Why substitute an egg in the first place?

Egg allergies are often the most common reason to want to replace eggs. Many also simply don't choose to include eggs in their diet due to a vegan lifestyle or health concerns related to cholesterol or salmonella risk.

What is an egg made of?

One medium chicken egg weighs approximately 45 grams and has 70 calories from 6 grams of protein, 5 grams of fat (1.4 gram of which is saturated), and less than 1 gram of carbohydrates. Almost 75% of an egg's weight is from water (33 grams). Of the 70 calories in a medium-sized egg, 62% are from fats, 36% are from protein, and the remaining 2% are from carbohydrates.

What do eggs do in baking?

Eggs can provide leavening, structure, binding, emulsification, shortening, moisture, as well as flavor and a yellow hue in baking.

Why is aquafaba is used as an egg substitute?

Aquafaba is popular because it can provide leavening and structure even though only 1% of it is made of protein. This is likely because aquafaba has saponins. The famous food scientist Harold McGee hypothesizes that the dissolved starch and saponins in bean broth slow the collapse of foam and stabilize bubbles. However, since aquafaba has only 1% protein, its denaturing properties are often inadequate to replace an egg for binding purposes. The addition of a starch solves that problem.

How to substitute eggs in a cake?

Replace each medium egg (45 grams) with a mixture of: 2 tablespoons (30 ml) of aquafaba + 1 tablespoon (7.5 grams) of cornstarch + ½ tablespoon (5 grams) of vegan butter or vegetable oil—added along with the rest of the oils/butter in the recipe to compensate for the fat in eggs

How do I replace an egg yolk?

Replace an egg yolk with: 1 tablespoon (7.5 grams) of cornstarch mixed with 2 tablespoons of water + ½ tablespoon (5 grams) of vegan butter or vegetable oil—added along with the rest of the oils/butter in the recipe to compensate for the fat in eggs

How do I replace an egg white?

Replace each egg white with 2 tablespoons (30 ml) of aquafaba and whip until desired consistency if whisking is listed in the recipe. If the egg whites in the recipe are being used to hold other ingredients together (e.g. binding batters), mix in 1 tablespoon of cornstarch as well. If the egg white being replaced is being consumed raw (such as in a whiskey sour), mix in a dash of sugar to mask the taste.

How to substitute eggs in cookies?

For cookies, replace one egg by mixing one tablespoon (7.5 grams) of cornstarch with two tablespoons (30 ml) of water. Eggs' main purpose in cookies and crepes is to add moisture and to act as a binding agent, so cornstarch works great. You may substitute with arrowroot starch or potato starch as well.

What consistency should aquafaba be?

In order to have a high enough concentration of saponins and free starch, aquafaba should be thick. Canned chickpea brine works very well. If your aquafaba isn't thick enough, you may reduce it on the stove.

The Best Egg Substitutes for Every Situation

Description

Complete with a taste test by our resident Flavor Scientist, we found the best egg substitutes after trying out all the popular options. From cakes to spätzle, read on to find out the best way of replacing eggs in virtually every scenario. You'll use these vegan egg substitutes all the time!

Ingredients

Scale

For Cakes & Pancakes (per 1 medium whole egg)

2 tablespoons (30 ml) of aquafaba*
1 tablespoon (7.5 grams) of cornstarch
1/2 tablespoon (5 grams) of vegan butter or vegetable oil—added along with the rest of the oils/butter in the recipe to compensate for the fat in eggs

For Meringues (per 1 whipped egg white)

2 tablespoons (30 ml) of aquafaba
1 tablespoon of cornstarch (mixed in with the sugar)

For Cookies & Crepes (per 1 medium whole egg)

1 tablespoon (7.5 grams) cornstarch
2 tablespoons (30 ml) water
1/2 tablespoon (5 grams) of vegan butter or vegetable oil—added along with the rest of the oils/butter in the recipe to compensate for the fat in eggs
optional: a drop of vegan yellow food coloring

Spaetzle (per 1 medium whole egg)

2 tablespoons of chickpea flour or besan
2 tablespoons (30 ml) of water

Egg White in Cocktails (per 1 egg white)

2 tablespoons (30 ml) of aquafaba
1/2 teaspoon of sugar

Egg Yolk

1 tablespoon (7.5 grams) cornstarch
2 tablespoons (30 ml) water
1/2 tablespoon (5 grams) of vegan butter or vegetable oil—added along with the rest of the oils/butter in the recipe to compensate for the fat in eggs

Runny Egg Yolk

molecular gastronomy egg yolks

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Instructions

Mix each ingredient except the butter in a small bowl and let sit for a minute before adding it in. Add the butter along with the other fat ingredients being used in the recipe.
When replacing whipped egg whites, make sure to whisk for longer to reach the same consistency. A sprinkle of cream of tartar (less than 1/8 teaspoons per 3 "eggs") helps aquafaba come to firmer peaks much quicker.
If the recipe instructs whipping the egg whites first to create structure—such as in angel food and chiffon cakes—whisk the aquafaba by itself first and mix the cornstarch with other wet ingredients instead.

Notes

Aquafaba can be the liquid from any cooked legume, but chickpea aquafaba from a can tends to have the right (i.e. the thickest) consistency. If your aquafaba doesn't seem thick enough, you can always reduce it on the stove. Ideally, use unsalted or low-sodium aquafaba from BPA-free cans or Tetra-Pak packaging.

Prep Time: 2 minutes