Vegan egg replacements...

Whatever your reasons for not eating eggs - being it health (70% of calories in eggs are from fat!, most of that fat is saturated, or being simply allergic to eggs), ethical (have you looked into the living conditions of caged, egg lying chickens...? it makes for a gruesome picture, and what about all those male chicks..?!), environmental (emission of greenhouse gases or the contamination of soil and water), religious (for example Buddhism or parts of Hinduism). 

Regardless of the path that led you to this decision, to exclude eggs from your diet, it's very easy to substitute them in your everyday cooking and baking. By simply knowing when to use, which replacement, you can still enjoy eating cakes, cookies, sweet breads, rich sauces, custard and creamy pies.

Chicken eggs play many roles in baked goods, from biding, adding moisture, richness or leavening. All those functions can be easily replicated by completely plant based ingredients. Once you'll start baking with vegan egg replacements and using them on a daily basis, you'll never look back again! That I can promise. 

Below is a list of 12 most easily available in your grocery shop, health shop, or even in your everyday kitchen cupboard, egg replacements. I tried them all, each is slightly different, has unique qualities and sometimes an unusual taste. Each egg replacement works well, in different kinds of bakes.

To replace 1 whole egg:

Chia seeds

1 tablespoon ground chia seeds + 3 tablespoons water, mixed well together and left aside for 10 minutes to thicken

Works best in: cakes, puddings, cupcakes and pies

Notes: great source of omega-3 fatty acids, good binding agent

Flax seeds

1 tablespoon ground flax seeds + 3 tablespoons water, mixed well together (until light and slightly foamy) and left aside for 10 minutes to thicken

Works best in: chocolate recipes, granola bars, cookies, waffles, breads and pancakes

Notes: most concentrated source of omega-3 fatty acids, best to buy whole flax seeds and grind them yourselves, lowers cholesterol, rich in fiber, add the same way as the "egg" is called for in the recipe, can provide firm or chewy texture, good binding agent

Banana or Avocado

1/4 cup of either mashed banana or avocado

Works best in: fat free cookies, breads, muffins and pancakes

Notes: cream with sugar, source of vitamin B6 and C, potassium and fiber, very ripe bananas will lend heavily a banana flavour and smell

Plant based natural yogurt

1/4 cup vegan yogurt

Works best in: brownies, quick breads, muffins

Notes: sometimes can be heavy, blend with liquid or wet ingredients, if using flavoured yogurt it will lend its taste to the baked goods, just be careful as lots of flavoured yogurts are high in sugar

Silken tofu

1/4 cup of blended silken tofu 

Works best in: rich, moist and dense cakes, cheesecakes, pies, custard

Notes: rich in protein and fiber, contains no cholesterol and very little fat, best add by blending with liquids, can be heavy, don't use to replace multiple eggs

Applesauce

1/4 cup unsweetened applesauce (also 3/4 cup to 1 cup of applesauce equals 1 cup of butter or oil)

Works best in: breads, muffins, cakes, cupcakes, brownies

Notes: more calorie dense than raw apples, good source of energy, full of fiber and vitamin C, add with wet ingredients, provides binding and moisture, avoid using more than 1 cup in total of applesauce in any recipe

Arrow root or Cornstarch

2 tablespoons arrow root/cornstarch mixed with 3 tablespoon water

Works best in: puddings, custard, pie, cheesecake

Notes: add same way as the "egg" is called in the recipe, great thickener in puddings, sauces and fruit pies

Aquafaba

3 tablespoons of reserved chickpea water, it shouldn't bee too runny (you can always reduce it in a pot over medium heat, to thicken it), it should be consistency of a normal egg white

Works best in: when making vegan mayonnaise, meringues, cakes, cookies, mousses, marshmallow

Notes: whipped cream, buttercream frosting, meringues, mayo, cookies, waffles, cakes, fudge, marshmallow

Nut butter

3 tablespoons of natural nut butter (peanut, almond etc.)

Works best in: cookies, pancakes

Notes: rich in monosaturated fats, good for the heart, produce creamy effect

Chickpea flour (also called gram or besan flour)

Mix well together 4 tablespoons of chickpea flour + 4 tablespoon of water

Works best in: pancakes, quiche, omelet, scramble egg

Notes: high in fiber and protein

Sweet potato or Pumpkin puree

1/4 cup of pureed, cooked sweet potato, pumpkin or a squash 

Works best in: quick breads, muffins, cookies, good in vegan meatloaf

Notes: best for adding moisture

Mix of acid and baking soda

1 tablespoon vinegar (or 2 tablespoons fresh lemon juice) + 1 teaspoon baking soda

Works best in: cakes, cupcakes, quick breads

Notes: baking soda releases carbon dioxide that forms into bubbles in the food, when heated, those bubbles help the cake rise