Eggs are one of the trickiest ingredients to replace in cooking. They bind, leaven, emulsify, and add moisture all at once. The good news? There's a vegan substitute for every function an egg performs.
For Scrambles: JUST Egg
JUST Egg is the undisputed champion of vegan scrambles. Made from mung bean protein, it scrambles, folds, and even makes decent omelets. The texture and flavor are remarkably close to the real thing.
For Baking: Flax Eggs & Bob's Red Mill
A flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes) works beautifully in muffins, pancakes, and cookies. For more structure, Bob's Red Mill Egg Replacer is our go-to.
For Binding: Chia Seeds
Similar to flax, chia seeds create a gel that binds ingredients together. Use 1 tbsp chia seeds + 3 tbsp water per egg. Great for veggie burgers and meatballs.
For Meringue: Aquafaba
The liquid from a can of chickpeas whips into stiff peaks just like egg whites. Use 3 tbsp aquafaba per egg white. Perfect for meringues, macarons, and mousses.
Aquafaba takes noticeably longer to reach stiff peaks than egg whites, so a hand whisk will test your patience. A stand mixer does it hands-off in eight to ten minutes. SuperKitchenTools ranks the best stand mixers by bowl design and whisk performance.