A selection of vegan alternatives to eggs.
Replacing egg as a binding agent (especially in baking) often seems impossible. You should therefore first make a distinction: Is it about the egg and its special taste in itself, i.e. dishes such as scrambled eggs, fried eggs or boiled eggs, or rather about the properties that the addition of egg gives to the food? In the second case, it is important to differentiate between the “pictorial quality” of the egg yolk and the “airiness” of the egg white:
When it comes to specialties where eggs play the central role and are the main source of flavor, things get tight: a soft-boiled egg is just a soft-boiled egg and, like a fried egg, can hardly be imitated. There is one exception: the vegan version of scrambled eggs (“scrambled tofu”) is very easy to make: with normal, firm and smoked tofu as a base and the right seasoning (kala namak, a sulphurous seasoning salt from India, and turmeric for a yellowish color), the original can be imitated deceptively realistically and should convince even some lovers of the animal version.
Where eggs are used for the right consistency or as a binding agent, especially in sweet or savory baked goods, they can almost always be replaced by vegan alternatives. There are now even special egg replacement powders (egg replacers) that can be used instead of eggs according to instructions and are also very suitable for breading, for example. Unfortunately, these egg substitute powders are usually not available in organic quality and therefore contain many chemical additives. You can therefore also use very simple ingredients that at first glance have nothing in common with eggs. Here are a few impulses, quantity always for 1 egg per replacement:
Egg yolk:
2.5 tbsp linseed with 3 tbsp water Particularly suitable for chocolatey and nutty recipes. Gives a slightly nutty taste and a high degree of firmness or bite.
1/2 ripe banana Particularly suitable for pancakes, muffins or cookies. The banana gives food sweetness and leaves a slight taste of its own (especially if it is very ripe), this should be taken into account.
2 tbsp water, 1 tbsp oil, 2 tsp baking powder For gluten-free baking. It works very well in baked goods, even without the addition of baking powder, but you cannot increase the quantity indefinitely and should ideally only replace one or two eggs with it.
1 level tablespoon of soy flour, sweet lupin flour or chickpea flour Very good for batter. It is best to use “full fat”. Chickpea flour has a slight taste of its own and is better suited to savory dishes.
1x egg white:
1/4 cup applesauce For cakes, muffins, cupcakes and much more. Do not substitute more than four eggs, otherwise the dish will have a stronger taste of its own. Best combined with liquid ingredients.
1/4 cup silken tofu Very good for creams or heavy and soft baked goods such as brownies, but also cheesecakes and quiches turn out very well with it. Best combined with liquid ingredients.
1/4 cup vegan yogurt Similar to silken tofu, not quite as heavy. Best combined with liquid ingredients. You can add a little sparkling water to make the dough fluffy.
If you want to learn more about vegan baking,
here is the link to the next “easy vegan baking” workshop
on April 12, 2016 with Lauren Wildbolz
Why don’t Vegnaer eat eggs?
