When To Use Egg Replacers

oAs a vegan, at some point or another, you will stumble upon the perfect recipe all to find out that it requires eggs in some form or another. This wouldn’t be that much of an issue to me before I became zero-waste since I could go pick up a packet of egg-replacer at the store and call it a day, but alas I needed something without packaging.

So fear not, I have here a list that explains not only how to use these lovely zero waste egg replacers, but WHEN to use them and what recipes they will do best in! I even have a solution for those of you who miss eating macaroons and meringues!

You can also follow along on my vlog at Little Green Goddess where I upload videos every Tuesday!

Vegan Egg Replacers

Baking Soda + White Vinegar

1 tsp baking soda + 1tsp white vinegar = 1 egg

Great for fluffy baked goods such as muffins and sponge cakes

 

Ground Chia or Flax Seeds

1 TBLS either ground flax or chia seeds + 3 TBLS water = 1 egg

*stir mixture and set aside in the fridge for 15 mins prior to use for gel to thicken

*Put seeds in a high powered blender or use a mortar and pestle to grind

Has a slightly nutty taste

Great in Breads, pancakes, and brownies

 

Bananas

3/4 of a mashed banana = 1 egg

Adds a hint more of sweetness to a recipe

Great in cookies, muffins, and cakes

 

Applesauce ( or any puree such as pumpkin or sweet potato)

1/3 Cup = 1 egg

Makes recipe a tad bit more dense

Great in cookies

 

Agar Agar Powder

1 TBLS agar agar powder + 1TBLS water = 1 egg

Whisk water and powder together, refrigerate for 15 mins, whisk again and then use

Use when a recipe calls for no more than two egg whites

**I find this in my bulk aisle, although it may not be everywhere

 

Aquafaba (bean liquid)

The liquid you get when you soak and cook chickpeas

3 TBLS = 1 egg

Beat until white and fluffy

Perfect for making vegan mayo, meringues, mousses, macaroons etc.!

 

The next two get a courtesy listing since they are not entirely zero waste (unless you make your own tofu), but do offer quite a bit as an egg replacer

Silken Tofu

1/4 Cup pureed silken tofu = 1 egg

**Use for recipes that call for lots of eggs such as custards and quiches

**Creates a very Eggy texture

Firm Tofu

**Sautee any amount with oil and spices while gently smashing into the pan with a wooden spoon to

Create scrambled “eggs” either as a breakfast, or addition to other dishes such as stir fry

**Adding 3 TBLS nutritional yeast and 1/4 tsp Himalayan pink salt per box of tofu will create that egg taste

Happy Baking!

-D

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