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Allergy: Egg replacement in recipes

Allergy: Egg replacement in recipes

Eggs can be introduced to your baby at around six months of age. Making sure the egg is fully cooked, you can offer one whole egg within the week. If however, you have to avoid using eggs in recipes because your baby is allergic, here are the best alternatives to use in your recipes.

Avoiding a certain allergenic food (usually eggs) is a common question I get asked in my Instagram Weaning Wednesday Q&A each week. Join us each week to help guide you along the weaning stages. 

Savoury Binding Egg Substitutes

Each ingredient substitutes 1 egg in a recipe. 

  • 3 tbsp Mashed Potato
  • 3 tbsp Butternut Squash purée
  • 3 tbsp Tomato Purée
  • 2 tbsp Avocado
  • 60g Whipped Silken Tofu

Flax Egg

Flaxseed is the most commonly used egg substitute. You can also use chia seeds in the recipe. It's best to use it in recipes that have both gluten and ingredients that have a fat content in order for it to work best. 

1 tbsp (7g)  ground flaxseeds
2.5 (37ml)  tbsp water 


  1. Add your ingredients to a small dish and give it a stir. Allow to set for about 5 minutes. It should start to thicken.
  2. Simply add your Flaxseed Egg to your recipe. 


    Sweet Binding Egg Substitutes

    • 3 tbsp Apple Purée
    • 3 tbsp Mashed Bananas 

    For more guidance on adapting recipes to suit your baby’s diet requirements check out my advice blog on the topic.  For a more detailed plan on the introduction of allergenic foods and schedules check out my Weaning Academy


    Our Weaning Advice page provides information and advice on weaning your baby. It includes recipes, tips, and articles on a variety of topics related to weaning, such as introducing finger food, adding herbs and spices to baby food and healthy snacks for your baby, and lots more

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