Alternative to Eggs

This is something I am struggling to get away from as I love eggs, they are easy in baking and I eat them all of the time!!

They are obviously great in a lot of cooking as they help bind ingredients together, they help leavening, so trap pockets of air in foods, they add moisture to the ingredients and they help with flavour and appearance of foods, so help with browning.

However, as I am trying out alternative options, it becomes easier to use different products, but they definitely take some trials and errors. I have not used everything that is available yet, but here are some things I have found out, whilst doing some research.

Aquafaba, is the liquid from chickpeas (or any other bean), it is a great alternative for egg whites and so far, I have used it for mousses. It is actually great and does not taste of anything, so you can flavour it with cocoa powder or other delicious things. I have not used it in baking yet, but apparently it is good in that too. You do need to whisk if for about 15 minutes though and occasionally a tin of water does not seem to whisk, I have no idea why! (once so far!!). You need about 45g for 1 egg replacement.

Apple sauce is a good alternative to eggs and 65g equates to one egg. So you need to cook the apples down before using. I have used apples in one bake so far and it did taste good, although it was an apple cake, so I couldn’t really tell if it worked as it was just a moist cake, but I guess it held together fine. I have not been too adventurous yet, but you will see more recipes soon, I promise.

Other food alternatives are bananas, which I have made banana bread quite often and it is a great bake. It does make the cake moist, which is perfect for banana bread or cake.

You can also use avocado or pumpkin, which I have not yet tried. I have baked with pumpkin, which is fabulous but not yet without the eggs.

The other two final ingredients I have found you can use and I am a bit dubious about the first one which is carbonated water 60g instead of one egg. The carbonation, is suppose to do the same as eggs, so a leavening agent. We will see….

The other one is flax seeds, which will be a great alternative as they are high in Omega 3 and fibre. 1 tablespoon mixed with 3 tablespoons of water replaces one egg. This will give a nutty flavour to whatever you use it in, so I can see that I will be making a nutty bake really soon.

So I hope you enjoy trying out something new in your cooking and baking. Its great to try out different things and although sometimes a disaster, you don’t know until you try. Sometimes the disasters still taste good!!