Decided to give up eggs? Well I congratulate you! The egg industry is such a horrific and cruel industry and can also be very confusing. We have cage eggs, barn-laid, free-range, organic and the list goes on. But do we know what really goes on in the factory to produce these eggs and their corresponding labels for our cakes and indulgence?
According to Animals Australia:
"Battery hens who lay ‘cage eggs’ are given a living space smaller than one A4 sheet of paper, while ‘meat’ chickens grow so unnaturally fast that many are crippled before they are sent to slaughter at just five weeks of age."
The evidence of the cruelty towards chickens was shocking enough for me to stop purchasing eggs all together. But, if you still do consume eggs, please have a look at the image below and purchase wisely :) The following graph is a great distinction between the different egg production labels to helps demystify the various systems and assists us to make informed decisions and purchases.
An egg has many purposes in cooking. Firstly, an egg adds moisture, 'spring', colour, taste and assists with thickening and emulsification in your recipe. It also leavens or binds the ingredients of your dish. Binding helps the ingredients to stick together such as in a veggie burger patty. On the other hand, an egg can act as a leavening agent in baking by making it airy like in a cake or bread where a fluffy texture is needed.
I have researched and tested the best replacements for eggs. Have a look below and choose the best egg substitute to suit your dish. Also, check out the tips at the bottom of this page to help with choosing the best egg replacement.
One egg is equivalent to:
- commercial egg replacement - such as Orgran - Use packet instructions
- 1/4 cup mashed banana
- 1/4 cup apple sauce
- 2 tablespoons water + 2 teaspoons baking powder + 1 tablespoon olive oil
- 1/4 cup (50g) pureed silken tofu
- 1/4 cup mashed potato
- 1 tablespoon soy flour + 2 tablespoon water
- 3 tablespoons vegan mayonnaise
Egg replacement tips:
- Use an egg replacement that suits the recipe!
- With leavening agents, it is more difficult to replace. So if the recipe calls for more than 3 eggs, you may not be happy with the result.
- Choose recipes that will be easy to replicate. You're can't replicate pavlovas and soufflés using mashed potato etc... Hehe
- If using tofu as an egg substitute, be sure to purée it first to prevent thick and chunky parts.
- Tofu is the best substitute to make a replica scrambled egg or omelette
- According to Peta , "If you're looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour."
- Flaxseed gives a nutty end taste to your product
I hope that this helped!