Vegan Egg Replacements
What to Use to Replace That Pesky Egg When Baking
Eggs are used in baking to bind and leaven cakes and cookies. Many bakers have an experience where they forgot to put the egg in a cake batter and the resultant cake was a flop. Yet, many people cannot or do not eat eggs, either for ethical reasons or due to allergies. Does this mean these people will never be able to enjoy baked goods?
No! There are a lot of egg replacements out there, some commercially manufactured, others the results of ingenious experimentation in the kitchen. For instance, Depression Cake was created in a time when eggs and dairy products were scarce. Another cake that dates from that era is known as "wacky cake" and uses vinegar as it's leavening agent. Wacky cake is moist and delicious and the eggs are not missed.
Types of Egg Replacements
Egg replacements run the gamut of being common and easy to find to being rather uncommon. For instance, a vegan baker could simply dissolve a tablespoon of cornstarch (or any type of starch) in three tablespoons of water to replace one egg in a recipe. A baker could also grind flaxseeds into a meal or powder and use one tablespoon of the ground seeds mixed with three tablespoons of liquid (water or soymilk). Flaxseeds and starch work especially well in preparing vegan cookies. Additionally, a baker could use soy based products such as tofu or soyogurt as substitutions for eggs.
The Basics of Flaxseeds
Some might argue that eggs cannot or should not be replaced in baking as eggs provide protein and occasionally healthy fats such as Omega-3's. However, eggs also add cholesterol to a baked good and raise ethical concerns for many, particularly vegans. What's more, if someone is allergic to eggs, then eggs must be avoided. So, enter flax seeds to the rescue. Flax seeds are a good source of fiber as well as the plant derived Omega-3: alpha-linolenic acid. Everyone needs more Omega-3's in their diet. Why not get them while reducing cholesterol and calories as well? Flax seeds impart a subtle nutty flavor to baked goods and are good to use in oatmeal cookies or bran muffins.
Flax seeds can be purchased whole or ground. They are highly perishable, so it is preferable to purchase them whole. It is also cheaper to purchase them whole, from a bulk bin if possible, than ground and packaged. The whole seeds can be ground at home in a food processor or coffee grinder. They are often found in the baking section of health food stores and are becoming common in supermarkets. Flax seeds should be stored in the freezer to prevent them from going rancid.
Commercial Egg Replacements
Ener-G Foods makes an egg replacement that is available online or at health food stores. Ener-G egg replacement is easy to use, but is essentially the same as using corn or tapioca starch as an egg replacement and is more costly than a box of starch. It is virtually flavorless, and good for delicately flavored baked goods.
Soy-Based Egg Replacements
Soyogurt is good to use as an egg replacement in vegan cakes and muffins. However, its flavor is strongly evident and is not good for those who do not like soyogurt to begin with. Flavored soyogurt can be used to complement the flavor the baked goods. Silken tofu that has been pureed can also be used in baked goods as a substitute for eggs. Its flavor is a little less noticable than soyogurt. Silken tofu is commonly pureed with chocolate to make a delicious vegan chocalate mousse. Silken tofu and soyogurt are available at regular supermarkets as well as at health food stores.
There are numerous options for replacing eggs in recipes. Baking and cooking vegan or allergy friendly food has never been easier!
Flax Seeds are a great egg replacer
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