Top egg replacement options


Are you looking to go egg-free, for health or ethical reasons? Do you actually eat eggs but ran out of them in the middle of your recipe? We often get asked how it is possible to bake vegan desserts. It is actually surprisingly easy to substitute eggs. The key to success is understanding what the role of eggs are in the particular recipe you are trying to adapt.


Eggs in recipes like pancakes, soda bread, or muffins often serve to “fluff up” the baked good. Usually only 1 or 2 eggs are required in the recipe. Acceptable substitutions per egg are:

a) A commercial “egg replacer” from brands like Ener-G (the best!), Pane Riso, Planet Organic, or Bob’s Red Mill. Their recommended amount of replacer plus water per egg is written on the box. Check ingredients on the box if you have any allergies. Mix with a fork until homogeneous.


Egg replacer usually comes in a cardboard box and is white in colour.

b) 1 tbsp corn starch + 1 tbsp vinegar or lemon juice + 2 tbsp water per egg. Whisk tougher with a fork.


c) If you are making muffins or quickbreads that already have more than 2 tsp of baking powder/soda, try using a substitute from the “enrichment” category instead.


Eggs in these recipes need the stickiness and protein of eggs to glue bits together. If only one or two eggs are needed, such as in a pastry crust, this is doable. Lots of eggs cannot be replaced for this type of recipe, however, such as in choux pastry – the whole recipe would need to be reformulated, which is a topic of its own. This is also what is needed when you are coating things with breadcrumbs, like sliced green tomatoes or tofu nuggets.

COmposite Gooey

Flax egg on the left and psyllium on the right

a) Combine 1.5 tbsp of ground flaxseed with 3 tbsp water per egg. Sit for 2 minutes before using.

b) Combine 0.5 tsp of  pysillium (Metamucil) husk with 3 tbsp water per egg. Sit for 2 minutes before using.

c) Make an emulsion of oil and vinegar. Into a mixing bowl of vinegar, drizzle canola oil with the egg beaters running. When it looks white and frothy, it can be used for dipping things that need to be breaded. Prepare immediately before using.

Composite oilvinegar

d) Mix equal proportions of Aquafaba (see section below) and water.


Eggs give softness and flavour to sweet breads, cupcakes, and muffins. Substitutes in this category are best sticky or mushy. This is the easiest egg to substitute.

a) Combine above quantities of ground flaxseed or pysillium husk with 3 tbsp water per egg. Sit for 2 minutes before using.

b) 2 tbsp of mashed banana or canned pumpkin and one Tbsp of water or oil per egg.


c) 3-4 tbsp of mashed silken or “dessert” tofu per egg.

Composite Tofu


Eggs brushed on pastries and bread combine with the natural starches in the dough to produce a rich brown crust. While this can be eliminated altogether, substitutes will keep the nice appearance you are used to.

a) Soymilk, almond milk, or dairy milk combined with a little melted margarine. If low-fat milk is used, add a pinch of sugar per tbsp of milk.

b) If canned fruit was used to prepare a pie, combine some of the syrup with a few drops of oil and/or a splash of milk. This makes the richest pie glaze ever, but it browns faster than plain milk.

Note: BOTH of these options are improved by the addition of 1/4 tsp of psyllium husk (I use this in my Tourtière recipe), as it helps the wash cling to the pastry

Composite glazes

From left: fruit syrup plus oil, fruit syrup plus oil and milk, milk plus margarine and sugar.


This gets a section of its own. In honesty, I researched, photographed, and prepared 90% of this post back in late winter, before I first heard of aquafaba. It’s a cool alternative to eggs that whisks up really well, just like egg whites.

It is the “juice” drained from a can of chickpeas or navy beans! Full of starches and protein, it’s both gooey and whisks into something fluffy. I’ve mostly used about 3 or 4 tablespoons of liquid per egg with success.


After whisking

I have used them to make numerous variations on homemade marshmallows and marshmallow creme, and have experimented a bit with meringue pies. I’m still working on perfecting using them to make a chiffon cake, so stay tuned for that recipe in a few months! Until then, also check out Seitan Is my Motor and Vegan Dad for some aquafaba recipes.


This is what has been missing in your animal-free life:


It isn’t an animal product, it’s a homemade marshmallow. Soft, fluffy, sweet. Toastable.


Delicious for piping onto cupcakes and making, say, s’mores-themed desserts.


You CAN make these at home. Some of the ingredients are slightly exotic, but easy enough to find at any organic or health food store. The magic ingredient is the juice from a can of chickpeas, known by many vegans as aqua faba. This whips up to fabulous, magical fluffy mock egg whites and serves as the base for the marshmallows, along with a few other ingredients.


Next you beat in a hot syrup to make the candy, and then add in an agar-agar solution (instead of the traditional, animal-based gelatine). After a good amount of beating, the mixture will “vulcanize” and you’ll be ready to make marshmallows. Some recipes advise pouring it into a pan and cutting them into cubes, but I found that this makes a wet mess. Piping them into “kisses” provides more surface area, helping them dry properly.



I found the recipe originally on Seitan Is my Motor, but made a few modifications. Please read their link for more information… the more you read in preparation, the more likely it is to go smoothly!

In addition, I’ve provided a recipe below for some crazy-good s’mores cupcakes. These have a graham cracker-flavoured cake with a soft chocolate ganache, topped with toasted marshmallow. I thought they would be best fresh, but they are even more delicious if assembled the night before and allowed to sit at room temperature overnight before serving. Pull these babies out when you want to seriously impress people.


Vegan Marshmallows – Modified from Seitan is my Motor


  • 1/2 cup + 1/4 cup water
  • 1 cup white sugar
  • 1/4 tsp cream of tartar
  • 1/3 cup golden cane or corn syrup (or half white corn syrup and half golden, but NOT ALL white corn syrup)
  • 1/2 cup juice from canned chickpeas
  • 1 tsp Xanthan gum
  • 1/4 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 tsp agar powder
  • Icing sugar
Specialized equipment:
  • Stand mixer with whisk attachment
  • Candy thermometer
  • Two small/medium saucepans
  • Large piping bag
  • Waxed paper
  1. Combine 1/2 cup water and sugar in a medium pot. Whisk until combined.
  2. Stir in cream of tartar and syrup.
  3. Heat on medium, stirring once or twice, until mixture comes to a boil.
  4. Continue to simmer without stirring, and place a candy thermometer in the pot to measure temperature.
  5. Occasionally rush down splattered syrup from sides of pot with a brush dipped in water, and allow syrup to cook until it reaches 248F/120C. This will take five to ten minutes.
  6. Meanwhile, combine chickpea juice, Xantham gum, and lemon juice in the bowl of your mixer with a whisk attachment.
  7. Whisk chickpea mixture until it is stiff, about 2 minutes.
  8. Add vanilla at beat for another two minutes.
  9. Whisk together agar powder and 1/4 water in a small saucepan, and turn heat to low.
  10. While still monitoring the syrup temperature, gently stir to agar mixture without letting it come to a simmer.
  11. Once the syrup has reached 248F/120C, turn on mixer with chickpea foam inside. Slowly pour hot syrup into the mixing foam.
  12. Beat on high speed for two-four minutes, while finishing the agar mixture.
  13. Bring the agar to a simmer. Stir in 1 tsp more water.
  14. Using your wet brush to wash any specks of agar the are on the sides of the pot while continuing to cook.
  15. To test whether agar is ready, dip a fork into the solution and wave in the air to slightly cool off. When you taste the mixture, it should be smooth and not gritty.
  16. Once the agar is ready, pour/scrape into the running mixer.
  17. After incorporating the agar, pause mixer to scrape down the sides of the bowl.
  18. Resume beating the mixture at high speed for at least five minutes, until the mixture is cooled to just above room temperature. You will notice that a bit of the mixture, when spooned out and waved around to cool, starts to get a bit rubbery.
  19. Scoop mixture into a large piping bag without a tip.
  20. Dust a sheet of waxed paper with icing sugar.
  21. Pipe dollops (about 1 Tbsp in size) of mixture onto the sheet; if you wish you can also pipe onto prepared cupcakes (see below).
  22. For loose marshmallows, sift with icing sugar and allow to cure at room temperature, uncovered, for at least a day.

S’mores cupcakes – An original recipe by Agent Minty



  • 70g graham crackers (about 4.5 large sheets)
  • 3/4 cup + 3 Tbsp white flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/3 cup Earth Balance/non-dairy hard margarine
  • 6 Tbsp brown sugar
  • 1/2 cup white sugar
  • 1 1/4 tsp vanilla extract
  • 6 Tbsp water
  • 3 tsp egg replacer powder
  • 2 Tbsp (40g) creamed honey, melted
  • 2 Tbsp canola oil
  • 1 1/2 Tbsp lemon juice
  • 1/4 cup non-dairy milk


  • 1/4 cup coconut cream from a can
  • 2.3 cup chocolate chips

Prepared Marshmallow mix from above (Do not prepare until cupcakes and ganache have been assembled)


  1. Preheat oven to 375F.
  2. Process graham crackers in a food processor to get fine crumbs – This should make 1/2 cup +3 Tbsp.
  3. Combine crumbs with flour, baking powder, baking soda, cinnamon, and salt.
  4. Cream together margarine, brown sugar, and white sugar in a stand mixer.
  5. Whisk together vanilla, water, and egg replacer until slightly frothy. Add to butter mixture.
  6. Mix honey, canola oil, and lemon juice to butter mixture, stirring until well combined.
  7. Add in half of flour mixture, stirring until evenly mixed.
  8. Scrape down bowl and add milk, mixing well.
  9. Mix in remaining dry mixture.
  10. Divide mixture between 12 lined muffin tins.
  11. Bake for 20-22 minutes, rotating once, until a toothpick inserted into cupcake come out dry.
  12. Remove to cooling rack and cool for at least an hour (prepare ganache at this time).


  13. Heat coconut cream in a saucepan or in the microwave until hot but not boiling.
  14. Stir in chocolate chips until melted.
  15. Set aside to cool for at least one hour.


  16. Scoop a tablespoonful of ganache onto the centre of each cupcake.
  17. Set cupcakes in the refrigerator to harden ganache for at least 20 minutes, while making marshmallow mixture.
  18. Pipe a generous amount of marshmallow on top of each cupcake.
  19. Allow to cure at room temperature for at least an hour.
  20. Using a torch, toast the surface of the marshmallows before serving.