Every time I visit my hometown’s Bakery (it is actually called ‘The Bakery’), I can smell the sweet deliciousness from outside the door…the smell of the black and white cookies, rainbow cookies, brownies, chocolate cake with fudge frosting..chocolate chip cookies…seven layer cakes……okay, maybe smelling it is not quite as good as devouring the stuff.
Most bakeries such as that one (arguably the best one in the world) use eggs for their baked goods. So most people ask me “how can you bake things without eggs?!” Anyone would go crazy by depriving themselves of the occasional cookie or cake. So luckily there are ways!
These can be used as the equivalent of 1 egg in baked goods:
• The Vegg: a vegan “egg yolk” that is “perfect for french toast, tofu scramble, and much more” says the Vegg’s website. The only ingredients are nutritional yeast, sodium alginate (a gum extracted from the cell walls of brown algae), black salt (a type of salt that has that ‘eggy’ sulfur taste), and beta carotene for color.
• Ener-G Egg Replacer: It’s ingredients are potato starch, tapioca starch flour, leavening (calcium lactate (a white crystalline salt made by lactic acid and calcium carbonate and is used in baking powder), calcium carbonate (a chemical compound found in rocks and is the main component of shells of marine organisms and eggshells), citric acid (a natural preservative and used to add an acidic, or sour, taste to foods and soft drinks), sodium carboxymethylcellulose (also known as cellulose gum, is used in food as a thickener, and used to stabilize emulsions in various products), methylcellulose (a compound derived from cellulose, used as a thickener and emulsifier in various food and cosmetic products)
Here are the conversions straight from the Ener-G Egg Replacer website.
1 egg = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water
1 egg white = 1 1/2 tsp dry Egg Replacer plus 2 tbsp water
1 egg yolk = 1 1/2 tsp dry Egg Replacer plus 1 tbsp water
• 1 very ripe banana: Can be used as a binder in baked goods.
• 2 Tbsp Flax Meal blended with 3 Tbsp water: Flax meal is just ground up flax seeds. When flax is blended with water, they take on a jelly-like consistency. Can be used as a binder in baked goods.
• 1 Tbsp Chia Seeds with 3 Tbsp warm water: Similar to the consistency of the flax seeds. Let it sit for 5 to 10 minutes before using. Used as a binder in baked goods.
• Silken and Regular Tofu: Now, if you are a fan of straightforward scrambled eggs, try a tofu scramble! Mix the tofu with veggies and spices like black salt (which has that sulfer taste) and add some nutritional yeast for a cheesy flavor. You can also use tofu to make a quiche and “egg” salad.
Naturalie’s Note: My favorite method is by using the Ener-G Egg Replacer. I just made my first vegan french toast with it which came out amazing! You would have no idea that they did not have egg. Find your favorite egg replacement and get crackin’!
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