Easy Egg Substitutions: A 'How To' Guide


In today's day and age we see food intolerances popping up left right and centre. Why do you think this is guys? Are we all being over sensitive, a little too precious perhaps? Or do you think it is something more? Perhaps the result of the methods by which our food is grown, raised, produced? Please do feel free to share your thoughts in the comments below.

In any case there is a distinct difference between a diagnosed food intolerance and a food sensitivity, and eggs are one of those foods that are popping up repeatedly on intolerance tests. 

So for the vegans, the intolerant, or those who have a backyard chicken that just isn't pulling her weight, these ingredients will simulate the moisture and volume that eggs provide in baked goods. Take a look around your kitchen for any of the below egg substitute items. Go on, give it a ‘crack’!

1 Egg Equals



1/2 banana, mashed

Pancakes, cakes, breads

Very ripe bananas will add sweetness

1/4 cup applesauce or 1/4 cup ripe mashed pears

Breads, cakes, brownies

Avoid using more than 1/4 cup total in any recipe

1/4 cup natural or Greek yoghurt

Brownies, smoothies

Can cause final product to be heavier

2.5 tablespoons ground flax mixed with 3 tablespoons water, set in fridge for 10 minutes

Granola bars, smoothies

Adds earthy, nutty taste and chewy texture

1 tablespoon coconut oil mixed with 2 teaspoons baking powder & 2 teaspoons water

Gluten free baking

Adds fat to the recipe, can be tricky to work with

1 tablespoon chia seeds mixed with 3 tablespoons water, set in fridge for 10 minutes

Smoothies, baked goods

Binds and thickens

1/4 cup pureed prunes (or any high pectin fruit)

Breads, cakes, brownies

Adds sweetness to recipe

1/4 cup pumpkin, mashed (canned works well, choose BPA free cans)

Breads, brownies

Can be heavy

1/4 cup potato, cooked and mashed (sweet potato might be yum!)

Savoury dishes

Can be heavy

1 tablespoon agar mixed with 1 tablespoon water, whipped and chilled

Gluten free baking

Used to replace egg white only

1 tablespoon gelatin dissolved in 1 tablespoon cold water, add 2 tablespoons boiling water, beat vigorously until frothy

Gluten free baking

Binds and thickens


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