Vegan Egg Alternatives in baking!
Let’s talk about how
Alright, now you are wondering how do we substitute one of the most essential ingredients for baking. In this blog, we will tell you all about vegan egg alternatives for baking recipes.
What we think
Giving up on eggs has always been an option and no I am not talking about those chemicals that add more than unwanted taste and flavour, but are also not cheap and easily available nearby you.
Once you start to understand the why and why not of baking, it’s a lot more fun exploring the ingredients readily available near you.
All you need to know
The egg replacer chosen should be determined by the level of binding and moisture needed in your recipe.
Many people want to avoid eggs for a wide range of reasons including health, culture/religion, etc.
Measurements you Ask
1 egg is roughly 1/4 cup or 4 tablespoons/60g/2 oz so you need to replace that volume from the recipe.
Another thing to remember is that your egg substitute needs to equal the amount of egg you are leaving out.
Lets first understand the several purposes egg serves in baking and the structure, flavour and consistency is contributed in the following ways-
- Binding: Eggs help combine ingredients and hold them together. This gives food its structure and prevents it from falling apart.
- Leavening: Eggs trap pockets of air in foods, causing them to expand during heating. This helps foods puff up, giving baked goods like soufflés their volume and light, airy texture.
- Moisture: The liquid from eggs is absorbed into the other ingredients in a recipe, which adds moisture to the finished product.
- Flavour and appearance: Eggs assist in carrying the flavours of other ingredients and brown when exposed to heat. They improve the taste of baked goods and contribute to their golden-brown appearance.
A Few Egg Replacers for Vegan Baking
Let’s start with the common ingredients you will find in your nearby supermarkets.
These come from a flowering plant commonly known as flax or linseed and their health benefits are known widely around.
Flaxseed was cultivated in Babylon as early as 3000 BC and is also known as one of the most powerful plant food in the world. Evidence shows that consuming flaxseeds might cause a reduced risk of heart diseases, cancer, stroke, and diabetes.
Enriched with fibre, omega 3 fatty acids, anti-oxidants, lignans this is one to consider for your healthy and vegan diet egg alternatives for baking
Simply mix ground flax seeds with water and let it sit for 20 mins and you have a powerful nutritious binder for your vegan cakes cookies and more!
Just mix one ground tablespoon of flaxseeds with 2-3 tablespoons of water and you should have enough to replace it with one large egg in your recipe.
Easily available in supermarkets or organic stores this is another superfood which has a lot of health benefits and does wonders in replacing egg just like flax seeds.
Chia seeds are a desert plant a member of the mint family.
Its origin is believed to be in Central America where the seed was a staple in the ancient Aztec diet.
With helping in aiding in digestion with Chia seeds are enriched with fibre. Every 100 gram will give you close to 40g of dietary fibre to all those essential minerals and antioxidants suitable for your daily diet super boost!
This works exactly like flax seeds but doesn’t need to be ground!
And since chia seeds are great for so many other things like making vegan jams and puddings its one of the must-haves in your pantry.
I am not gonna bore you with the health benefits of bananas just all you need to know is that bananas can be a great binder in sweet baked treats like cakes, brownies, banana bread, waffles, and pancakes! About one tablespoon of mashed banana or half a banana replaces one egg in most recipes.
Vegan Yoghurt is a good substitute for eggs. It’s best to use plain yoghurt, as flavoured and sweetened varieties may alter the flavour of your recipe.
You can use one-fourth cup or 60 grams of yoghurt for each egg that needs to be replaced.
This substitution works best for muffins, cakes and cupcakes.
It is found commonly in Indian households and markets nearby this is also one of the most accessible plant-based binders available in the market.
This is a native South American tuber plant high in starch. The starch is extracted from the roots of the plant and sold as a powder, starch or flour. It resembles corn starch and is used in cooking, baking in a variety of personal and household products.
A mixture of 2 tablespoons about 18 grams of arrowroot powder and 3 tablespoons or 45 grams of water can be used to replace one egg.
Agar-agar is a vegan alternative obtained from a type of seaweed or algae. Found as unflavored powders in most supermarkets and health food stores.
To replace one egg, dissolve 1 tablespoon about 9 grams of unflavored gelatin in 1 tablespoon or 15 grams of cold water. Then, mix in 2 tablespoons or 30 grams of boiling water until frothy.
Alternatively 1 tablespoon or 9 grams of agar-agar powder mixed with 1 tablespoon or 15 grams of water to replace one egg.
The best part about agar – agar is should not affect the flavour of the finished baked goodness you baked, but they may create a slightly stiffer texture.
Alright now let’s talk about the elephant in the room
It’s is the liquid leftover from cooked chickpeas. Cook chickpeas and reserve the leftover cooking liquid.
Aquafaba traps air, giving items structure at the same time a fluffy lift.
Usually, Cream of tartar is added as it is acidic and when added to egg whites, it prevents the egg proteins from bonding too tightly to each other and denatures them while using egg alternatives as such.
They can create a foam that traps air bubbles and water more quickly and holds them in place for less weeping.
While aquafaba isn’t protein-rich like egg whites it help as the cream of tartar boosts the potential of the leavener in a recipe, and contributes to a fluffier sponge.
The trick to whipping aquafaba is using a hand or stand mixer! Whisking by hand takes a long time.
Whipping aquafaba generally takes 3-6 minutes to get to semi-firm peaks, depending on equipment, recipe and thickness of aquafaba.
Sometimes it can require a little practice and patience so be consistent with it.
It can be added to recipes un-whipped as an egg binder, such as for some cookies. Can also be used to make vegan mayo!
Whip into semi-stiff peaks and add to recipes as a whipped egg white substitute.
The Best Replacements for Each:
- Egg whites: Aquafaba is the best option. Use 3 tablespoons/45 grams for each egg white you want to replace.
- Egg yolks: yoghurt or Aquafaba is a great substitute. You can replace each large egg yolk with 1 tablespoon or 14 grams.
The Bottom Line.
Eggs contribute to the overall structure, colour, flavour and consistency of baked goods but they cause lots of damage to environment and health as well.
Luckily, plenty of vegan ingredients can replace eggs in baking. Some egg alternatives are better for heavy, dense products, while others are great for light and fluffy baked goods.
You may need to experiment with various egg alternatives to get the texture and flavour you desire in your recipes.
Happy baking. 🙂