“Quiche”, “meringue”, “mayonnaise”? The plant-based possibilities are endless with egg replacers!
So you’ve conquered the dairy alternatives and have your favourite plant-based milk, yoghurt, cheese and cream. Now to eggs. How do you recreate fluffy cakes, frittatas, macaroons and even scrambled eggs on toast?
Fear not, it is possible and there are many options out there! From products that straight up scramble like an egg, to store cupboard ingredients you never knew could create amazing desserts, we have the answers to your egg-based problems.
For baking there are a number of ingredients that have the same binding effect as eggs. Try silken tofu, nut butter, mashed banana, applesauce, yoghurt, or vegetable oil. Flax seeds, or chia seeds mixed with water also work well.
Commercial egg replacers, made with potato and tapioca, can also be used in baking. Brands such as Orgran no egg or Ener-G are great for replacing whole eggs, egg yolks and whites, while Vegg is a brilliant replacement for yolks. Vegg is also great in recipes for sauces, custard or mayonnaise.
And if you want scrambled eggs that you’ll think were cracked out of a chicken egg, try Follow Your Heart VeganEgg. The taste, texture and even the smell are the same as you’ll remember, with none of the cruelty.
To make quiches and frittatas try firm tofu- this is great for recipes that require a lot of eggs. Chickpea flour mixed with water is also a reliable and delicious egg replacer. You will definitely not tell the difference! Ener-g could also replace eggs in a quiche recipe.
Not only are these egg alternatives tasty, healthy and better than the real thing; swapping eggs for alternatives means you are sparing hens from a life of misery, and a terrifying death.
If you come across your own egg replacer, or try any of the above, tell us what you think in the comments section below. We’d love to hear from you!