Egg Substitutes



Whether you're following a vegan diet or have an allergy to eggs, or perhaps you've run out of eggs or are simply looking to try new ways of baking / cooking, there are many ways to substitute this pantry staple.


1. FLAX EGG

Most often used as a binder in baking e.g. muffins, breads and biscuits. You can either take pre-ground linseed (known as flaxseed), or blend linseed yourself in a food processor (the whole seeds have a longer shelf life so will last longer if you're not grinding them all). To create the binder you just need to mix 1 tablespoon of ground linseed (aka flaxseed) with 3 tablespoons of water. This creates a 'flax egg'.


2. CHICKPEA FLOUR

Another useful egg replacement in baking e.g. scones and cookies. Simply mix 3 tablespoons of chickpea flour with 3 tablespoons of water. This will create a thick mixture - the 'chickpea egg'.


3. AQUAFABA

Aquafaba is the magical liquid found in a can of chickpeas. It's hugely versatile and can be used for all baking. 3 tablespoons of aquafaba is the equivalent of 1 egg. Whisking the aqaufaba will give it the same consistency as egg whites, and helps it to mimic the role of an egg.


4. CHIA EGG

Chia seeds are another wonderful pantry staple with amazing binding properties for baking. To replace 1 egg you will need 1 tablespoon of chia seeds mixed with 3 tablespoons of warm water. Mix them together and let them sit for 3-5 minutes before adding them in to the recipe.


5. APPLE CIDER VINEGAR & BI-CARBONATE OF SODA

This one is particularly good for providing rise in baked items like bread and cakes. To make, mix 1 tablespoon of organic apple cider vinegar with 1 teaspoon of bicarbonate of soda. It's normal for the mix to form bubbles - this helps with the airy lift.


FOR GLAZING


6. PLANT-BASED MILK

Choose your favourite plant-based milk and use it to glaze pies and pastries by applying a thin coating before baking


© 2019  ELLIE CLARKE WELLBEING