1. Eggs for baking. In baking, eggs are used as a leavener or more commonly a binder. Traditionally cookies, muffins, pancakes, quick-breads, and cakes all use eggs for these purposes. Turns out many natural foods can bind and leaven. Here are a few:
|Flax seeds as eggs|
Yogurt- with soy, almond, and coconut options you can use this without adding unwanted flavors
Apple Sauce - helps in the binding of ingredients without adding extra density.
Flax seeds - a great natural egg replacer with many health benefits.
Chickpea flour- both binding and leavening, chickpea flour might be one of the best natural egg replacers for baked goods
*these egg replacers work mostly as binding agents so when using them in baked goods, you will often want to add an extra 1/2 tsp - 1 tsp baking powder to increase the leavening. Click here for more details and benefits of these replacers and more.
|Cashew Pastry Cream|
Coconut Milk- fatty and thick, coconut milk can be used to replace whipped eggs and heavy cream. If you don't believe get your hands on some Coconut Bliss Ice Cream.
Agar Powder - as a gelling agent, agar powder creates a similar coagulation that allows custards to "set-up" into desired consistency.
3. Eggs for meringue. There is something incredible about the way egg whites whip up into beautiful, clean, clouds of nothing and then piped into perfect french macaroons, folded into an melt-in-your-mouth angel food cake, or whipped into pillow-soft marshmallow. So was there any way to emulate this? I was skeptical.
mint chocolate chip meringue cookies have accomplished the impossible and look amazing! Check out these vegan french macaroons. One look at these and you'll never look back.
Soy Protein Isolate Powder, Guar Gum, and Xanthan Powder- these different powders are used as thickeners and emulsifiers and when mixed up (with water) created a creamy substitution to egg whites. This marshmallow recipe shows how together these ingredients can create the perfect meringue.
4. Eggs in eggs. Did you ever think you'd be able to eat a frittata, omelet or quiche again? Well even these classic egg dishes can be veganized and remain delicious
|Tofu Frittata with Swiss Chard|
Chickpea flour- with surprising similar texture and flavor to eggs, chickpea flour has become a common substitution for omelets and quiches. Check out this good looking recipe.
I hope this sheds some light onto the incredibly complex question, "What do you do about the eggs?" In truth the question is so complex there could be books written on the subject. Perhaps libraries full of books written on the subject...okay now I'm exaggerating...maybe.
Tomorrow I'm putting it to the test for you all to see. I am going to take one of the oldest recipes, a recipe we all know, and duplicate it - just without the eggs.
So check in tomorrow for the results!