I still have people asking me on a regular basis about my vegan diet and how I keep up with it. I absolutely love it! I love answering these types of questions, and I think it’s worth writing about on here. One question I was asked recently was about egg replacers and how to substitute. It’s a great question, and I am glad to see that people are finally starting to break away from using eggs.
The treatment of hens in factory farming is just awful – it’s not just a farmer going into a coop and collecting eggs like we’ve all been led to believe. If you can distance yourself from eggs, good. I am always a bit torn when people ask if I would eat eggs from my own hens (if I ever had hens, that is). My honest answer is no, simply because eggs just gross me out in general now. They are smelly and funky… I am just not interested anymore. But if you absolutely cannot give up eggs and raise your own hens… I’m not opposed to that. As long as the animal is treated with care and allowed to just do its thing and be, then why not? To each their own, right?
So, back to replacements. There are really two ways you can break this down: replacing eggs in cooking and replacing eggs in baking. I’m going to share my personal preferences for each category, and hope that you learn something new or feel inspired by these egg substitutes.
Replacing Eggs In Cooking
Tofu
My favorite way to enjoy a breakfast scramble is using crumbled up tofu. It had a great texture and can be used as an egg substitute in omelets, breakfast sandwiches, and quiche.
Follow Your Heart VeganEgg
This VeganEgg is legit. So legit that I actually did not really like it. It reminded me too much of an egg – especially the smell. While it wasn’t quite for me, I think it’s an amazing product because it will satisfy an egg-lover who is trying their hand at a vegan/plant-based diet. You scramble it up just like a normal egg and can enjoy it as is, in a breakfast sandwich, omelet, etc.
Instant Mashed Potato Flakes
Find a vegan brand and use 2 tbs instant mashed potato flakes to bind together burgers, meatloaf, fritters, meatballs, etc. Or you could even just try using regular mashed potatoes – I do this with leftovers from time to time.
Replacing Eggs In Baking
Tofu
Again, because it is also great in baking. Soft silken tofu is a GREAT egg substitute in custards or even cheesecake. To replace one egg in a recipe, simply purée 1/4 cup soft tofu.
Ground Flaxseed
This is my favorite egg replacer (I always use this method) because ground flaxseed is very healthy for you. Why not add it? Just 1 tbs ground flaxseed mixed with 3 tbs water for one egg… let sit for about 3 minutes and then add into your recipe. Cake, muffins, scones… it’s the perfect binder.
Ener-G Egg Replacer
This is one of the most popular egg subs in baking. The Ener-G egg replacer is free of gluten, wheat, casein, dairy, yeast, egg, soy, and nuts.
Chia Seeds
Similar to flaxseed, you’ll want to ground 1 tbs of chia seeds and stir with 3 tbs of water. The only difference – you’ll need to let this mix set for about 15-20 before using, so you’ll need to plan ahead. The mix will look like gel once it is ready.
Bananas
One banana mashed up is the perfect way to replace one egg in baked goods (2 bananas, 2 eggs, and so on). I tend to use bananas when I think that the banana flavor will work well in the dessert (think: banana bread, brownies, chocolate cake, vanilla cake, etc.) If you do not like banana, you may not like this sub, but don’t worry because there is always…
Applesauce
Just 1/4 cup applesauce can replace an egg. You cannot taste applesauce as much as banana, so this may be a better route for you.
Pumpkin/Squash Purée
Kind of like the banana, pumpkin purée should be used in desserts that you won’t mind the (very subtle) hint of pumpkin flavor. It works very well with chocolate and vanilla, in my opinion! Again, just 1/4 cup for 1 egg.
Agar Agar
Another great binder, I don’t use this as much (because flaxseed for life) but if you mix 1 tbs agar agar with 4 tbs boiling water and let it set, you have another great option for baking.
Aquafaba
What the hell is that, right? Canned bean liquid. Sounds nasty, but trust me. Drain a can of chickpeas and hang onto that liquid. Add one part chickpea liquid to 1 1/3 parts sugar. Using a mixer, beat until peaks form. Yes – vegan meringue!
Neat Egg
Another binder that can be bought. The Neat Egg is made from chia seeds and garbanzo beans, and it should be used as a binder (not stand-alone). I have yet to use this, but I’ve heard great things.
So really… we have no use for eggs in society anymore! Sure, like I said… if you want to raise your own hens to have fresh, cruelty-free eggs, to each their own. But with so many wonderful options and substitutes… no hen should have to suffer at the hands of factory farms.
Are any of these surprising to you? I hope that you’ll give some of these substitutes a go! xx bianca
