Join us while we talk about how to bake without eggs, why you shouldn't be using eggs, and then make a cake mix, brownie mix, and muffin mix all egg-free.
Chapters:
00:00 Intro
00:10 Why we use eggs in baking
01:14 No one should bake with eggs
02:22 Baking Mix 1: Vanilla Cake
05:30 Baking Mix 2: Brownies
08:29 Baking Mix 3: Blueberry Muffins
11:23 Other Egg Alternatives
12:46 Stay Alert
Further Reading Egg Industry:
The environmental footprint of the egg industry: https://shorturl.at/0Z3Ql
Intensive poultry farming: A review of the impact on the environment and human health: https://shorturl.at/CBrnZ
The Life of an Egg-Laying Hen: https://shorturl.at/mdlEX
Think You Know ‘Free-Range’ and ‘Cage Free’ Chicken? Think Again. https://shorturl.at/B9Qur
Egg Substitutes by Use:
As a binder
Eggs can be used to hold a recipe together- and also to hold onto fat. You may also want to reduce the amount of oil in a recipe when replacing eggs.
Xanthan gum- 1 tsp. per egg
Flax egg- 1 tbsp ground flax + 3 tbsp. water
Chia Egg- 1 tbsp chia seeds + 3 tbsp. water
Protein Egg- 1 tbsp protein powder + 3 tbsp. water
All-purpose flour- gluten can help to bind a recipe
As a leavening agent
The best alternative to one leavening agent is another. In general I don't recommend trying to adapt recipes that use more than two eggs.
Baking powder- 1 tsp. per egg
Aquafaba- 3 tbsp. per egg
Commercial egg replacer
Carbonated Water/Beer -1/4 cup per egg
For Moisture
When eggs are used for moisture, you have all sorts of delicious alternatives.
Applesauce- 1/4 cup per egg
Mashed Banana- 1 banana per egg
Pumpkin Puree- 1/4 cup per egg
Really any pureed fruit- 1/4 cup per egg
Additional water or vegan milk- in less fussy recipes, just make your batter a little wetter.
As a wash
To make glossy, shiny baked goods you often finish them with an eggwash. This is totally optional, but here are a few alternatives:
Melted vegan butter
Plant-based milk
Melted apricot jelly (apply coming out of the oven!)
Aquafaba
To stick breadcrumbs
This is a great chance to add a little extra flavor to your recipe. Instead of eggs use:
Mustard
Vegan mayo
Cornstarch slurry
Where you actually eggs
For those who are not vegan, I think we could dramatically reduce our egg consumption if people just stopped using eggs in recipes where you didn't actually taste the egg (cakes, muffins, etc). For recipes where you do actually taste it, here are my tips.
Tofu works great in scrambles or "egg" salads
Blended mung beans can work as a scramble
Chickpea flour can be used in quiches
Products like Just Egg are great
Black salt can be used to add an "eggy" flavor
Just the whites
Egg whites are used to lift a recipe, but also in desserts such as meringues and macrons. For fluffy desserts like those, use:
Aquafaba
I have also seen people using tofu water, but have never tried it
Just the yolks
If a recipe calls for just egg yolks, they are probably using it as a source of fat or as an emulsifier. Instead use:
Oil
Soy Lecithin
Cornstarch
Full-fat coconut milk