Not Vegan (Animal-Derived)Category: animal-byproduct, proteinReviewed: Aug 1, 2025

Eggs

Eggs are laid by female birds (principally domestic chickens). Veganism rejects the commodification of reproductive animal bodies.

Vegan Status Breakdown

Eggs are laid by female birds (principally domestic chickens). Veganism rejects the commodification of reproductive animal bodies.

Biological Origin & Animal Source:

Gallus gallus domesticus (chicken)

Common Synonyms, E-Numbers & Trade Names:

chicken eggsegg whiteegg yolkwhole eggegg powder

Hidden & Derivative Names to Watch Out For:

egg solidsdried egg powderovalbuminlysozyme from egglecithin (egg)

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Common Uses & Applications

•Baking (binding, leavening, moisture)
•Scrambles and omelettes
•Mayonnaise and aioli

Nutrition Facts (per 100g)

Standard reference data via USDA FoodData Central

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143

Calories (kcal)

12.6g

Protein

0.7g

Carbohydrates

9.5g

Total Fat

0.9g

Dietary Fiber

Iron: 1.8 mg

Plant-Based Substitutes

Culinary swaps with exact ratios and chef instructions

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Aquafaba (Chickpea Brine)

whipping, leavening, binding, emulsifier
Ratio: 2 tbsp (for white) or 3 tbsp (for whole egg) aquafaba per 1 egg white (or 1 whole egg) (Whip with cream of tartar for stiff peaks)

Add 1/8 tsp cream of tartar per 3 tbsp aquafaba to stabilize the foam.

Full Swap Guide →🍳 Cook Recipe

Flax Egg

binding, moisture
Ratio: 1 tbsp ground flaxseed + 3 tbsp warm water per 1 whole egg (Whisk and rest 5 minutes until gelatinous)

Always use ground flaxseed (not whole seeds) so mucilage fibers activate with water.

Full Swap Guide →🍳 Cook Recipe

Tofu Scramble

protein, texture
Ratio: 150g firm tofu (crumbled) per 2 chicken eggs (Season with turmeric for colour and kala namak (black salt) for eggy aroma)

Sauté in olive oil with nutritional yeast, garlic powder, turmeric, and black salt.

Full Swap Guide →🍳 Cook Recipe

Explore Related Ingredients

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Almonds

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Apple Cider Vinegar

✓ Vegan

Aquafaba

✓ Vegan

Scientific & Regulatory Authority Sources:

Frequently Asked Questions

What is the best vegan egg substitute for baking?
A flax egg (1 tbsp ground flax + 3 tbsp water) for cookies/muffins; aquafaba for meringues/macarons; commercial vegan egg replacers for cakes.