A kind of egg substitute composition includes dry mixture substantially without egg, the mixture include starch and/or rouge source and/or protein source and hydrocolloid system. Hydrocolloid system includes the mixture of hydrophilic colloid and crosslinking agent. Crosslinking agent is suitable for being crosslinked the mixture of hydrocolloid when introducing liquid. The mixture of hydrocolloid includes the gel hydrocolloid of lower temperature and the gel hydrocolloid of higher temperature. The composition can further comprise liquid activated dose, can be added to be hydrated the composition in the dry mixture, and enable the composition in any application for usually requiring raw egg (for example, scrambled egg, omelet, chips etc.). These compositions (with dry form or hydrated form) can also be used as egg substitute in a variety of different applications, such as in lotion (for example, mayonnaise) and baking mixture.
