Agar as an Egg Substitute


Agar is a great egg replacement, especially when egg whites are required!

Eggs are an essential part - or so it seems - of so many baking recipes & desserts, that understandably, one allergic to them feels cheated! Just a matter of finding a good egg replacement!

Yet, eggs are one of the most common allergy-causing foods for children. Egg allergy symptoms usually occur a few minutes to a few hours after eating eggs or foods containing eggs. Signs and symptoms range from mild to severe and can include skin rashes, hives, nasal congestion, and vomiting or other digestive problems.


There are two things to consider when replacing eggs:

  1. yolk - gives “lift” to a recipe 
  2. white - binds the ingredients in a recipe

The egg replacement we make with Agar is best to substitute egg whites, so will help bind the ingredients but won’t help give a good rise. Add an extra 1/2 teaspoon of baking powder per recipe to help prevent it from being too dense. Some recipes also use mashed bananas to replace the yolk.


This preparation is suitable to replace egg whites in baking recipes or custards-like chocolate mousse.

for each egg white, use 1 tsp Agar powder and dissolve it in 1 tbsp water.
To dissolve, first sprinkle the powder over the liquid, rest for 5 minutes and warm to 90 C over medium heat.

Using a whisk, whip the mixture well to help dissolve then refrigerate for 15 minutes and whip again. Add to the baking mixture as the last ingredient and mix to just combine, do not overwork the mixture.
Replacing eggs with agar is demonstrated in the video Vegan whole-wheat Waffles .

Using Agar in recipes may also have beneficial effects:
fat-free & low in calories; high in mineral & fibres; mildly laxative, it helps regulate & cleanse the bowel.


  • Agar  is a vegan alternative to gelatine and can be used in much the same way
  • Use Agar to give texture & set raw food recipes
  • Harmonizing texture, when a mixture contains ingredients with different weight (see our dressing recipe)
  • Stabilizing certain ingredients like sugar, and prevent its crystallisation or for ice cream, to prevent frosting.  
  • Keeping sorbet softer when frozen, dissolve 1/3 teaspoon of Agar in 2 tablespoons of water and bring to temperature. Then mix the Agar liquid back into 1 litre of sorbet mixture before churning.
  • Fining/ clarifying of juices, vinegar and alcoholic beverages.  

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