NEW! Google Custom Search


Need a substitute for eggs & egg produc

Sheilaj0212's picture

Dear FC readers and experts:

I am in desperate need of a substitute for egg, my husband is allergic to eggs (Egg beaters included) and he loves pimpkin and banana bread, he also loves chicken salad which uses mayonaise, etc., etc.. As you can imagine it is very challenging to make certain dishes at my house. Any ideas for a substitute binder.


Sheila J



CookiM0nster's picture

(post #57143, reply #1 of 11)

Pumpkin and banana bread should be doable. Let me think on it a bit and if nobody else beats me to it I'll try to work out recipes for you.

Sheilaj0212's picture

(post #57143, reply #2 of 11)

Thanks... Just so you know I have tried with apple sauce without success...

Gretchen's picture

(post #57143, reply #3 of 11)

You should be able to find a vegan mayonnaise in a health food store. And a vegan recipe for breads and cakes wouldn't have eggs. Good luck.


Sheilaj0212's picture

(post #57143, reply #9 of 11)

Thanks Gretchen,

I will give it a try




TracyK's picture

(post #57143, reply #4 of 11)

Yogurt and/or sour cream makes a nice binder for meat salads, maybe with a little vegan mayo for the tanginess.

I made a banana bread recipe once that didn't call for eggs. I thought it was a mistake, and almost added them anyway, but didn't. And it was the best banana bread I've ever had.

Unfortunately, I did not copy the recipe! And it was my ex-BF's sister-in-law's cookbook. So I don't have access to it. But I found this one by Googling:

  • 1/2 cup butter or oil 
  • 1 cup white sugar (you can cut this back - I often use a scant 3/4 cup)
  • 1 1/2 cups all-purpose flour (have mixed this with WW, white WW and spelt with good results)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 very ripe mashed bananas (I use all different sizes and amounts- about 1 1/2c)
  • 1-2 teaspoons pure vanilla
  • chocolate chips or walnuts (optional)

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8x4 inch loaf pan. (This can be made in any size pan or muffin tins just adjust the baking time)
  2. In a large bowl, cream the butter and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocolate chips or nuts. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.

CT poster in bad standing since 2000.

Gretchen's picture

(post #57143, reply #5 of 11)

And now that you mention you thought it was a mistake that there were no eggs, the peach cobbler recipe MadMom posted doesn't have eggs, and it is delicious.


Sheilaj0212's picture

(post #57143, reply #8 of 11)


madnoodle's picture

(post #57143, reply #6 of 11)

Here's an egg-free banana muffin recipe I make all the time--DH and my kids love them.  If you want banana bread, just put the batter in a loaf pan.

Banana Muffins

  • 2 or 3 very ripe bananas, mashed (about 1 cup/250 ml)
  • 1/4 cup honey (60 ml)
  • 1 1/2 tsp vanilla (7 ml)
  • 1/4 cup granulated sugar (60 ml)
  • 1 cup plain yogurt (250 ml)
  • 2 tbsp vegetable oil (30 ml)
  • 1 cup whole wheat flour (250 ml)
  • 1/2 cup all-purpose flour (125 mL)
  • 2 tsp baking soda (10 ml)
  • 1/2 tsp salt (2 ml)
  • Freshly grated nutmeg, to taste
  • Optional:  1/2 cup chocolate chips


  1. Preheat oven to 400 degrees F, and prepare a 12-cup muffin tin.

2.  In a large bowl, mash bananas. Add the honey, vanilla, sugar, yogurt and oil. Mix with a spoon or spatula to combine.

3.  Stir in dry ingredients.

4.  Pour batter into muffin cups and bake for 12 - 15 minutes.

I believe in compost.


What if there were no hypothetical questions?


Sheilaj0212's picture

(post #57143, reply #7 of 11)

Thanks a lot.

msm-s's picture

(post #57143, reply #10 of 11)

flax seed is also supposed to be a good egg substitute. some sources say you shouldn't cook flax, but i think it's a cholesterol issue. It wasn't in the book i thought it was in, but i believe it was maybe 1 T ground up flax seeds mixed with a few T of water. let it sit for 15 minutes or so and you'll see that it forms a sort of slimey mass, like eggwhite.

Ruth Yaron also recommends 1 oz mashed tofu. I've never tried these, but i have found that the mashed banana or applesauce worked well enough.

SeattleBerryGirl's picture

(post #57143, reply #11 of 11)


Ah the wonderful egg substitute question!  Although I eat dairy, I have experimented quite a bit with vegan baking.  The Joy of Vegan Baking is my baking bible for egg-free substitutes.  Everyone has great suggestions, and my tip is that certain egg substitutes work best in certain recipes.  For example, banana as an egg replacer works well in recipes where a slightly banana-like taste would be fine (e.g., banana or pumpkin bread). Ener-G egg replacer works great in chocolate chip cookies (although some say it adds a "taste", but I don't notice), and ground flaxseed works great in grain-like recipes such as bran muffins.   

In terms of salads, Vegannaise works great (natural food section or your local food co-op) like someone else suggested.

Hopefully this helps!

Edited 7/18/2008 10:27 pm ET by SeattleBerryGirl