FIVE EGGCITING KITCHEN TIPS

Behind every egg is a life of suffering for mother hens and their chicks. Despite claims made by free-range and other ‘higher welfare’ farms, investigations by Animal Equality consistently uncover scenes of cruelty and illegality. But don’t lose hope! Together, we can break this cycle.

If you’re looking to ditch eggs from your diet then look no further, we have just the tips to get you started!

1. Aquafaba

Did you know that you can make fluffy meringues and chocolate mousse without using egg white? You can replace them with the liquid found in chickpea cans, known as aquafaba. It might seem surprising at first, but trust me this liquid is a fantastic foaming agent and works well in various recipes requiring aeration.

Just substitute two tablespoons of aquafaba for each egg white and follow the rest of the recipe as you usually would.

Once you start whisking the liquid, honestly, you’ll be amazed – the foamy peaks look no different from whisked egg whites and they taste delicious too!

2. Flaxseed or Chia Seed

Beyond fluffy puddings, you can have your cake and eat it too. You can add structure and moisture to any recipe for cakes, cookies, muffins, quick bread, and burgers simply by using flaxseed and chia seeds! Aside from being excellent plant-based alternatives, they’re also super nutritious, containing high amounts of fibre!

Swap an egg for one tablespoon of flaxseed meal mixed with three tablespoons of water, or you could instead try one tablespoon of ground chia seeds with the same amount of water. Whichever you choose, let it sit for around 15 minutes until it thickens up and gets sticky.

These ingredients work especially well in recipes that are heartier, as they add a delicious nutty flavour – chia also gives the bake a rich dark colour, while flaxseed offers a more dense texture. These substitutes work like magic when you’re baking a decadent chocolate cake!

3. Applesauce

I used to believe that applesauce was only meant to complement my nut roast dinners, but after some experimentation and research, I discovered that it can also be a fantastic substitute for eggs! It works particularly well for sweet recipes like quick bread, muffins, and cakes. For every egg required, simply incorporate 62.5g of unsweetened applesauce.

The only thing you need to note is that because applesauce is high in pectins, it is not the best raising agent making it more suited for use in products where you’d expect a denser texture. But don’t let that stop you! You can still achieve a lighter texture while using applesauce. Just toss in an extra half teaspoon of baking powder and you’re good to go. And remember, one of the remarkable advantages of using this fruit purée is its natural sweetness, allowing you to reduce the amount of added sugar if desired!

4. Tofu

Now, away from sweet treats and onto savoury goods. Instead of eggs, tofu can step in beautifully for most savoury dishes. For that classic Sunday fry-up, I opt for a whole block of firm tofu like ‘The Tofoo Co Naked Tofu,’ available in major supermarkets, though any store brand tofu would work nicely!

Begin by mashing the tofu block until crumbly. In a saucepan, heat one to two tablespoons of oil, then add the crumbled tofu along with a few teaspoons of turmeric, garlic powder, and a pinch of salt and pepper. Stir everything together over moderate heat.

To achieve a creamier texture you can pour in some plant-based milk, adjusting the amount to your liking. For an extra silky scramble, try swapping out some firm tofu for silken tofu and varying the proportions till you are happy – it’s all about personal preference!

5. Liquid ‘Egg’ Substitutes

Finally, if you are a lazy chef like me and don’t trust your instincts with the above substitutes, there are now innovative brands on the market that you can certainly rely on. Oggs, Crackd, and Two Chicks sell liquid ‘egg’ and have a variety of uses beyond just scrambled ‘egg’ from omelettes, quiches, carbonara to even ‘eggy’ bread.

Remember whichever substitute you use, you should feel EGGSTREMLY proud! Each time you replace an egg with a plant-based alternative you are taking an active step towards a more compassionate world. You’re building a world where hens aren’t crammed into cages in artificial environments, and where male chicks aren’t brutally killed just moments after hatching. Your choices in the kitchen pave the way for a brighter, kinder future.