These egg replacements can be a substitute for one egg in most recipes and are great for those with a food allergy to egg. Combine the ingredients listed below and simply add to your recipes.
If you have egg allergy — or a different food allergy — and are interested in treating the cause safely and effectively, consider sublingual immunotherapy →
Flax Seed
- 1 Tbsp ground flax seed
- 3 Tbsp hot water
Mix and let sit for 5 minutes to thicken.
Works well in recipes for waffles, pancakes, cookies, muffins and quick breads.
Chia Seed
- 1 Tbsp chia seed
- 3 Tbsp hot water
Mix and let sit for 5 minutes to thicken.
Works well in recipes for waffles, pancakes, cookies, muffins and quick breads.
Mashed Banana
- 1/2 – 1 ripe banana, mashed
Works well in recipes for quick breads, muffins and brownies.
Applesauce
- 1/4 cup applesauce
Works well in recipes for quick breads, muffins, and brownies.
Commercial Egg Replacers
- 1 1/2 tsp powder mix
- 2 Tbsp hot water
Works well in recipes for cookies, cakes, burgers, and meatballs.
Vinegar
- 1 Tbsp vinegar
- 1 tsp baking soda
Works well in cupcakes and quick breads.
Lemon Juice
- 2 Tbsp lemon juice
- 1 tsp baking soda
Works well in recipes for cupcakes and quick breads.
Baking powder
- 2 Tbsp baking powder
- 1 Tbsp oil
- 3 Tbsp water
Works well in recipes for cookies, burgers and meatballs.
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