The great news is that you can still make your favourite sweet or savoury dishes without using eggs, simply by making a few quick swaps in the kitchen.
A new egg white substitute, aquafaba, is breaking all the rules. It sounds odd, but aquafaba is simply the water from a can of chickpeas. It makes for a great egg white replacer and can be used in anything from mousses and meringues to pot pies and ‘egg’ noodles.
In baking, egg acts as a binder so you can also use a commercial egg replacer such as Orgran No Egg or The Vegg or any of these other substitutes.
For savoury dishes:
- 2 Tbsp potato starch
- 1/4 C mashed potato
- 1/4 C canned pumpkin
- 2 Tbsp water + 1 Tbsp oil + 2 tsp baking powder
- 1 Tbsp ground flax seed + 3 Tbsp cold water & let sit for 2–3 min
- 3 Tbsp aquafaba
For sweet dishes:
- 1 banana, mashed
- 1/4 C apple sauce
- 1/4 C puréed prunes
- For 1 egg white add 1 Tbsp plain agar powder dissolved in 1 Tbsp water, whipped, chilled and whipped again
- 1 Tbsp ground flax seed + 3 Tbsp cold water & let sit for 2-3 min
Check out this handy guide for egg replacements.
Some supermarket brands such as Edmonds Dijoinnaise are accidentally vegan. Plamil and Melrose organic mayos are also good options, although you may need to pop into a health food shop for these.
Or you can easily make your own by following this easy recipe:
- 2 1/4 C canola oil
- 1 C soy milk
- 2 tsp Dijon mustard
- 4 tsp lime or lemon juice
- 1 to 1 1/2 tsp salt
- 1 Tbsp agave syrup, optional
Blend all the ingredients, adding the oil last. Avoid using a metal bowl which prevents the acids from combining properly. To create an aioli, blend in a clove of garlic.
Dropping eggs from your diet doesn’t mean you have to miss out on a tasty, savoury breakfast. For example, scrambled tofu is a great way to satisfy your egg cravings in the morning. If fried is more your thing, try battering a thin slice of tofu in The Vegg and frying it up.