Ten Simple Egg Substitutes


Michaela Manioudakis - Wellbeing Coach (Nutrition) Bayleaf Wellness


With more people than ever before following a vegan lifestyle or living with allergies it can be helpful knowing how to replace eggs when called upon in recipes, without the need to buy highly-processed egg replacement products at the supermarket.

Below I will provide 10 simple substitutes that you can make from everyday ingredients in minutes and tips on when they are best used!


Flax Seed The Swap: 1 egg = 1 tablespoon flaxseed: 3 tablespoons water.


With many nutritional benefits, flax seeds are a great option to replace eggs in baking. While they don’t act as eggs in recipes like quiche, custards or faux egg scramble, they are great to add to baked goods like cookies, muffins, cakes, pancakes, quick breads & brownies. To use flax seeds as an egg replacement, first grind down 1 tablespoon in a mortar and pestle or coffee grinder then add to a small bowl with 3 tablespoons of water. Allow the mixture to sit for 15mins or until thickened. The mixture should mimic the consistency of a regular egg. Once thickened, add to your recipe as you would with a regular egg.

Once incorporated into the recipe the colour and taste of the flax seeds becomes unnoticeable.


Chia Seed The Swap: 1 egg = 1 tablespoon: 3 tablespoons water.


Much like flax seeds, another nutritional powerhouse, chia seeds, are a simple and discrete solution to egg replacement in baked goods. Add 1 tablespoon of chia seeds to 3 tablespoons of water and allow this to sit for 10 minutes, or until the mixture has become gel-like and thickened. Once thickened your ‘egg’ is ready to be added to your recipe.


Mashed Banana The Swap: 1 egg = ¼ cup mashed banana.


The great thing about using banana in place of egg is that there is no wait time! Simply mash your banana with a fork in a small bowl. Once smooth and lump-free, measure out ¼ cup for each egg and to your recipe. I’d personally recommend using banana in sweet and dense recipes like cookies, pudding, brownies, cakes, pancakes, muffins and of course banana bread. This is because the banana can be quite heavy and add slight flavour and natural sweetness to your recipe. With this in mind, it may be wise to cut down the sugar or sweetened you use when adding banana to recipes.


Aquafaba The Swap: 1 egg white = 2 tablespoons aquafab