There are a number of nifty alternatives you can use for baking as replacements for whole eggs or just the whites.
Aquafaba
Aquafaba is the goopy water left behind when boiling beans and legumes and it's quickly gaining popularity as a vegan alternative to eggs. It can be used to make creamy egg-less mayonnaise, whips up beautifully to create those stiff white peaks needed for meringues, and is high in protein.
The best thing is, you probably already have some at home as it’s the liquid many people wash down the sink when opening a can of beans.
Depending on how close the consistency of your aquafaba is to egg whites, roughly three table spoons of whipped aquafaba is enough to replace one egg. Chickpea and white bean varieties are some of the most popular but pretty much any kind can be used.
Need some aquafaba inspiration?
This vegan mayonnaise and is made out of aquafaba
Chia or flaxseed
When finely ground, flaxseeds work well as a binder. Combining one tablespoon of flax with three of water generally equates to one egg, and you can refridgerate it for 15 minutes to help create that sticky, egg-like consistency.
The downside however, is that it has a bit of nutty taste which means it may only be good for wholegrain baking. Flaxseeds are gluten free and high in omega-3 fat. They’re also an excellent source of protein and fibre and help promote digestive health and .
Ground chia seeds can also be used in the same way and are a great complete protein. As chia seeds expand more than flax in water, leaving the mixture to stand for 30 minutes allows it to thicken nicely. You may also want to stir in a pinch of baking power before adding it into your recipe.
Agar agar powder
Agar agar powder, a seaweed extract, is another handy substitute for egg whites. To use, just dissolve one tablespoon in one tablespoon of warm water and whip it up.
Chilling the mixture in the fridge and then whipping a second time produces the best results.
Agar agar is also great as a vegan option for gelatin
Coconut agar-agar jellies (woon ga-ti)
Banana
Mashed banana is thick and contains enough moisture to act as a binding agent in sweet recipes.
Given bananas already contain natural sugars, you may need to adjust the added sugar content when baking muffins and cakes. Slightly increasing the amount of yeast, baking powder or baking soda if the recipe contains a leavening agent will also help the batter rise.
One ripe medium-sized banana per egg is a good measure to go by. Bananas aren’t ideal in replacing egg whites but are an interesting pantry alternative in recipes that require whole eggs.
Tofu
As tofu is rather bland and superb at soaking up the flavours around it, your guests may not even be able to guess what your secret ingredient is.
A quarter cup of silken tofu blended until smooth equates to one egg and is best used in moist recipes such as brownies and in recipes that require a lot of eggs like quiche. They also work well as a substitute in mousses, puddings and even cheesecake.
Meanwhile harder varieties tofu can be used for a tasty alternative scramble.
Fruit puree
Unsweetened applesauce or fruit puree can be another way of replacing eggs if its function in the recipe is to add moisture.
One quarter cup can replace an egg and is a great alternative for muffins, cakes and brownies as long as you don’t mind the applely taste.
Vinegar and baking soda
If the eggs in your recipe are being used as a leavening agent, vinegar and baking soda are an easy alternative.
The baking soda reacts with the vinegar in a way that introduces plenty of air, optimal for creating light fluffy cakes.
One teaspoon of baking soda mixed with one tablespoon of vinegar – white and apple cider are popular varieties – works to replace one egg.
Vinegar in action
Cocoa sponge cakes
Other alternatives
Powdered egg substitutes such as those from Organ and Hampton Creek are also an option, as is sweet potato and pumpkin which can be used in a similar way to bananas in both sweet and savoury recipes.
In an infographic about vegan alternatives, also cite diet soft drink, oil mixed with water and baking powder as leavening agents, while arrowroot powder and instant mash potato flakes can be used for binding and tomato paste for adding moisture.
This infographic from PETA Australia show vegan egg substitutes. Each item equals one egg (PETA) Source: PETA Australia
eggs in demand
New app helps shoppers find free-range eggs
