Egg Substitutes

An estimated 0.2 % of adults and between 1.5 and 3 % of children in Canada are allergic to eggs. Eggs can be replaced in most recipes by an equal amount of silky tofu, flax or chia seed gel, or a commercial product. Equivalents:

½ c applesauce = 1 egg

1 tsp baking soda (added to the dry portion of your recipe) + 1 tsp cider vinegar (added to the wet portion of your recipe) = 1egg

½ banana = 1 egg (use in recipes that go well with banana flavour)

Chia or flax seed jelly: 1 tbsp seeds + 2 tbsp water = 1 egg

Prune purée: 4 oz purée = 1 egg (Use in recipes containing chocolate since prunes will colour the final product)


People who cannot eat eggs or soya can use 1 avocado puréed with 1 tsp lemon juice.