Eggs play a versatile role in many recipes, but what if you’re following a plant-based diet or have allergies that prevent you from using them? Fear not, I’m about to crack the code on egg replacements.
In this blog post, I’ll answer all your questions about finding the correct vegan egg alternative according to its role in cooking or baking, to ensure your culinary creations are still delicious and satisfying.
In classic cuisine, eggs are used either as a liquid mix (omlette, custard, quiche, etc.) or an airy mix (pavlova, souflee, mousse, etc.). But do not dispair, everything that eggs do, vegan substitutes can do too, without the cruelty.
This is my “cheat sheet” for veganizing any meal which contains eggs and now I want to share it with you. If you’ve ever wondered “How do I substitute eggs in vegan baking?”, “Can I use chia or flax seeds as an egg replacement”, “How do I make a vegan omlette?” or “how to make scramble tofu as a vegan alternative?” -read on for some eggciting answers!
First step when you’re choosing your egg substiture is to recognise its role in a dish in order to veganise it with success. And within any dish, they play any of five major roles: binding, thickening, emulsifying, lubricating or leavening.
- Binding = helps hold the ingredients together in a shape and structure; think veggie patties, “meat”balls or loafs.
- Thickening = helps add richness to sauces, custards or puddings, creating a creamy and smooth texture
- Emulsifying = it’s the process of combining two different liquids into a stable and uniform mixture; think mayonnaise
- Lubricating = helps create and keep moisture in baked goods such as cakes or cookies
- Leavening = helps with creating structure and volume; think cake or souflee.
So let’s dive in and discover when to use which egg substitute:
FLAX/PSYLLIUM/CHIA SEED EGGS 1 egg = 1 tb flax + 3 tb water
- binding agent
- offers structure to dough
Use it in: scrambled eggs, cookies, cakes
AQUAFABA 1 egg = 3 tb aquafaba
- binding agent
- leavening agent
- emulsifying
Use as liquid in: mayonnaise, cakes
Use whipped in: macarons, merengues, pavlova
FRUIT PUREE (BANANA, APPLES, PEARS) 1 egg = 25 g fruit puree
- binding agent
- lubricating
Use in: brownies, gluten free baking
VINEGAR + BAKING SODA 1 egg = 50 ml vinegar + baking soda
- leavening agent
Use in: pastries and cakes, pancakes & waffles
SILKEN TOFU 1 egg = 25 g silken tofu
- binding agent
Use in: cheesecakes, clafoutis, quiche, omlettes, scrambled eggs
STARCH 1 egg = 50 g starch + water
- binding agent
Use in:
- pastries (arrowroot)
- cheesecake (cornstarch)
- mousse (potato starch)
- sauces (tapioca starch)
- creme brulee (agar-agar – *not technically a starch but excellent binding agent)
So next time you’re in the kicthen and find yourself pondering ” What tastes like egg but is vegan” or “What can I replace the eggs with in this recipe” remember you’ve got a host of fantastic choices at your disposal.
With a little courage and creativity, you can whip up delelctable, egg-free delights that satisfy both your cravings and your values. Happy cooking!