Hi everyone, it has been a while since I last posted. For those of you who are new to my newsletter, my name is Laura Crotty. I’m a culinary professional and food writer who works in plant-based product development. I veganize nostalgic foods, and delve into the history behind some of our favorite recipes. Everyone can benefit from eating vegetables, and I’m here to make the experience not only educational but delicious.
Here are a few tips to consider when baking with plant-based eggs. I recommend starting with plant-based versions of your favorite recipes before jumping into standard recipes (recipes that use real eggs). This allows you to familiarize yourself with plant-based ingredients and how they interact with one another. Another tip to keep in mind, when using standard recipes, start with recipes that require 2 eggs or less. Think of baking as a science experiment. Ingredients interact in different ways when exposed to mixing, whipping, frothing, and oven temperatures. Recipes that require 3 or more eggs increase the possibility of failure. Why even use standard recipes you ask? I like to use standard recipes because I prefer to start with the original tastes and flavors of a particular recipe. Once the flavor profile is committed to memory, I enjoy the challenge of re-creating it without the use of animal products. The goal is to end up with a wonderful flavor-filled adaptation that is completely original. One last tip, start small. When trying a new recipe divide the ingredients by half. This will cut back on waste if the recipe doesn’t work.
Plant-Based Egg Recipes:
Aquafaba
Aquafaba: In 2015 Goose Wohlt created the term, (Latin translation meaning water-bean), after discovering how to use bean liquid to replace eggs without the use of additives, and aquafaba, as we know it today, was born. I like to use bean liquid, or aquafaba, from cannellini beans or chickpeas because their liquid most resembles that of an egg white. If you want to use the liquid from different beans, please do, just make sure that the liquid resembles that of an egg white before using. If the liquid is too watery, simmer until it thickens to the consistency of an egg white. Allow aquafaba to cool to room temperature before using. Substitute the aquafaba for eggs in your recipe. Aquafaba can be stored in the fridge for up to 4 days.
Aquafaba Egg Substitute Measurements:
-1 tablespoon = 1 egg yolk
-2 tablespoons = 1 egg white
3 tablespoons = 1 egg
Flaxseed Egg
Flaxseed Egg:
What I love about ground flaxseed is its’ shelf life. Ground flaxseeds can be stored in the refrigerator for up to 6 months (in an air-tight container).
Ingredients:
-1 tablespoon ground flaxseed
-3 tablespoons room temperature water
Directions:
Mix the ground flaxseeds and water together in a small bowl. Set aside for 3-5 min, or until the mixture thickens. Substitute for the egg(s) in your recipe.
Baking Powder Egg
Baking Powder Egg:
This is a versatile egg substitute recipe that I use often. I love how the ingredients are readily available in most kitchens.
Ingredients:
-1 teaspoon no-taste oil (sunflower, vegetable, canola)
-2 teaspoons baking powder
-2 tablespoons water
Directions:
Mix the ingredients together in a small bowl and set aside for 3-5 minutes. Substitute for the egg(s) in your recipe.
Banana Egg
Banana Egg:
Keep in mind when using this egg substitute, that your recipe will have a hint of banana flavor. It works well in cookie and cake bread recipes.
Ingredients:
-1/4 cup mashed banana
Directions:
Substitute 1/4 cup of mashed banana for one egg in your recipe.
If short on time, let me do the work for you with a wonderful collection of dessert recipes. Tune in here if you want to review The Little Vegan Dessert Cookbook ! If you liked this article, feel free to share it with a friend. Stay tuned, I have more useful content coming your way.