Forget fiddling about with egg replacements – BBC Food has thousands of recipes that don't need eggs to be egg-cellent. Look no further for egg-free recipes for anything from biscuits, cakes and tarts to ice cream.
See all egg-free recipes (7101)
Egg is usually used in baked goods, especially cakes, and ice cream. Watch out for it in many ready-made meals and pasta; if in doubt, always check the list of ingredients.
Thickened sauces such as hollandaise, béarnaise, aïoli, and mayonnaise all contain egg.
A number of ingredients can be used as egg replacements. Cocoa butter, xantham gum, agar agar, arrowroot, locust bean gum, carob, vegetarian gelatine, vegan egg replacer, soya flour, banana, potato flour or chocolate.
For egg-free baking, egg 'replacers' are now available mainly from health food shops and some larger supermarkets. If you cannot locate any, make a homemade substitute by mixing 1 heaped tbsp of soya flour or cornstarch plus 2 tbsp water for each egg in your normal recipe. If a recipe calls for an egg to 'bind' the ingredients, try using 25g/1oz of mashed tofu instead.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).