Egg‑Free Cooking 101: Fool‑Proof Substitutes, Fluffy Cakes & Perfect Vegan Mayo

**3 Tbsp of canned chickpea brine (aquafaba) whips into a stiff foam that rivals 1 egg white—no cholesterol, zero allergens.**

- Match the **function** (binding, leavening, emulsifying) not the ingredient - Top 3 subs: aquafaba (foam), flax egg (bind), silken tofu (moisture) - Add ½ tsp baking powder per flax egg for lighter crumb

No chicken, duck or quail eggs and their derivatives (albumen, lysozyme). Reasons: allergy, vegan ethics, religious or sustainability concerns.

| Role | Example dish | Needed properties | |------|--------------|-------------------| | Leavening | Sponge cake | Gas retention, protein network | | Binding | Veggie burger | Viscosity, stickiness | | Emulsifying | Mayo | Lecithin stabilises oil‑in‑water | | Moisture | Brownies | Prevent dryness | | Glaze | Pastry shine | Protein + sugar browning |

| 1 egg equals | Best for | Notes | |--------------|----------|-------| | **Flax egg** 1 Tbsp ground flax + 3 Tbsp water (rest 10 min) | Cookies, pancakes | Add ½ tsp BP for lift | | **Aquafaba** 3 Tbsp liquid | Meringue, macarons | Whip with ⅛ tsp cream‑of‑tartar | | **Silken tofu** 60 g blitzed | Brownies, quiche | Neutral flavour | | **Commercial replacer** (potato starch + gum) 1 Tbsp + 2 Tbsp water | Cakes, muffins | Follow pack ratio | | **Mashed banana** ½ medium | Quick breads | Adds sweetness |

- Cream sugar + oil well to trap air. - Replace each egg with 3 Tbsp aquafaba + ½ Tbsp extra oil. - Bake 5 °C lower & 5 min longer for even rise.

- Meatballs: 1 Tbsp chia seeds + 3 Tbsp water bind 500 g mince. - Vegan mayo: 60 ml aquafaba + 150 ml neutral oil + 1 tsp mustard blend 1 min. - French toast: chickpea flour batter (20 g CF + 120 ml plant milk + black salt for “egg” aroma).

- Always bloom flax/chia in water first. - Aquafaba from no‑salt cans foams fastest. - Add a pinch of kala namak (sulphury black salt) for authentic egg flavour.

| Myth | Fact | |------|------| | “Egg replacers make bakes dense.” | Proper leavening (aquafaba + BP) produces airy crumb. | “Aquafaba tastes beany.” | Neutral once baked; vanilla masks residual notes. | “Egg‑free = protein‑poor.” | 100 g silken tofu adds 8 g protein per serving.

Identify the egg’s job, pick the right plant substitute and tweak bake temps—egg‑free cuisine can be just as lofty, creamy and delicious.

1. Vegan Society. *Aquafaba Functionality* Report, 2024. 2. US Academy of Nutrition & Dietetics. *Egg Allergy Management* Guidelines, 2023. 3. McClements DJ. *Future Foods* 2025, 14:100209.