Egg substitutes

Common reasons a cook may choose to use an egg substitute instead of egg(s) include having an egg allergy, adhering to a vegan diet or a vegetarian diet of a type that omits eggs, having concerns about the level of animal welfare or environmental burden associated with egg farming, or worries about potential Salmonella contamination when using raw eggs.

There is a growing movement to address some of these concerns via third-party certifications, but because many labels in the industry remain confusing or intentionally misleading,[1] some consumers distrust them and may use egg substitutes instead.

There are many commercial substitutes on the market today for people who wish to avoid eggs.

Simple homemade egg substitutes can be made using many different ingredients, depending on which aspect(s) of an egg must be replicated.

Some commonly used substitutes are tofu, various fruit purées, potato starch, mashed potato, baking powder, ground seeds (especially flax and chia), chickpea flour, and plant milk.