Swapping Eggs the easy way
Food allergies, diet restrictions or eating habits can change the way we cook and bake.
Eggs have an important role in baking from cakes and cookies to savoury baked treats.
The main purpose of the egg is to create structure, thicken the batter, add moisture and
texture, and act as a binding glue.
Swapping eggs for vegan substitutes are easy as there are many options, but sometimes it
can be hard to find the right alternative that would work the same. That’s why I compiled
a list of suitable swaps that has been tried and tested, so you don’t have to.
For Binding:
• Flaxseed: 1 egg = 1 tbsp ground flaxseed + 3 tbsp water
• Chia seed: 1 egg = 1 tbsp chia seed + 1/3 cup water (let it soak for 15 minutes)
• Agar Agar: 1 egg = 1 tbsp agar agar + 1 tbsp water
For moisture and creamy texture:
• Banana: 1 egg = 1⁄2 mashed banana
• Applesauce: 1 egg = 1⁄4 cup applesauce
• Soft tofu: 1 egg = 1⁄4 cup soft tofu
• Avocado: 1 egg = 1/4cup mashed avocado
• Soy yoghurt: 1 egg = 1⁄4 cup soy yoghurt
Happy Baking!
Eggs have an important role in baking from cakes and cookies to savoury baked treats.
The main purpose of the egg is to create structure, thicken the batter, add moisture and
texture, and act as a binding glue.
Swapping eggs for vegan substitutes are easy as there are many options, but sometimes it
can be hard to find the right alternative that would work the same. That’s why I compiled
a list of suitable swaps that has been tried and tested, so you don’t have to.
For Binding:
• Flaxseed: 1 egg = 1 tbsp ground flaxseed + 3 tbsp water
• Chia seed: 1 egg = 1 tbsp chia seed + 1/3 cup water (let it soak for 15 minutes)
• Agar Agar: 1 egg = 1 tbsp agar agar + 1 tbsp water
For moisture and creamy texture:
• Banana: 1 egg = 1⁄2 mashed banana
• Applesauce: 1 egg = 1⁄4 cup applesauce
• Soft tofu: 1 egg = 1⁄4 cup soft tofu
• Avocado: 1 egg = 1/4cup mashed avocado
• Soy yoghurt: 1 egg = 1⁄4 cup soy yoghurt
Happy Baking!