Following a plant-based diet doesn't have to mean giving up your favourite recipes where they call for eggs. Here at The Source Bulk Foods we’ve compiled a list of our 14 favourite egg substitutes that will ensure all your baking and cooking recipes taste delicious! Here we go:
WHY EGG-FREE ALTERNATIVES?
You might want to use egg substitutes in your cooking for many reasons. Be it due to an egg allergy or because you are avoiding eggs for ethical reasons and opting for a vegan diet. Or, you might be craving your favourite dessert or baked slice and have simply run out of eggs.
Whatever the reason, if you need to bake egg-less then there are plenty of ways to substitute eggs in your recipes. Plus, by buy the ingredients noted below at your local The Source Bulk Foods store you can bring in your jars and containers to fill up packaging free and in the quantities you need and nothing more. Helping you to cut down on plastic and single-use packaging and food waste. Win-win.
14OF THE BESTEGG SUBSTITUTES+ HOW TO USE THEM...
1. CHIA EGG
1 tbsp groundchiaseeds +3 tbsp warm waterwill make one chia egg. Mix the chia seeds with the water. Let it sit and gel up for 5 minutes before using. Chia eggs are perfect forbinding(holding ingredients together and giving texture) in recipes. To freshly grind chia seeds, use a rolling pin or mortar & pestle.
2. LINSEED (FLAXSEED) EGG
Use 1 tbspgroundlinseed+3 tbspwaterto make a flax egg. Use forbindingin muffin, breads and cookie recipes. Pre-ground linseed has a much shorter shelf life than whole linseed; it can be as little as one week. Whole linseed do have a longer shelf life so it’s worth buying them and grinding them when you need to. See ourproduct informationfor recommended use. To freshly grind linseed, use a rolling pin, mortar & pestle or food processor/blender.
3. ARROWROOT
2 tbsparrowroot flour+3 tbsp waterwill make a greatthickening agentand can be used in place of eggs.
4. PSYLLIUM
1 tsppsyllium huskwith 3 tablespoons water. Stir together and set aside for 10-15 minutes until the mix is thick and gelatinous. Great as abinderin baked goods using a 1:1 ratio.
5. VINEGAR/APPLE CIDER VINEGAR + BI-CARB SODA
For one egg, mix 1 tbsporganic apple cider vinegarwith 1 tsporganic bi-carb soda. The mix will begin to form bubbles and is excellent forleavening(providing lift)in baked goods such as cakes and breads.
6. CHICKPEA FLOUR
For one egg, mix3 tbspBesan chickpea flour+3 tbsp water (or non-dairy milk) until thick and creamy. This option worksboth as abinderandleavenerand it’s a great natural egg replacer for baked goods such as scones, cookies and biscotti.
7. GUM EGG
Add ½ to 1 teaspoon oforganic guar gum powderfor every one cup of flour when used as an eggyolk substitute.
8. AQUAFABA
Aquafaba (organic chickpealiquid)can be used in any baked recipe. Simply use 3 tbsp aquafaba per egg. Try a homemade recipehere. Be sure to whisk the aquafaba well to create the same consistency of egg whites to function as a proper egg replacement.
9. OIL, WATER + BAKING POWDER
For one egg, whisk 1½ tbspoil,1½tbsp water and 1 tspbaking powdertogether. Use to create an egg-freebindingagent in recipes.
10. DAIRY OR ALMOND MILK
Milk makes a terrific eggreplacementforglazingsavoury pies and tarts. Keep a jar of ouralmond mylk baseon hand for when you need whip up instant almond milk.
11. RICE MALT SYRUP
A low-GI sweetener,organic rice malt syrupis lovely forglazingsweet pies and tarts instead of egg.
12. EXTRA-VIRGIN OLIVE OIL
Extra-virgin olive oil makes a wonderfulglazefor savoury pastries and pie lids instead of eggs.
13. MASHED BANANA OR SOFTENED DATES
Fruit is a perfect ingredient to use in any recipe that needs a littlemoisture added(decrease the water content) in place of egg. Be cautious, as the sweetness of the fruit may change the flavour of your end result. Our top picks areorganic Medjool datesandorganic pitted dates.Ask our friendly staff at your nearest store for recommendations best suited to your intended recipe.
14. GELATIN EGG
Mix 1 teaspoon ofnatural gelatinwith 2 tablespoons of water for each egg in a recipe that requires abindingagent.
