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This Homemade Egg Substitute is a simple, affordable solution for all your baking needs! Made with pantry staples, just mix it up and store it for easy use. It works perfectly in baked goods like cakes, muffins, cookies, and pancakes, plus in veggie burgers, meatloaf, and plant-based patties. It's the easiest and most reliable way to swap eggs in your recipes! 🥚💛
While there are plenty of egg substitutes out there-like unsweetened applesauce, aquafaba, silken tofu, mashed banana, flax eggs, chia eggs, vinegar, and even chickpeas-they can be hit or miss. That's why I wanted to create a foolproof, easy-to-use egg substitute that works in any baked good without compromising texture or flavor. Whether you're baking cakes, muffins, or making veggie burgers, this Homemade Egg Replacer works perfectly! No more dense, crumbly, or dry baked goods!
I've tested this recipe against some popular store-bought egg replacers, and my homemade version actually outperformed them. Woohoo! Not only did it provide a better rise, but it also gave the baked goods better hold and texture, which is crucial when you're baking. Plus, making it at home is much more affordable, and I love knowing exactly what's going into it!
This egg substitute is a total game-changer in vegan baking. Just swap the eggs in any recipe and use vegan butter and plant-based milk to make your baked goods vegan! Turn your family favorites plant-based, and convert those viral recipes. It's also gluten-free, cholesterol-free, and allergy-friendly.
Ingredients:
Potato starch: A binder that helps with texture.
Tapioca flour: Adds chewiness and helps bind ingredients together.
Ground flaxseed: Moisture and structure.
Baking soda: Provides lift and helps the mixture rise.
Psyllium husk powder: Ensures binding and moisture.
HOW TO MAKE HOMEMADE EGG SUBSTITUTE:
- Simply add all of the ingredients to a small bowl or jar and whisk thoroughly, ensuring everything is evenly combined.
- Storage: Keep in an airtight container at room temp for up to 6 months.
HOW TO USE EGG REPLACER:
- Whole egg → 1 tablespoon replacer + 2 tablespoons cool water. Mix, let sit 1-2 mins, then whisk again just before using.
- Egg white → 1½ teaspoon replacer + 1 tablespoon cool water. Mix, let sit 1-2 mins, then whisk again just before adding to your batter.
- Egg yolk → 1½ teaspoon replacer + 1 tablespoon cool water. Mix, let sit 1-2 mins, then whisk again just before using.
This Egg Replacer Works Well In:
- Baked goods such as cakes, muffins, cookies, waffles, brownies, banana bread, quick breads, and pancakes.
- Veggie burgers, meatloaf, and other plant-based patties.
- Any recipe where the egg is used as a binder or moisture provider.
This Egg Substitute Does Not Work Well In:
- Recipes that rely on eggs for structure, like meringues, soufflés, or recipes requiring egg whites to whip into peaks.
- Scrambled eggs or other egg dishes that require a distinct egg texture.
Note:
This egg replacer is only needed in recipes that typically call for eggs. All of the recipes on my website are already egg-free, so you won't need this for those. Use it in any recipe that calls for eggs, even if the recipe already contains baking soda, starch, or flax. Simply replace the egg(s) with this egg replacer without altering the other ingredients or measurements.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Homemade Egg Replacer
Servings: (Makes about ½ cup, ~16 egg replacements)
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Ingredients
- 3 tablespoons potato starch
- 3 tablespoons tapioca flour, (also called tapioca starch)
- 3 tablespoons ground flaxseed
- 2 teaspoons baking soda
- 1 teaspoon psyllium husk powder
Instructions
- Add all of the ingredients to a small bowl or jar and whisk thoroughly, ensuring everything is evenly combined.
- Storage: Keep in an airtight container at room temp for up to 6 months.
How to Use:
- Whole egg → 1 tablespoon replacer + 2 tablespoon cool water. Mix, let sit 1 - 2 mins, then whisk again just before using.Egg white → 1½ teaspoon replacer + 1 tablespoon cool water. Mix, let sit 1 - 2 mins, then whisk again just before adding to your batter. Egg yolk → 1½ teaspoon replacer + 1 tablespoon cool water. Mix, let sit 1 - 2 mins, then whisk again just before using.
Notes
Works Well In:
- Baked goods such as cakes, muffins, cookies, waffles, brownies, banana bread, quick breads, and pancakes.
- Veggie burgers, meatloaf, and other plant-based patties.
- Any recipe where the egg is used as a binder or moisture provider.
Does Not Work Well In:
- Recipes that rely on eggs for structure, like meringues, soufflés, or recipes requiring egg whites to whip into peaks.
- Scrambled eggs or other egg dishes that require a distinct egg texture.
Substitutions:
While you can substitute some ingredients, I recommend sticking to the original recipe for the best results, as each ingredient plays a specific role in the texture and consistency.- Potato Starch → Cornstarch or Arrowroot Starch: Works similarly as a thickening agent but may slightly affect texture.
- Tapioca Flour/Starch → Cornstarch or Arrowroot Starch: Provides chewiness, so a substitute might alter texture but still act as a binder.
- Ground Flaxseed → Ground Chia Seeds: Offers similar binding and moisture, with a slightly different texture.
- Psyllium Husk Powder → Guar Gum: Both can bind and provide moisture, but may change the consistency slightly.
Courtney says
This has worked well, even in non-vegan, non-gluten free recipes that have been modified to suit both needs. Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Courtney! I’m so glad it’s been working well for you!! Happy baking 😊
MrsJDT says
So excited to find this! Has anyone tried this with gluten free recipes? I have two daughters who are sensitive to gluten AND eggs, and while we love Simple Mills almond flour mixes, they never turn out well using egg substitutes. Just curious...
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi MrsJDT! I’m so glad you found this post! 💛 I’m not sure if anyone’s tried it with gluten-free mixes yet, but these egg substitutes should work well in many gluten-free recipes. I’d love to hear how it turns out if you give it a go! 😊
MrsJDT says
Will definitely do! We did just make your Double Chocolate Muffins for Easter breakfast and they were FABULOUS! I made both regular and gluten free (using King Arthur Measure-for-Measure Gluten Free Flour), and you literally could not tell the difference between the two. I'm so excited I could cry! My daughters have patiently endured so many batches of gummy, crispy oil puddles, we're all so thrilled to finally have some muffins that are edible! Can't wait to try more recipes from your site, as well as adapting some. YAY!
MrsJDT says
Reporting back after testing with Simple Mills Pumpkin Muffin & Bread Mix—IT WORKS!!! 😇 We have tried SO MANY egg substitutes with these mixes, and all to no avail. BUT YOURS WORKS!!! We'll be making big batches of this and keeping it on hand for everything now! Thank you, thank you, THANK YOU! 😭 Now I have a batch of my favorite made-from-scratch Pumpkin Spice Muffins in the oven, also made with your egg substitute...Can't wait to see how those turn out!
Jess @ It Doesn't Taste Like Chicken says
That's great news! We're delighted to hear it!
Christine says
I’ve just mixed my first batch of this egg replacer and am looking forward to using it.
Would the replacer work, in a cake for example, if 1 tbs was added dry to the dry ingredients and an extra 2 tbs of liquid was added to the wet ingredients?
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful, Christine! I'm so glad you're giving it a try. When using the egg replacer in a cake (or any recipe), it's best to prepare it as directed: for one egg, mix 1 tablespoon of replacer with 2 tablespoons of cool water. Let it sit for 1–2 minutes, then whisk again just before adding it to your batter. You'll want to make the "egg" ahead of time and add it as a complete mixture—rather than adding the dry powder and water separately. That way, it works just like an egg and blends evenly into the batter. I hope that helps, and happy baking!
Maude says
tested in waffles, for recipes calling for 4-5 eggs, it is not working well, it ended up being super salty, it was not good at all. Can we skip the baking soda in the mix?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Maude! Replacing 4–5 eggs is a lot for any egg substitute, so that’s likely why the results were off. This mix works best for 1–2 eggs. For egg-free waffles, I recommend using a recipe that only calls for 1-2 eggs, or even better make a vegan waffle recipe, I have a great recipe in my first cookbook. I hope that helps! 😊
SS says
Can you use xantham gum for the psyllium husk powder?
I have so much of the xantham!
Thanks in advance!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi SS, Xanthan gum isn't a perfect swap for psyllium husk powder, as it doesn’t absorb moisture the same way. You can try using a smaller amount (about ½ teaspoon per teaspoon of psyllium), but the texture may be slightly different. If possible, I recommend sticking with psyllium for the best results!
va says
Can we add, or substitute something to include, protein powder in this mix to make up for the lost protein in the egg? That’s so important nutritionally for us vegans.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi va, just for your info, the average vegan actually gets about 70% more protein than they need each day (source), so it’s usually unnecessary to add extra protein to every dish. As long as you're eating a varied diet with plenty of vegetables, fruits, legumes, nuts, seeds, and grains, you'll easily get all the protein you need. However, if you still want to add protein powder, keep in mind that it could make the egg replacer more dense, which may result in denser baked goods. Additionally, some protein powders have a strong flavor that could alter the taste, and it might affect the binding quality, making your baked goods slightly crumblier. So while it's possible to add protein powder, just be aware that the egg replacer might not work quite as well. I hope that helps!
va says
Thank you for the quick reply, fellow Torontonian!
I’m one who struggles to eat enough protein so hence the question. I was hoping you could provide guidance on which ingredient(s) i can substitute for a bit more protein…v
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hello fellow Torontonian! instead of trying to substitute ingredients in this recipe, I would simply add more protein sources at each meal. This egg replacer works best as written. I hope that helps!
Katy says
Can it be used if the recipe calls for several egg whites! Thanks for sharing this recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Katy, what is the recipe for? If the eggs in the recipe are added for binder or moisture provider, this egg replacer will work well. If the recipe relies on eggs for structure, like meringues, soufflés, or recipes requiring egg whites to whip into peaks, this egg replacer won't work for that. I hope that helps!
Stephanie says
I so appreciate having this recipe to make ahead of time in a batch like this!
Have you ever taken on a replacement for scrambled eggs? Like, on Sunday night making a batch to use most mornings to use in place of scrambled eggs, or an egg patty for to go burritos or English muffin sandwiches?
My grocery store has something called Pumfu, it is a tofu made with pumpkin seeds. it's very expensive, but some people can't tolerate the soy in tofu.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie! So glad you like the recipe. Yes absolutely, for a vegan scrambled egg I recommend my Hearty Tofu Scramble, Vegan Scrambled Eggs (made with pumpkin seeds) just like the Pumfu, and if you want to make the seasoning ahead of time and store it in the pantry I have my Tofu Scramble Spice Mix. I hope that helps!