Following a plant-based diet doesn't have to mean giving up your favourite recipes where they call for eggs. Here at The Source Bulk Foods we’ve compiled a list of our 14 favourite egg substitutes that will ensure all your baking and cooking recipes taste delicious! Here we go:

WHY EGG-FREE ALTERNATIVES?

You might want to use egg substitutes in your cooking for many reasons. Be it due to an egg allergy or because you  are avoiding eggs for ethical reasons and opting for a vegan diet. Or, you might be craving your favourite dessert or baked slice and have simply run out of eggs.

Whatever the reason, if you need to bake egg-less then there are plenty of ways to substitute eggs in your recipes. Plus, by buy the ingredients noted below at your local The Source Bulk Foods store you can bring in your jars and containers to fill up packaging free and in the quantities you need and nothing more. Helping you to cut down on plastic and single-use packaging and food waste. Win-win.

14 OF THE BEST EGG SUBSTITUTES + HOW TO USE THEM...

1. CHIA EGG

1 tbsp ground chia seeds + 3 tbsp warm water will make one chia egg. Mix the chia seeds with the water. Let it sit and gel up for 5 minutes before using. Chia eggs are perfect for binding (holding ingredients together and giving texture) in recipes. To freshly grind chia seeds, use a rolling pin or mortar & pestle.

2. LINSEED (FLAXSEED) EGG

Use 1 tbsp ground linseed + 3 tbsp water to make a flax egg. Use for binding in muffin, breads and cookie recipes. Pre-ground linseed has a much shorter shelf life than whole linseed; it can be as little as one week. Whole linseed do have a longer shelf life so it’s worth buying them and grinding them when you need to. See our product information for recommended use. To freshly grind linseed, use a rolling pin, mortar & pestle or food processor/blender.

3. ARROWROOT

2 tbsp arrowroot flour + 3 tbsp water will make a great thickening agent and can be used in place of eggs.

4. PSYLLIUM

1 tsp psyllium husk with 3 tablespoons water. Stir together and set aside for 10-15 minutes until the mix is thick and gelatinous. Great as a binder in baked goods using a 1:1 ratio.

5. VINEGAR/APPLE CIDER VINEGAR + BI-CARB SODA

For one egg, mix 1 tbsp organic apple cider vinegar with 1 tsp organic bi-carb soda. The mix will begin to form bubbles and is excellent for leavening (providing lift) in baked goods such as cakes and breads.

6. CHICKPEA FLOUR

For one egg, mix 3 tbsp Besan chickpea flour + 3 tbsp water (or non-dairy milk) until thick and creamy.  This option works both as a binder and leavener and it’s a great natural egg replacer for baked goods such as scones, cookies and biscotti.

7. GUM EGG

Add ½ to 1 teaspoon of organic guar gum powder for every one cup of flour when used as an egg yolk substitute.

8. AQUAFABA

Aquafaba (organic chickpea liquid) can be used in any baked recipe. Simply use 3 tbsp aquafaba per egg. Try a homemade recipe here. Be sure to whisk the aquafaba well to create the same consistency of egg whites to function as a proper egg replacement.

9. OIL, WATER + BAKING POWDER

For one egg, whisk 1½ tbsp oil, 1½ tbsp water and 1 tsp baking powder together. Use to create an egg-free binding agent in recipes.

10. DAIRY OR ALMOND MILK

Milk makes a terrific egg replacement for glazing savoury pies and tarts. Keep a jar of our almond mylk base on hand for when you need whip up instant almond milk.

11. RICE MALT SYRUP

A low-GI sweetener, organic rice malt syrup is lovely for glazing sweet pies and tarts instead of egg.

12. EXTRA-VIRGIN OLIVE OIL

Extra-virgin olive oil makes a wonderful glaze for savoury pastries and pie lids instead of eggs.

13. MASHED BANANA OR SOFTENED DATES

Fruit is a perfect ingredient to use in any recipe that needs a little moisture added (decrease the water content) in place of egg. Be cautious, as the sweetness of the fruit may change the flavour of your end result. Our top picks are organic Medjool dates and organic pitted dates. Ask our friendly staff at your nearest store for recommendations best suited to your intended recipe.

14. GELATIN EGG

Mix 1 teaspoon of natural gelatin with 2 tablespoons of water for each egg in a recipe that requires a binding agent.