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“Quiche”, “meringue”, “mayonnaise”? The plant-based possibilities are endless with egg replacers!

United Kingdom
#whatveganseat

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.   

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.

                                                                                                                                                   

                         

 

 

If you’re looking for a replacement for your scrambled eggs, try Follow Your Heart’s VeganEgg. Made using algal, nutritional yeast and black salt, it’s good for you (high in protein and fibre) and recreates both the taste and texture of scrambled eggs. It can also be used to make omelettes and in any recipe that requires eggs!

The current star of the vegan cookery world has to be aquafaba. Who knew that hiding in cans of cooked chickpeas was water that could mimic the properties of egg whites, and be used to make incredible meringues, macaroons, vegan cheese and mayonnaise? And if you’re boiling raw chickpeas or beans, it’s the liquid that’s left behind once they’re cooked. Around 3 tablespoons is the equivalent of one egg. Check out all these amazing recipes using aquafaba! Mind. Blown. 

 

 

 

 

 

 

Not only are these egg alternatives tasty, healthy and better than the real thing; swapping eggs for alternatives means you are sparing hens, like those living in cages on farms Animal Equality exposed in India this week, from a life of misery, and a terrifying death. Did you know that products that contain powdered egg on UK supermarket shelves, may have come from hens on farms just like these? The only way to ensure you aren’t buying into this cruelty is to avoid eggs entirely.

If you come across your own egg replacer, or try any of the above, get in touch and let us know what you think. You can contact us via facebook, twitter, Instagram or by emailing katew@animalequality.org. We’d love to hear from you!