The egg – used in pretty much every pudding or cake recipe since the beginning of time, but this need not be the case any longer!
Whether you are looking to ‘veganise’ a recipe, a vegetarian looking for some alternatives, or you simply have just run out of eggs mid recipe and can’t be bothered running down to the shops, we have you covered!
The world is full of some pretty clever and creative people who have come up with some pretty amazing egg substitutes for you to give a whirl:
The ‘Flax Egg’ – simply mix 1 tablespoon of ground flax meal with 3 tablespoons of warm water (to substitute 1 egg). Best if left to rest or refrigerated for 5-10 minutes before use. Great as a binder in lentil loafs, burgers etc.
The ‘Chia Egg’ – similar to flax, chia can be mixed and used as a binder in many recipes. Simply mix well 1 tablespoon with 1/3cup of warm water and let sit for around 10-5 minutes (equal to 1 egg).
Aquafaba – this one has been all the craze lately and translates quite literally to ‘Bean Water’ – it’s the clear liquid found in a can of non-salted chickpeas. This stuff is the business for savoury and sweet cooking, and can even be used to form meringues – genius!! 3 tablespoons of aquafaba can be used in a recipe in place of 1 egg.
Some other substitutions that can be great for baking include banana (1/2 a mashed ripe banana = 1 egg), unsweetened applesauce (1/4 cup = 1 egg) or even peanut butter (3 tablespoons = 1 egg).
Keep in mind with these though that the flavours might impact the overall recipe flavour so check that first.
Happy cooking 🙂