There are many ways to make substitutions for eggs, and all are simple, healthy, and easy to find. Traditionally, eggs have three main functions in cooking and baking; they add moistness, bind ingredients together, or act as leavening agents. How can you tell? Look at the recipe, and:

  • If the egg is the main liquid ingredient, it adds moisture.
  • If the recipe has one egg but also contains a leavening agent (such as yeast, baking powder, or baking soda), the egg is the binder.
  • If there are no other leavening agents, then the egg is the leavener.

Now you can easily find a replacement! Just look at all of these options:

Substitute: Moisture Binding Leavening
¼ cup silken tofu x x
¼ cup applesauce, banana, or pureed fruit + ½ tsp baking powder x x
1 tbsp flax meal + 1 tbsp water x x
2 tbsp arrowroot, cornstarch, or potato starch + 1 tbsp water x x
1 tsp baking powder + 1 tsp vinegar x
1 tsp Ener-G Egg replacer + 2 tbsp water x x
¼ tsp xanthan gum* + ¼ cup water x x x
¼ tsp agar powder** + ¼ cup water + 1 tsp baking powder x x x

* Xanthan gum: Xanthan Gum is a plant-based thickening and stabilizing agent. It is often used for gluten-free baking.

** Agar powder: Agar is a red algae and a unique vegetable source of protein. Agar is sometimes referred to as Agar-Agar. It has no taste, no odor, and no color.