The invention discloses an egg substitute for baked and non-baked food and a preparation method thereof. The egg substitute for the baked food contains 1 to 60 percent of wheat
protein, 0 to 50 percent of other
protein, 1 to 30 percent of an emulsifier, 1 to 30 percent of fat or oil, 0 to 10 percent of food gum, 0 to 3 percent of
calcium salt and 5 to 30 percent of
carbohydrate. The egg substitute for the non-baked food contains 40 to 90 percent of wheat
protein, 0 to 30 percent of other protein, 1 to 30 percent of the emulsifier, 1 to 30 percent of fat or oil, 0 to 10 percent of food gum, 0 to 3 percent of an oxidation and reduction agent, 0 to 5 percent of
calcium and ferrite and 5 to 30 percent of
carbohydrate. The preparation method of the egg substitute for the baked food comprises astep of preparing a wheat protein, fat and emulsifier composite. Compared with the conventional egg substitute, the egg substitute disclosed by the invention has the advantages that: the formula and the basic process of the food do not need to be changed, and the
cholesterol content of the food due to the egg is reduced or eliminated.