Easy egg alternatives

Today, many of us are opting out of eggs to improve our personal health, the lives of billions of chickens, and the environment. And why not? After all, now we can make all of our favorite recipes using plant-based egg alternatives.

This post covers some of the most popular (and, dare I say, egg-citing) egg replacements for egg dishes and baked goods. The next time you crave eggs or want to bake a recipe that includes eggs, consider using one of these alternatives instead.

Egg replacements for egg dishes

Egg replacer

One of the newest and most impressive egg imitations is JUST Egg, a pourable egg alternative made from mung beans and turmeric. It looks and tastes just like scrambled eggs and is a great choice if you want to quickly make scrambled eggs, an omelet, french toast, or any other egg-based recipe.

3-4 tablespoons of JUST Egg equals 1 egg.

Tofu

Tofu (the curd of edamame) is awesome. It comes in a variety of textures, from silken to extra firm, and has a neutral taste that you can marinate or flavor to your liking. With tofu, you can achieve the same flavor profile and texture, plus get more protein, more fiber, less saturated fat, and no cholesterol.

Firm tofu is the perfect choice for things like quiche or tofu scramble (instead of scrambled eggs). And silken tofu is the perfect choice for things like egg drop soup or fried rice.

1/4 cup of tofu equals 1 egg.

Egg replacements for baked goods

In baking, eggs are used to bind, leaven, add moisture to, or alter the appearance of ingredients. There are alternatives for each of these uses.

Aquafaba

Aquafaba (the liquid left over from a can of chickpeas) is an exciting discovery in the plant-based world! Its texture is a lot like egg whites and it has a neutral taste that you can sweeten or flavor to your liking. Like egg whites, you can whip it to create meringue for pies or mousses. Or you can use it in recipes that require egg whites, like macaroons or marshmallows.

3 tablespoons of aquafaba equals 1 egg

Egg replacer

Egg replacers, like Bob’s Red Mill Egg Replacer, are typically powders made from potato starch, tapioca flour, and a leavening agent. You just add water and set the mixture aside for a few minutes to thicken. This egg alternative is convenient and effective for all baked goods.

1 tablespoon egg replacer and 2 tablespoons water equals 1 egg

Flaxseed and water

When combined with water, ground flaxseed (or “flaxseed meal”) thickens into an eggy texture. Flaxseed comes with omega-3 fatty acids and fiber that are good for heart health, and it has a nice nutty taste and texture that make it a perfect choice for things like breads, cakes, muffins, waffles, or anything baked with nuts.

1 tablespoon flax seed and 3 tablespoons water equals 1 egg

Fruit puree

Unsweetened fruit purees, like applesauce, avocado, banana, or pumpkin puree, can replace eggs in most recipes. They help baked goods retain moisture, but they can also impart some of their own flavors, so be mindful of when you choose to include them. Good options include sweet breads (like banana or zucchini bread), pancakes, pies, and cookies.

1/4 cup fruit puree equals 1 egg

Silken tofu

Silken tofu has the texture of a hard-boiled egg and a neutral flavor, which makes it work in a variety of recipes. Just be mindful of its water content. If you want your recipes to be light and fluffy, consider pressing the silken tofu to remove some of the water. But if you’re okay with a little density, like in brownies, then you can use it as-is.

1/4 cup silken tofu equals 1 egg