Who knew there were so many ways you 
can replace the humble egg in a recipe! Check out some ideas below, including tips based on whether the egg substitute ingredient needs to be a binding agent, a thickener or added moisture to a recipe.
EGG SUBSTITUTES
- 1 tbs agar agar + 1 tbs water = 1 egg
- 1 tbs ground flax + 3 tbs water = 1 egg (NB: let this sit for a few mins to thicken, especially good for recipes where egg is binding other ingredients (eg: in patties)
- 3 ¼ tbs tapioca gel = 1 egg (tapioca gel = 2 ½ tsp tapioca flour or starch mixed with 1 cup water, bring it to the boil in a saucepan, whisk it, then set aside to cool)
- 1 tbs finely ground chia seeds + 3 tbs water = 1 egg (NB let this sit for a few mins to thicken)
- 2 tsp baking powder + 1 tbs oil + 2 tbs water = 1 egg
- ¼ tsp xanthan gum + ¼ cup water = 1 egg
- 1 avocado = 2 eggs (good substitute when eggs are used for added fat eg: icecream or ganache)
- pureed fruit e.g.: pureed ½ bananas or ¼ cup of pureed pear or applesauce = 1 egg (NB: sometimes best to add 1 tsp baking powder too, and allow more cooking time as it’s more moist than an egg and less sugar in recipe to balance sweetness of fruit)
*NB: if egg is used in recipe for rising (as a leavening agent), add 1 tsp baking powder extra for each egg replacement
