Eggs – What do you use instead?

by Emma Phillips
Last updated: 05/05/18

A common question on social media is what to use as an egg substitute in recipes when you become vegan. What you can use in place of an egg depends on what you are making or how you want to replace them. At Vegan Womble we have tried many work arounds and products on the market and wanted to share how easy it is, even when baking cakes.

What you use in a batter depends on the type of cake you are making and what the purpose of the eggs originally was in that recipe. Sometimes it can be easier to seek out a vegan version of the recipe you are trying to adapt as many don’t use a substitute and still work fantastically well. ‘Cheats’ include using a fizzy drink such as Coke with your dry ingredients when using a box mix in place of oil and eggs. This reduces the fat in the cake but the carbonation acts as a raising agent.

Egg replacement powders such as Orgran have specific instructions on how many teaspoons replace each egg, etc. I have had varying degrees of success using this in cake recipes, for example, but have found it works well in making Yorkshire Puddings (yes, we’ll be sharing a recipe soon!). Many suggest using ground flaxseed too, and there are plenty of blogs online that will talk you through how to do this.

The infographic above is one frequently posted in vegan groups and is a handy guide on what you can use instead of eggs. Who doesn’t have a spotty banana in their fruit bowl? Now you can make fluffy pancakes or add it to a cake mix instead of throwing it in the trash. And if you need to glaze pastry I find brushing with plant milk works just as well.

For those missing scrambled egg on their weekend fry-up, tofu works just as well. You can find a recipe here which uses black salt (available in the World Food aisle of selected supermarkets) to add a sulphuric tang to the ingredients. There is also a product called Vegan Egg from Follow Your Heart (Orgran has one, too) which produces a scrambled egg-like substitute and can be used to knock up a vegan omelette. This isn’t the cheapest product on the market, so those on a budget may want to try something else instead.

Gram flour (or chickpea flour as it is also known as) can also be used in a similar way to make omelettes and scramble, although this tends to be less realistic and denser than Follow Your Heart or similar products on the market. I’ve been told that you can also use the flour to make an eggless Quiche, but I’ve personally not tried it. Instead, I found the Vegan Egg worked well it replicating the texture and taste in the quiche recipe.

Last but not least is the Holy Grail of vegan cookery – the vegan meringue. I have spent many bad tempered hours in the kitchen following recipe after recipe trying to perfect aquafaba (chickpea water, in case you didn’t know) pavlovas. Despite the fact many people have shown off their own creations on Facebook groups I have yet to crack this and remain convinced there’s some sort of witchcraft involved. 

Please let us know what replacements you use and share photos with the community!

Check out our extensive listing of vegan-friendly baking products here!


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