Egg substitutes in home cooking

First, work out the purpose

Egg does different jobs in cooking: it binds, it helps things rise, it adds colour, and it thickens. The substitute you choose needs to match the job, rather than simply leaving out an egg.

Common substitute ideas

• Binding: mashed banana, apple purée, mashed tofu, or flaxseed or chia seed left to sit in water before use
• Rising: increase baking powder or bicarbonate of soda a little, and adjust the amount of liquid at the same time
• Thickening: cornflour mixed with water, or mashed potato
• Colour and texture: some recipes can simply leave it out, or use a small amount of a plant-based alternative

When trying things at home, start with a small batch, note down the proportions and the texture, and find the combination that works for you. Shop-bought egg-free baking mixes can also save time; check the ingredient list before buying.

Preventing cross-contact

When preparing food for a child with a food allergy, use a separate chopping board, knife, egg whisk and baking tray; check that the equipment has no leftover egg mixture; make the egg-free food first, then handle ingredients that contain egg. Making these steps a fixed habit is more reliable than trying to remember each time you cook.

This article is for general information only and is not medical advice. Please follow your doctor's instructions.