3 Ways to Replace an Egg in All Your Favorite Recipes

Going vegan was one of the hardest transitions I’ve ever made. First, I went paleo and then I transitioned into vegetarianism. Eventually I moved away from all animal products entirely.

Dropping honey was hard. But it wasn’t until I made the transition to vegan that I realized baking had become a nightmare. I loved my tasty baked treats, but applesauce and nut butters just don’t hold baking together the way that eggs do. And eggs are in everything. It was awful.

But my friend (who is totally not vegan) is allergic to eggs, and she provided me with a solution. Well, actually, she provided me with three.

Three different egg substitutes, each individual type provides a slightly different taste than another, all of which feed a different need.

Chia or Flax?

The first recipe can be interchangeable and it just depends on what you like better: chia or flax seeds.

Chia seeds (per 2 tbsp.)

Are lower in calories (69),
Have less fat than flax
More fiber is found in chia seeds (20% or your recommended daily value)

It also contains more calcium, phosphorus and selenium than flax.

Flax Seeds (per 2 tbsp.)

Have more protein

Have fewer carbs
Contain 15% of your RDA of fiber
Flaxseeds have more magnesium, potassium, Vitamin B1, folate, copper, and polyunsaturated fatty acids (omega-3s)

Each seeds hits different needs, but technically flax seeds check off more benefits than chia seeds. So check these charts over carefully and think about what benefits you want. (Or you can combine them. I won’t judge you.) I will note that I find chia seeds a little more “gel” like in recipes, which makes them better when you’re looking for a smoother texture.

Seed-Egg substitutes

1 Tbsp. of your seed of choice (or half and half)
3 Tbsp. water.

To make these: grind up your seeds in a coffee grinder, then measure a tablespoon. Place that into a small bowl and add water. Whisk them together and then set in the fridge for 15 minutes to thicken and gel-ify. This equals one egg.

Chia seeds have almost no taste. I never notice them in my baking. Chia seeds are best in sweet products, they make a wonderful pudding, or gluten-free brownies, or this gluten free lemon cake. I actually really like them in a no-bake, gluten free bread recipe. Most importantly, pie crusts.

Flax seeds add a depth and nuttiness to the baking. I find these are best for recipes like cookies, banana breads. My favorite way to use them is in savoury dishes that require eggs. Quinoa patties, mushroom burgers. I like them in bread and these pancakes.

Gelatin

But what about people who are AIP? Or seeds sensitive? What about you? I have a solution for you too. This trick works beautifully when you need your baking to be absolutely silky-smooth. This is awesome for panna cotta, mousse, and jellies along with cheesecake (you can have dairy free cheesecake, did you know?) and then just regular cake batters and these brownies. OH! And ice cream. You know…

There are a lot of different gelatins on the market. You can get vegan (what I use) or you can hunt down a grass-fed gelatin if you’re not off animal products.

Regular Gelatin

For grass-fed gelatins I’ve heard good things about Vital Proteins and Perfect Supplements. There are a lot of good things associated with animal gelatins, providing similar health benefits to bone broth.

Vegan Alternates

For vegans/animal friendly people, there are a few different options:

Agar is made from seaweed and is very firm, it is a lot less jiggly than normal gelatin, but if you want to make solid or “stand up” types of baking (baking that needs to be firm) you should use this. You do need to heat Agar to make it dissolve properly.

Vegan Jel is made of vegetable gum, and is the closest you can get to “real” gelatin. I recommend Natural Dessert brand. This needs cold water and 1 ½ tsp. of Vegan Jel to a tsp. of regular gelatin.

Making a Gelatin Egg is simple

1 tbsp. of agar powder** or gelatin (or 1.5 tbsp. of Vegan Jel)
1 tbsp. of warm water
2 tbsp. of hot water

Mix the gelatin (or substitute) with the warm water, it will look a little… “fluffy”. Then mix in the hot water and let it sit for 3 minutes. That’s the equivalent of one egg. **If you are using Agar, use 3 tbsp. of boiling water and whisk vigorously.

Gelatin eggs stop working well after about 3 “eggs”. So please keep that in mind.

I will note that things requiring a lot of eggs, like custard, just don’t turn out right: some things really do need to be made with eggs in order to taste right.

Have you used the egg substitutes above? Do you have other binding agents you use? Can you make a vegan friendly custard?! Share in the comments!

Sources:

http://www.onegreenplanet.org/vegan-food/tips-for-using-flax-and-chia-seeds-to-replace-eggs-in-baking-and-cooking/

http://www.huffingtonpost.ca/2013/07/09/flax-vs-chia_n_3567261.html

http://dailyburn.com/life/health/chia-flax-seeds-benefits-face-off/

http://www.prevention.com/content/which-healthier-chia-seeds-or-flax-seeds

http://www.deliciousobsessions.com/2014/04/10-health-benefits-of-gelatin/

http://www.thekitchn.com/vegetarian-and-vegan-substitutes-for-gelatin-tips-from-the-kitchn-189478

http://www.deliciousobsessions.com/2014/08/gelatin-egg-replacement/