The various vegan substitutes for eggs consist of commercial egg replacement products, regular food items, and combinations of everyday ingredients. As is the case with almost all types of vegan food substitutes, the best egg substitute depends on the specific recipe. Generally, the recipe specifies which of the egg substitutes to use, but when this information isn’t available, vegans can follow certain tips to help them choose the best alternative for the recipe.
Some food companies specialize in products that act as vegan and vegetarian substitutes for meat, dairy, and other animal-derived foods. Typically, grocers that carry commercial vegan substitutes for eggs stock them in the dairy or produce sections. Since many grocers only stock the most in-demand products, though, it’s not always easy for every vegan to find commercial egg substitutes.
Generally, the kind of egg substitute a person uses depends on the recipe. For example, tofu is a popular egg substitute in recipes that call for many eggs, such as an egg salad, custard, or breakfast dishes that call for scrambled eggs. Bananas and applesauce, on the other hand, work better for deserts and baked goods. Depending on the dessert, though, some recipes allow for vegan baking substitutes such as soy milk, pureed apricot or squash, or silken tofu. Other types of vegan substitutes for eggs include mashed potatoes, pureed prunes, and canned pumpkin and squash.
Some vegan substitutes for eggs are mixtures of other common vegan cooking ingredients. Certain kinds of savory dishes, like loafs and casseroles, might allow for a combination of margarine and water, or simply bread crumbs or oats. Depending on the recipe, other common ingredient combinations that can act as vegan substitutes for eggs include flaxseed meal and water, yeast and water, baking powder and soy yogurt, soya flour and water, and oil, baking powder, and water.
Cookbooks, websites, and other vegan recipe resources provide information about vegan food substitutes required for each recipe, but unfortunately these resources aren’t always readily available. During such situations, the vegan can use certain tips to determine the best egg substitutes. These tips include choosing an egg substitute that matches the consistency, texture, and function that the regular eggs would produce in the recipe, as well as making sure the flavor of the substitute works with the intended taste of the final product. This is why, for example, tofu chunks work well for egg salads but not for muffins or cakes. At the same time, applesauce can replace eggs in pancakes but can’t replace scrambled eggs in a breakfast dish.