🌱 Vegan Egg Substitutes

Yes, absolutely! Most egg substitutes are nut-free:

• Nut-free options: Flax eggs, chia eggs, aquafaba, applesauce, banana, JUST Egg
• Watch out for: Some commercial egg replacers contain almond protein - check labels
• Safe brands: Bob's Red Mill Egg Replacer, Ener-G Egg Replacer (both nut-free)

Best for nut allergies: Aquafaba (chickpea liquid) - completely nut-free, works for everything!

Box mixes work GREAT with egg substitutes! Here's what to do:

Method 1 (Easiest - Fluffy Result):

• Use 3 tablespoons aquafaba per egg the box calls for
• Follow box instructions exactly otherwise
• Add ¼ tsp baking powder for extra lift
• Result: Light, fluffy cake identical to egg version

Method 2 (Moist Result):

• Use ¼ cup applesauce per egg
• Reduce oil by 2 tablespoons (applesauce adds moisture)
• Result: Dense, moist cake (great for chocolate!)

Pro tip: Duncan Hines and Pillsbury mixes work especially well. Betty Crocker can be slightly dry - use applesauce method.

Yes, but with limits:

Short-term storage (24 hours max):

• Store in airtight container in refrigerator
• They'll continue to thicken and become very gel-like
• Stir well before using
• Best used within 12 hours for optimal texture

Longer storage (not recommended):

• Flax eggs don't freeze well - they get watery when thawed
• Ground flax itself stays fresh 6 months in freezer (store the dry seeds, not made eggs!)

Best practice: Make flax eggs fresh - only takes 5 minutes and you'll get best results. Mix 1 tablespoon ground flax + 3 tablespoons water, let sit while you gather other ingredients.

Some recipes are "egg-dependent" and won't work with substitutes:

❌ These WON'T work (eggs are essential):

• Popovers - need eggs for dramatic rise
• Soufflés - rely on whipped egg whites for structure
• Classic custards - eggs are the main ingredient
• Angel food cake - unless using aquafaba (but it's tricky)
• Traditional quiche - eggs are 90% of filling (use vegan quiche recipe instead)

✅ These WILL work (with right substitute):

• Cookies, brownies, muffins, cakes, pancakes, waffles
• Quick breads, biscuits, scones
• Most baked goods where eggs are 1-3 per recipe

Solution: If a recipe needs 4+ eggs or eggs are the star ingredient, search for a vegan version of that specific recipe instead of trying to substitute. For example: "vegan quiche recipe" instead of "egg substitute for quiche."

Totally different category! Baking subs won't work for breakfast eggs. Here's what will:

Best option: JUST Egg

• Liquid product made from mung beans
• Scrambles EXACTLY like eggs
• Cost: ~$1 per "egg" (pricey but worth it)
• Use 3 tablespoons per egg
• Sold in bottles (Whole Foods, Target) or frozen (pre-folded patties)

Budget option: Tofu scramble

• Crumble firm tofu, sauté with turmeric (for color) and nutritional yeast (for flavor)
• Add kala namak (black salt) for eggy sulfur taste
• Cost: ~$0.50 per serving
• Different texture than eggs, but delicious in its own right

For omelets: JUST Egg works best. Tofu doesn't fold well. Chickpea flour omelets are also popular (search "chickpea omelet recipe").

Depends on the product:

Ground flax/chia seeds:

• Can go rancid after expiration (smell test: should smell nutty, not bitter/paint-like)
• Store in freezer to extend life 6+ months past date
• If it smells off, toss it - rancid oils ruin baked goods

Commercial egg replacer powder:

• Usually fine 6-12 months past date if stored cool and dry
• May lose leavening power over time
• Test: mix small batch - should foam/rise slightly

JUST Egg (liquid):

• DO NOT use past expiration date - it's a perishable product
• Unopened: use by date on bottle
• Opened: 7 days max
• Smell test: should smell neutral, not sour

Bottom line: Dry products (flax, powder) = flexible. Wet products (JUST Egg, aquafaba) = follow dates strictly.

No, they're nutritionally different (but not necessarily worse!):

Regular egg (1 large): 70 cal, 6g protein, 5g fat, 185mg cholesterol, vitamins A/D/B12

Flax egg: 37 cal, 1.3g protein, 3g fat, 0mg cholesterol, omega-3s, fiber

Aquafaba (3 tbsp): 3-5 cal, 0g protein, 0g fat, 0mg cholesterol (basically nutritionally empty, but that's okay for baking!)

Applesauce (¼ cup): 25 cal, 0g protein, 0g fat, 0mg cholesterol, some vitamin C, fiber

JUST Egg (3 tbsp): 35 cal, 5g protein, 0mg cholesterol, similar to eggs nutritionally

The key differences:

• Protein: Lower in most subs except JUST Egg. Get protein from other foods!
• Cholesterol: ALL vegan subs = 0mg cholesterol (plants never have cholesterol - this is a health benefit!)
• Vitamins: Eggs have B12/D. You should supplement B12 anyway on vegan diet
• Benefits: Flax adds omega-3s. Aquafaba adds nothing (but that's fine!). Applesauce adds fiber.

Bottom line: You're not eating cookies for nutrition anyway! The small protein difference doesn't matter in the context of a varied diet. Focus on getting protein from beans, tofu, tempeh, nuts, and you're golden.