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Egg Substitutes

Eggs bind, leaven and they give structure to baked goods. They can generally be replaced quite easily though.

Flax Seed (Linseed)

1 Tablespoon flax seeds plus 3 Tablespoons water = one egg

Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Beat in 3 tablespoons of water using a whisk or fork until it becomes thick, similar to egg white.

Best for:
Because flax seeds have a fairly strong flavour, they work best in wholegrain, oat, bran and corn type baking.

Silken Tofu

1/4 cup blended silken tofu = 1 egg

Best for:
Very light taste, so good for dense cakes and brownies, and in smaller quantities for lighter or fluffy cakes (just use 2 “tofu” eggs” to replace 3 eggs).

With cookies, it may make the cookie more cake-y and fluffy than anticipated. Try adding 1 teaspoon of starch to the recipe (such as arrowroot or corn starch). I

Soy, rice or coconut yogurt

1/4 cup yoghurt = 1 egg

Similar to whizzed tofu as an egg replacer. It makes things moist.

Best for:
Quick breads, muffins, cakes


1/2 ripe banana blended until smooth or mashed well = 1 egg

Great in baking. Holds the air bubbles well, make things nice and moist, and impart a nice flavor. Can create a pleasant flavour but if you don’t want banana flavour, use another substitute.

Best for:
Quick breads, muffins, cakes, pancakes