Egg-less Eggs: 3-ways!

Eggscuse me! These eggsstraordinary tips are not to be eggnored. Okay, both you and I are probably eggshausted of these puns by now... though I hope they cracked you up. Now. Let's get cracking on the content here today! That is --- Plant-based egg substitutes! Vegan eggs have gone through a lot of changes throughout my last 16 years of being vegan. I walk you through three of my favourites in this video:



The basic recipe is that 1 traditional egg = approx 3 tbsp of fluid in a plant-based egg.

1 traditional egg = 1 mushed up banana (this is a good one for certain types of sweet baking like muffins and pancakes)

1 traditional egg = 1 tbsp ground flax in 3 tbsp warm water, set aside for 10-15 minutes (this one is also good for certain baking endeavours, but not if you need more than 1-2 eggs, otherwise it gets a bit runny)

1 traditional egg = 3 tbsp aquafaba (unsalted chickpea water!) - This is the latest and greatest in vegan egg discoveries! It can be used in baking and cooking as a substitution - it thickens nicely when baked. BUT - this one can also make a meringue! It gets fluffy when whipped, like egg whites. Science is cool. 

There are tons of great egg replacer products out there as well. Do you have a favourite? Let me know!

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