If you’d ask me two days ago how in the world would i ever quit eggs, the answer would be NEVER. Plain simple. I already made my calculations and figured i could become vegan if they allow me to eat eggs and fish. These are the only two animal products i was am not ready to give up….though i’ll get there if necessary.

So, i’ve been playing around with different egg replacers ideas and thanks to instagram and pinterest. I learned a lot. I am convinced i can become eggless vegan today if…….only IF i want to. The question is do i want it?….. Is it necessary!

Everything in life takes time, yes including replacing eggs with something else. Currently, i am teaching my taste buds to get used to the idea of eggless life. No hard boiled eggs (hard to swallow), no scrambled eggs (which i love), no poached eggs, no cakes with eggs and i haven’t yet started on fish. How people leave like this?.

I watched Folk over knives the other day and one thing i took away with me was a quote from Dr Caldwell Esselstyn, saying “if vegan lifestyle is extreme, i think going under the knife is extreme”.

I woke up to a bloated belly this morning. Talking to myself i’m like “I did crunches yesterday and now this?…again”. What’s going on here.

I remember my dinner had some eggs in it. It’s the food i ate the night before was not working well with my body.

I have to put my foot down and do something about it. My body tells me something, i do something different.

I think i’m going to go ahead and just let go of eggs. They got to go and let’s see what happened. May be what caused the blotting was not eggs. I have to play with different ideas until i find the solution.

Starting with eggs, let’s focus on their replacers. Here is six of them i scooped on over the internet. Feel free to suggest more.

1. Aquafaba
Have you heard of aquafaba? It or ‘water-bean’. It is the goopy water left behind when boiling beans and legumes. Who would have thought that it is a vegan alternative to eggs. It’s also one of the cheapest and most accessible replacers around – all you need is a can, or packet, of legumes like chickpeas and white bean varieties are some of popular, but pretty much any kind can be used. Even water from packaged tofu and peas is aquafaba!

Using juice straight from the can is the easiest method, though slowly cooking dried beans in water for a few hours until the water turns to aquafaba will give you similar results. Depending on how close the consistency of your aquafaba is to egg whites, roughly three table spoons of whipped aquafaba is enough to replace one egg.

Photo by Olivia_hellochef (instagram)
Photo by Olivia_hellochef (instagram)

2. Chia or flaxseed
When finely ground, flaxseeds work well as a binder. Combining one tablespoon of flax with three of water generally equates to one egg, and you can refridgerate it for 15 minutes to help create that sticky, egg-like consistency.

The downside however, is that it has a bit of nutty taste which means it may only be good for wholegrain baking. Flaxseeds are gluten free and high in omega-3 fat. They’re also an excellent source of protein and fibre and help promote digestive health and reduce cholesterol levels.

Ground chia seeds can also be used in the same way and are a great complete protein. As chia seeds expand more than flax in water, leaving the mixture to stand for 30 minutes allows it to thicken nicely. You may also want to stir in a pinch of baking power before adding it into your recipe.

3. Agar agar powder
Agar (or Agar Agar), sometimes referred to as kanten, is a gelling agent coming from a South East Asian seaweed. It is used in scientific stuff but also so amazing culinary ingredient. It’s a vegetarian gelatin substitute, a thickener for soups, in fruits preserves, ice cream and others desserts. Agar agar powder is handy substitute for egg whites. To use, just dissolve one tablespoon in one tablespoon of warm water and whip it up.

Chilling the mixture in the fridge and then whipping a second time produces the best results. Agar has no calories, no carbs, no sugar, not fat and is loaded with fiber. It’s free from starch, soy, corn, gluten, yeast, wheat, milk, egg and preservatives.

4. Bananas
To replace whole eggs in chewy baked goods like brownies, use one ripe mashed banana for every egg the recipe calls for. One ripe medium-sized banana per egg is a good measure to go by. Bananas aren’t ideal in replacing egg whites but are an interesting pantry alternative in recipes that require whole eggs.

5. Apple sauce or any Fruit puree

Photo courtesy theblaccgurldiaries
Photo courtesy theblaccgurldiaries (instagram)

Unsweetened applesauce or fruit puree can be another way of replacing eggs if its function in the recipe is to add moisture.

One quarter cup can replace an egg and is a great alternative for muffins, cakes and brownies as long as you don’t mind the applely taste.

6. Sweet potatoes and pumpkin
Powdered egg substitutes such as those from Organ and Hampton Creek are also an option, as is sweet potato and pumpkin which can be used in a similar way to bananas in both sweet and savoury recipes

sweet potatoes
sweet potatoes

There is 6 egg replacer you can use for baking. No more excuses.

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  3. Greetings! Very helpful guidance on this post! It really is the
    small changes that make the largest changes. Thanks a lot for sharing!

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