Your allergy-friendly & vegan guide to egg replacers

Egg Replacer 101


Easy & Printable Guide for substituting eggs in your favorite recipes. 



Flax or Chia Egg

  1. Combine 1 TB flax meal or ground chia seed + 3 TB water
  2. Mix well and let sit until thickened and slight gel like consistency.

Ener-G Egg Replacer

  1. Combine 1.5 packed tsp. Ener-G Egg Replacer plus 2 TB. warm water  in a bowl.
  2. Mix thoroughly before adding to the recipe.

Bob’s Red Mill Egg Replacer

Equals 1 “Egg”

  1. Combine 1 TB. Egg Replacer with 2 TB. water.
  2. Mix well and let sit for 1 minute to thicken.

Please note: this Egg Replacer cannot substitute for whipped egg whites, such as in a meringue or angel food cake.

Vegan Egg

Equals ONE “Egg”

  1. Combine 2 Level (unpacked) TB. VEGAN EGG  with 1/2 C. Ice Cold Water
  2. WHISK Vigorously

Neat Egg


  1. Combine 2 TB. Water,  1 TB. Neat Egg Mix in a bowl.
  2. Mix well!  
  3. Note: use where egg is binder, not as a stand alone egg

Aquafaba Egg- 1 whole egg = 3 TB. aquafaba OR 1 egg white = 2 TB. aquafaba

  1. First, drain and reserve the liquid from a can of chickpeas. Save the chickpeas for another use.
  2. Transfer the liquid to the bowl of a stand mixer or a large metal bowl if using a hand mixer. If you’re using the aquafaba as a binder, you will have to lightly whip the liquid until foamy — not whipped.
  3. As a meringue, to make marshmallow-style sauce, or to make marshmallows, you’ll need to whip it between 10 to 15 minutes.

Note: Aquafaba should ideally be the same consistency of egg whites to function properly. 


Above formula’s are for 1 EGG.  Double if needed.  

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