What are some alternatives to eggs in baking?

Used in pastry making for its role as a binder, emulsifier, or texturizer, the egg is currently in a gray area . Between soaring prices, repeated health crises such as avian flu, increased household consumption, and ethical concerns, the entire production chain is under pressure.

For pastry chefs, chocolatiers, and other professionals in the sweet arts, this might be an opportunity to reflect on and test alternatives. The rise of plant-based baking, the growing demand for egg alternatives, and products suitable for vegan or allergen-free diets are indeed reshaping consumer expectations. What egg alternatives should be considered in pastry making? Find some answers in our article.

Replacing the egg: a winning strategy

While the situation remains less critical than across the Atlantic, where avian flu triggered an unprecedented surge in prices, which doubled between March 2024 and March 2025, Europe is not immune. In recent years, several epidemic waves have weakened poultry farms, leading to mass culls and a significant reduction in production capacity.

In addition to this, there is a fundamental change in farming methods. The switch from cages to barns, supported for ethical reasons, has a logistical cost: during the work, the hens do not produce, and once the conversion is complete, farms lose on average 20% of capacity.

Meanwhile, demand remains strong. In 2023, each French person consumed 224 eggs, compared to 200 twenty years ago ( source: CNPO ). As a result, the sector is under pressure. Between rising prices, fluctuating volumes, and dependence on a fragile raw material, it is becoming urgent for professionals to plan ahead.

Considering alternatives to eggs helps protect against these risks. It's a concrete solution for stabilizing costs, securing revenue, and avoiding shortages.

But this strategic choice also ticks another box: that of new consumer expectations . Whether it's to address an intolerance , an egg allergy , or to appeal to a vegan clientele , plant-based alternatives offer a real opportunity to spark the interest of these consumers.

What are some alternatives to eggs in baking?

Natural alternatives

• Apple compote or fruit puree : they add moisture to cakes (≈ 50 g of compote to replace 1 egg).
  
• Mashed banana : it acts as a binder while adding natural sweetness.
  

• Chia or flax seeds : once mixed with water, they form a gel similar to egg white. For example, this flax-based texturizer from Valorex

  
  • Aquafaba (chickpea juice) : perfect for airy recipes such as mousses, meringues or ganaches.
    
  
  • Silken tofu or plant-based yogurt : they provide moisture and binding in cake or muffin batters.
    
  • Corn starch (Maizena) : a simple solution for thickening and structuring preparations.
    
  • Agar-agar : a natural gelling agent of marine origin, ideal for certain specific textures or preparations.

  To explore other alternatives:

  • Cooking Addict – Replacing Eggs in Baking
  • 20 Minutes – 12 alternatives to eggs

  Professional solutions

  For regular or large-scale production, the agri-food industry offers efficient and effective technical alternatives:

  • Preparations based on plant proteins : peas, lupin, potato… They mimic the texture and function of the egg.
    
  • Egg substitute powders : widely used in biscuit and bakery production, they are easy to measure and keep well.
    
  • Gels and emulsifiers based on algae or plant fibers : perfect for adjusting texture or providing binding as needed. For example , Tamalga , a powder made from microalgae and other plant-based ingredients, mimics the desired properties of egg: thickening, binding, emulsifying, foaming, coagulating, and gelling.
    
  • Ready-to-use substitutes : such as those developed by Yumgo – The egg without the chicken , designed for professional use without compromising on the final result.
  • Liquid solutions to mimic browning: for example , Dawnfoods' "Emulshine" solution, rapeseed-based, without additives or preservatives

  Faced with rising prices and strains in the egg supply chain, pastry professionals must anticipate and adapt their operations to limit the impact on production costs. Testing substitutes, whether natural or derived from agri-food innovation, allows them to maintain production continuity and better control costs. This approach also offers the opportunity to evaluate new solutions upstream, and perhaps even adopt new creative practices that have the advantage of aligning with new consumer trends.

  Sources

  *The price of French graded eggs reached €17.73/100 eggs in March 2025, 20% higher than in March 2024 - Source: https://rnm.franceagrimer.fr/prix?OEUF&12MOIS