The Blueprint For Eliminating Eggs From Your Kitchen (& 10 tips for making it Gorgeous!)

🌱Everyday tricks I use daily in my plant-based kitchen

Feb 11, 2025

Welcome to Roots! A newsletter about plant-based eating, nutrition, lifestyle, I cover it all. Join me, Lori Osterberg, as I explore good food, great health, and Gorgeous Wellth! New here? Get started.

You can’t scroll anywhere without seeing photos of empty egg shelves in the grocery stores, or a reel of someone crying over the price of eggs. Last week at my local Costco, I saw people loading up cartfulls and wheeling them out.

For me, it’s not a problem. I’ve found an easy way to avoid all of this … stop buying eggs. 😀

Here’s my take as a certified nutrition coach.

The truth is, I haven’t eaten eggs or brought them into my house for a decade. And if I’m being honest, I’ve never been an egg person. They have. This. Taste. Nope, can’t do it.

But I’m not immune to eggs in our modern society. We’ve made them a part of our baking and a part of our meal plans.

There are alternatives.

In fact, I’ve found so many ways to replace eggs, and what you create is just as good if not better! (As a plant-based eater, I’m still struck by how food really can be GOOD when you get back to nature! Taste and nutrition! Win/win!)

What Is The Purpose of an Egg?

I’ve never liked eggs. Ever.

It’s probably because my mom didn’t like them, and never served them. Yes, we had them for baking, but to use for cooking? Nope.

We never did scrambled eggs, omelets, or quiches. When I tried them in college and beyond, there was just something about them. I never liked the taste or the texture.

So replacing eggs as I moved to vegetarian, vegan, and plant-based eating was never a big deal.

Yet, I’ve also come to understand that eggs have their place in cooking, and in order for recipes to turn out correctly, you need to find a quality replacement to get the job done.

Eggs serve several different purposes in the kitchen:

Binding - Eggs act as a glue that holds ingredients together. This is particularly important in baked goods like cookies and cakes, and in more savory cooked meals like meatloaf and burgers.
Leavening - When beaten, eggs incorporate air and help baked goods rise and become light and fluffy. You’ll see this in cakes and soufflés.
Moisture - Eggs add moisture to baked goods and help create tender textures.
Structure - The proteins in eggs create structure as they cook, essential in foods like quiche or baked goods.
Thickening - Eggs thicken custards, sauces, and puddings as they cook.
Coating - Ever used an egg wash on baked goods for shine or to help toppings stick? That glue factor in egg whites does the job well.
Emulsifying - Eggs help combine oil and water-based ingredients that normally don’t mix well.

Whew! The all-mighty egg has an incredible job in the kitchen. It’s easy to see why the traditional cook and baker might be lost without eggs, especially if you’ve relied on them for years.

But there are substitutes. Let’s go there.

An Overview of Egg Substitutes

I’m going to give you a brief guide on egg substitutes. Then, I’ll dive in a bit deeper. Think of this as your cheat-sheet, a guide you can come back to whenever you need it.

Your Egg Replacement Cheat Sheet

Binding

Ground flaxseed: 1 tablespoon ground flax + 3 tablespoons warm water, let sit 5-10 minutes
Chia seeds: 1 tablespoon chia seeds + 3 tablespoons water, let sit 5-10 minutes
Mashed banana: ¼ cup equals one egg (best in sweeter recipes)
Commercial egg replacer (like Bob's Red Mill or Ener-G)
Aquafaba: 3 tablespoons (liquid from canned chickpeas)

Leavening

Vinegar + baking soda: 1 teaspoon vinegar + 1 teaspoon baking soda
Aquafaba: When whipped, creates meringue-like texture
Carbonated water: ¼ cup per egg for light, airy texture
Silken tofu: ¼ cup blended smooth (adds moisture too)

Moisture

Applesauce: ¼ cup unsweetened applesauce per egg
Mashed sweet potato: ¼ cup (adds natural sweetness)
Silken tofu: ¼ cup pureed
Plant-based yogurt: ¼ cup per egg
Pumpkin puree: ¼ cup (great in fall baking)

Structure

Firm tofu: ¼ cup crumbled (great for quiche-like dishes)
Chickpea flour: 3 tablespoons + 3 tablespoons water
Commercial egg replacer
Aquafaba: Particularly good for meringues and macarons

Thickening

Cornstarch: 2 tablespoons + 3 tablespoons water per egg
Arrowroot powder: Similar to cornstarch
Agar agar: Especially good for puddings
Potato starch: 2 tablespoons + 3 tablespoons water

Coating

Plant milk: Any variety works
Aquafaba: For shine
Maple syrup or agave: For shine and sweetness
Melted vegan butter: For savory dishes

Emulsifying

Mustard: 1 teaspoon (great in dressings)
Aquafaba: Most versatile option
Soy lecithin: Available in health food stores
Mashed avocado: Works well in baking

The Details …

Now that you have options, let’s talk about a few guidelines.

Start by looking at the role the egg plays in the recipe. Is it the star of the show? Is it to add moisture? Does it bind the ingredients together?

If the recipe is low on moisture but leavening agents are included (baking soda or baking powder), the egg is primarily used for moisture. Refer to the chart and pick an appropriate egg replacer. I always have a jar of organic unsweetened applesauce in the fridge and use it quite often in my baking.

If the recipe doesn't contain leavening agents but acidic ingredients (lemon juice, apple cider vinegar, buttermilk) are included, it's used primarily for leavening. These recipes often call for several eggs at a time. You’ll be surprised at what you can accomplish with aquafaba. I know, it sounds strange. But we make the BEST macarons with aquafaba.

If the recipe has a fair amount of liquid as well as leavening agents, the egg is primarily used as a binding agent. My go-to is flaxseed eggs. I keep a bag of Bob’s Red Mill Flaxseed Meal in my freezer to keep it fresh, longer.

Egg replacement is something you learn over time. Once you do, it will be easy to make substitutions to all of your favorite recipes, no matter what the egg is used for. Just consider the flavor profile of your recipe before choosing a substitute (for example, bananas add sweetness and flavor).

Yes, you might get it wrong from time to time. Test it first before you make large batches.

But over time, this will become second nature. I can look at any recipe today and automatically make substitutions as I’m reviewing the recipe.

I’ve created Gorgeous, mindful, egg-free Plant-Based kitchen ideas for you …

Eggs are such a big part of our culture. I truly believe that going plant-based overnight is next to impossible if you haven’t dabbled in it before.

I’ve been living this lifestyle for 30 years. I was vegetarian for MANY years before moving to a vegan lifestyle, and finally to what I am today … plant-based.

I talk about this regularly. Vegetarians still use eggs and dairy, and might eat fish. It’s more about finding substitutes for things you’ve eaten in the past. This is where veggie burgers and other “plant-based” products have found their niche.

Vegans take it to the next level, eliminating anything animal-based from their diets. They also rely on “plant-based” products and pay close attention to the humanity side of it.

Plant-based (in my mind) picks and chooses ways of making food better … for everyone. (Animals too.) I am against factory farming because of the bad energy that’s associated with production. That’s why I put all of my focus on plants.

That’s why I’m also focused on creating gorgeous, mindful meals. And why my kitchen is egg-free. With the substitutions above, you can make everything in your kitchen even better. I do so with many mindful egg-free strategies in place.

And I thought I’d share!

Take any of these ideas and incorporate them into your own kitchen.

Gorgeous Plant-Based egg-free lifestyle!

Embrace Vibrant Colors

Eggs are often used for structure and richness, but plant-based cooking offers a rainbow of colors that make meals visually stunning. Think golden turmeric tofu scrambles, deep purple smoothie bowls, and bright green avocado toast. Focus on making your plate look as nourishing as it is delicious.

Play with Textures

Eggs often add creaminess or structure, but you can replicate and elevate that experience with thoughtful layering. Use silky cashew creams, crispy chickpea flour omelets, airy aquafaba foams, and rich nut-based custards to bring contrast and depth to your dishes.

Elevate Plating and Presentation

A simple drizzle of tahini, a sprinkle of pomegranate seeds, or microgreens can transform any meal. Layer your dishes with height and color—stack roasted veggies, swirl sauces artistically, and use a variety of bowls and platters that make every meal feel special. I will tell you that which product/brand you choose matters. When I first started, I’d select based on cost or brand familiarity. I now look for smaller companies where they create taste explosions instead of cutting corners with production costs. It really does make all the difference.

Rethink Richness with Whole Ingredients

Eggs are often associated with richness, but you can build satisfying flavors without them. Create creamy textures with soaked cashews, avocados, and coconut milk. Boost umami with roasted mushrooms, nutritional yeast, or caramelized onions.

Use Beautiful, Natural Bindings

Instead of eggs, let chia seeds, flaxseeds, mashed bananas, apple sauce, or nut butters work their magic. They add binding power while bringing their own subtle flavors and nutrients into your dish. And quite honestly, these are foods you can be happy to mix into your final meal. Again, when the focus is on quality, it will show up in taste and the final presentation.

Let Your Kitchenware Inspire You

A beautiful plant-based dish deserves a gorgeous serving plate. Swap out old dishes for ceramic bowls, wooden serving trays, and gold or matte utensils—these small touches make meals feel like an event, not an afterthought. I’m often surprised at how much of a difference a pretty plate - or table - can make.

Create Signature Garnishes

Eggs often play a finishing role (like a poached egg on toast). Instead, find your own signature garnish—a fresh herb sprinkle, a dusting of smoked paprika, a swirl of cashew cream, or a few edible flowers can make any dish feel extra special.

Reimagine Breakfast with Intention

Without eggs, breakfast opens up into a world of possibilities. Think savory chickpea pancakes, homemade granola with plant-based yogurt, or loaded avocado toast with seeds and sprouts. Let breakfast be as energizing and mindful as the rest of your plant-based journey.

Infuse More Ritual into Cooking

A plant-based kitchen isn't just about the food—it’s about how you prepare it. Slow down and enjoy the process. Light a candle, put on music, arrange your ingredients beautifully, and let cooking become an act of self-care rather than just meal prep.

Honor the Evolution of Your Plate

You don’t need eggs to make meals that feel comforting, nostalgic, or indulgent. Instead of trying to replace eggs exactly, think about what eggs did for you and build new traditions. Maybe it’s about richness, texture, or a finishing touch—find a new way to express that in your plant-based cooking.

Start Small … It’s How You Make The BIGGEST Changes

By letting go of eggs and embracing new flavors, textures, and colors, you’re opening yourself up to a whole new way of eating—one that’s beautiful, nourishing, and fully aligned with your plant-based lifestyle. 💛🌿

But I will tell you never to do it quickly. I’ve given you a ton of ideas here. If you are an egg person, you might already be overwhelmed.

Stop.

Pick one thing that intrigues you. I suggest starting with your baking. Buy a bag of flax meal and use that as an egg replacement. Then bake your favorite cake or cookies, with this one minor substitution.

How did it go?

Keep it up. Add something new to your routine. Repeat.

And enjoy the process.

p.s. Did you like this message? It would mean a lot to me if you’d press the ❤️ below if you liked it, left a comment 💬, or shared it with a friend. I’m trying to grow this publication, and I depend on people like you to do so!