If you’re looking to replace eggs in your cooking and baking, here are some ideas:
For Eggs, Omelettes & Quiche: Tofu and gram flour are our favourites here! Gram flour makes delicious omelettes and frittata. Firm tofu is perfect for scrambled ‘eggs’, quiche and even omelettes! Try this Spanish Omelette or our tofu and spinach scramble.
For Pancakes, Waffles, Fritters & other Batters: Flour, water/non dairy milk and oil often does the trick. Mashed banana works great in American Style Pancakes like these. Pea flours are perfect for savoury pancakes and batters.
For Cakes & Muffins: Banana, avocado, fruit/veg purees, soya yoghurt, silken tofu, flax seeds and chia seeds all work here. Bear in mind that Purees, mashed fruit and soya yoghurt/tofu are better for moist bakes. Try our peanut banana blondies!
For Chewy Cookies: Flax seed, chia seed, and Egg Replacer Powder will give you that crispy texture (our chewy chickpea cookies use flax, and are a LOT nicer than they sound!).
For Soft Cookies: Banana, apple sauce, pumpkin or sweet potato will give you a nice soft cookie, as well as that added sweetness.
Tortes, Mousses & Cheesecakes: Two of the best options are Silken Tofu or Aquafaba (the brine from a tin of chickpeas – trust us, it works!) Aquafaba can be whisked similarly to egg whites for a light texture. Silken tofu works better for denser desserts. Try our amazing aquafaba Chocolate Mousse recipe and be wowed! More on aquafaba and its uses here.
