It gives a beautiful golden finish without using eggs.

13. Mashed banana or softened dates

If your recipe needs moisture, mashed fruit can be a great substitute. Mashed bananas or softened organic pitted dates work well in recipes for cakes, muffins and even some savoury dishes. Keep in mind that fruit will add sweetness, so adjust the other ingredients accordingly.

14. Gelatin egg

To replace eggs as a binder, mix 1 tsp of Australian natural gelatin with 2 tbsp of water. This works well in recipes requiring a strong binding agent, such as cookies or cakes.