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Egg substitutes? Help!!

Hi there,

I have a question for you all, my son is allergic to dairy, eggs, peanuts, and possibly wheat.  I know what I can sustitute for the dairy, but what can I use instead of eggs when I am cooking.  I hope someone can help me.


Hi there,
Sorry to hear about your son's allergies! Yikes.

About the eggs...what are you cooking? If you need a substitute for baked goods, you can use tofu, bananas, or commercial egg replacer mixes.

Let us know what you have in mind...thanks!



There are many vegan substitutions for eggs, depending on the purpose of eggs in the recipe you are using, and depending on the taste and texture that you are hoping to acheive.

Offhand, two commercial egg replacers I know of are King's Mill and Ener-G brand egg replacers. They are powders that are suitable only for baking, so you can keep them in the pantry and use them for making cookies, cakes, etc. The powders keep indefinately and one box (about six dollars) is equivalent to dozens of eggs.

Also in baking, some people use:
- ground flax seeds
- Mashed banana
- Applesauce
- Tofu

These websites explain more in depth about how to replace eggs in vegan cooking and baking:

Also, I don't know about a vegan "omelet", but it is possible to scramble tofu. It's not exactly like scrambled eggs, but it's still delicious. I like to make my scrambled tofu with salsa, curry powder, cumin, mushrooms, onions, and garlic. Yum!

Also, there are some cake recipes that don't call for any eggs or egg substitutions. Traditionally they are called "wacky cakes", "crazy cakes", "three holes cake", etc. You can find some recipes on this website:
white cake:

There's also many variations on those cakes, if you read the comments (for example, some transform the chocolate cake into a mocha cake, others have transformed the white cake into a rum cake or an orange cake, etc)

Finally, I'd like to direct you to my favourite chocolate chip cookie recipe, which doesn't involve any eggs or egg substitutions at all :)
Oh, and this vegan pumpkin pie is awesome:



A really cheap and easy substitute for baking is to mix 1 tbsp of corn starch into two tbsp of water per each egg replaced.  I mix them together in a little measuring cup and make sure you mix it thoroughly as corn starch has a tendency to clump.  I use this in cakes, cookies, and muffins and it usually works out well-but not always.  Energ-G can be found at health food stores, but is mostly corn starch anyway and is expensive.

Tofu Cookery by Louise Hagler has no dairy in it and has good recipes for cookies, cakes, muffins, etc. that use tofu.  I make their pumpkin pie every year and it is the best.

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