Egg substitutes are having their moment with bird flu running rampant and driving up the prices of eggs. There’s no better time to share some egg-free recipes that don’t require an egg or have an easy substitute. Along with this, I’ll share some tricks/tips I’ve learned from my time eating plant-based and experimenting with egg replacements.
Eggs are often used as a binding agent in many recipes and contribute to the moisture in the dish. However, they don’t add much else in terms of flavour for most recipes (unless you’re just eating an egg). When using egg substitutes, keep in mind that some may affect the flavour – so use sparingly or in dishes that will mask the flavour. In addition to flavour, ensure the moisture levels are replaced so you don’t end up with a dry or wet dish.
Here are a few easy substitutes:
- Gram Flour Egg: Equal parts gram flour (chickpea flour) and water plus a bit of salt creates a sticky, mildly earthy “egg.” This substitute works particularly well in recipes like scones or as an egg coating when breading.
- 3 tbsp gram flour egg = 1 large egg
- Chia Seed Egg: Best in sweets that only require one egg, such as cookies. It does impart quite a bit of flavour.
- 2 tsp chia seeds + 3 tbsp water = 1 large egg
- Flax Egg: Skip flax eggs in sweet dishes, but use them in savoury baking—buns, bread, and more. They are best used when you need to replace one or two eggs.
- 2 tsp ground flax + 3 tbsp water = 1 large egg
- Mashed Banana or Applesauce: Mashed banana or applesauce cuts fat and replaces one egg. However, limit the swap to that single egg, or you’ll change the flavour and texture.
- 1-1 ratio for volume (3 tbsp)
- Aquafaba: Collect the gooey liquid you drain from cooked or canned chickpeas—aquafaba. You can use this in place of egg whites. Whip it into stable meringues or fold it into batters.
- 3 tbsp aquafaba = 1 large egg
- Kala Namak: This isn’t a real substitute for eggs, but a few cracks of this sulfurous salt will give food an “eggy” flavour. Add a bit to scrambled tofu or on top of your avocado toast if you’re really missing the fried egg.
Need an Egg Wash?
- Try brushing milk (non-dairy or dairy) or oil before and after baking for a slight sheen and gentle browning.
- Brushing oil or butter on a freshly baked roll will give it a lovely sheen. This sheen closely resembles an egg wash after baking.
And now for the recipe roundup:
10 Tasty Egg-Free Recipes
1
Vietnamese Chicken Vermicelli Bowl | Bún Thịt Nướng
Vermicelli bowls are surprisingly easy to make and bursting with flavour. Sweet and tangy marinated chicken served with homemade nước chấm, fresh veggies, rice noodles, and spring rolls make up this delicious bowl. Ready in 1 hour!
Check out this recipe
2
The Best Vegan Sandwich Buns
Easy to make, delicious, and ready in 2 ½ hours. These buns are perfect for sandwiches or burgers and contain no dairy or egg! They can be adapted in size to your preferred bun size, such as a burger bun (15), sandwich/small burger bun (18), or dinner roll (24).
Check out this recipe
3
Southwest Tofu Breakfast Scramble
This breakfast scramble uses tofu in the place of eggs and uses one sneaky ingredient to get that “eggy” flavour – kala namak (black salt). This bowl is a big hearty bowl of goodness and ready in only a few minutes.
Check out this recipe
4
Soft and Fluffy Vegan Savoury Breakfast Scones
Light, fluffy, and layered with butter, these savoury scones are the ultimate treat for breakfast. Instead of eggs, we use gram flour (chickpea flour). Perfect to prep for a quick breakfast or snack. These scones are super versatile, incorporating almost any ingredients you want!
Check out this recipe
5
Sweet Chili Tofu Bowl with Brown Coconut Rice
There’s this restaurant near me that makes the most amazing sweet chili seitan bowl. I’m obsessed with it so I had to find a way to enjoy it at home too! With crispy tofu, homemade sweet chili sauce, creamy coconut rice, and topped with some delicious crispy wonton strips.
Check out this recipe
6
Crispy Baked Tofu Sandwiches with Jalapeño Slaw
This sandwich is seriously amazing.It’s crispy, spicy, juicy (what!), and tastes amazing. It’s great to make ahead as it reheats well in the air fryer and even tastes good cold! Adapted from Skinnytaste and The Curious Chickpea.
Check out this recipe
7
Crispy Baked Heart of Palm “Fish” Tacos with Cilantro Lime Slaw & Chipotle Mayo
The first time I made “fish” tacos with hearts of palm, they were amazing, but they lacked that distinct ocean fishiness taste that is so lovingly associated with fish tacos. I don’t even like the taste of fish, but I love fish tacos. They’re crunchy, they’re a little acidic, and a whole lot of delicious!
Check out this recipe
8
Impossibly Delicious Vegan Meatballs
Making meatballs with my favourite meat alternative did not disappoint! Not only was it delicious, but they formed perfect meatballs, didn’t fall apart, and got nice and crispy on the outside while being juicy on the inside!Adapted from Delicious Memories by Anna Boiardi
Check out this recipe
9
Traditional Ragù alla Bolognese
This traditional version of Bolognese is from the Northern regions of Italy. Of course every family will have their own variation, but this is my favourite one adapted from Anna Boiardi’s recipe.
Check out this recipe
10
Aloo Gobi: Authentic Indian Potato and Cauliflower Curry
This is my favourite side dish when I make Indian food but it definitely holds its own! Tender pieces of potato and cauliflower are cooked in a flavourful masala that emphasizes the flavour of the vegetables. It’s also freezer friendly!
Check out this recipe
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