Replacing Eggs

Posted on 25. Oct, 2010 by in Video

I love to bake so people always ask me how I bind things if I don’t use eggs. Believe it or not there are actually quite a few ways of replacing eggs. How I replace the eggs depends on what kind of recipe it is and why the egg is needed in the recipe. It is very difficult to try and replicate something light and airy like an angel food cake or a souffle so as a general rule I usually don’t attempt to bake anything that calls for more than about 4 eggs.

Unlike all the fake meats and non dairy products on the market, no one has yet to come out with an egg substitute that cooks and tastes like the real thing. That being said, tofu is a great way to substitute eggs in dishes like quiches and egg salad. Tofu is also great for replacing eggs in scrambled eggs.

The kind of tofu used to replace the eggs depends on what the recipe is. And when the proper tofu is used, the texture really does mimic that of eggs. Here are the kinds of tofu I would use based on the recipe.

Quiche – Firm Tofu Scrambled Eggs – Medium Firm Tofu Egg Salad – Firm or Extra Firm Tofu French Toast – Medium Firm Tofu Meat Replacement – Firm or Extra Firm

I have also recently discovered something called Black Salt. It is common in Indian cooking and it has a strong egg like smell. Because of this, when it is added to tofu it helps to mimic the taste of egg.

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14 Responses to “Replacing Eggs”

  1. Shay

    26. Oct, 2010

    Great website :) !
    All the best.
    Shay

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  2. Kylie

    26. Oct, 2010

    I use ground flax seed to replace eggs in muffins. Works great. Love your site, thanks!!

    Reply to this comment
    • Claire Gosse

      27. Oct, 2010

      I’ve never used flax seed, but I’ve heard it works really well. Thanks for the comment:)

      Reply to this comment
  3. Zaga

    09. Nov, 2010

    Which is the list of ingredients? I catched black salt, medium firm tofu, nutritional yeast, which was the other? I’m sorry, I’m from Mexico and I didn’t got it… I love your site :) it’s quite good and I’m learning great things about this!!!

    Reply to this comment
    • Claire Gosse

      18. Nov, 2010

      All the recipes and information are in the free book. Just enter your email address at the top of the page to get it.

      Thanks so much, I’m glad you’re enjoying the site :)

      Reply to this comment
  4. Jen

    12. Nov, 2010

    I am trying to make Vegan pumpkin muffins for my sister….how do I replace the egg? What is the quantity…tofu:egg?

    Reply to this comment
  5. Jen

    12. Nov, 2010

    or flax seed: egg. Also is the flax seed ground? If so how much/little?

    Reply to this comment
    • Claire Gosse

      18. Nov, 2010

      I’ve never used flax seed before so I’m not sure of the quantity. Just google it, I’m sure someone has the measurements you need :)

      Reply to this comment
  6. Claire Gosse

    18. Nov, 2010

    If you’re using tofu, it’s 1/4 cup of pureed tofu for each egg. You could also use unsweetened applesauce and it’s also 1/4 cup per egg.

    Reply to this comment
  7. Cully

    04. Dec, 2010

    Love your videos! Keep up the good work.

    Reply to this comment
  8. nila

    06. Dec, 2010

    claire, what do u use for getting the scrambled eggs this yellow?

    thx and greets nila

    Reply to this comment
  9. Eva

    20. Feb, 2011

    Thank you for the vegan favourite desserts e-book.!
    Regarding Gourmet cheese. I noticed that Lactic Acid is mentioned,but not LacticAcid (vegan). Would this cheese be considered vegan??

    Reply to this comment
  10. John

    06. May, 2011

    How can I recieve your tufu scambled eggs recipe?

    Thank you,

    John

    Reply to this comment

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