Column plants food: lei instead of egg

How to bake without chicken products? Depends on which egg function you want to replace. Six alternatives, from baking soda to banana puree.

Eggs in the cake? Doesn’t have to be Photo: Jakub Kapusnak / unsplash.com

Baking without an egg? I’m so free! And it’s quite easy once you know what simple tricks can be used to replace eggs. The most important thing when choosing an egg alternative: you need to know what egg function it will perform. Should it act as a binder, a leavening agent, or provide moisture? There are vegan egg alternatives for everything, so here come my six favorite ones.

I find egg substitute powders from the supermarket, health food store or online store most convenient. Usually consisting of cornstarch and/or lupine flour, it is mixed with water and then added to the other ingredients. The product is a good binding and leavening agent. It is ideal for all kinds of pastries, for cakes and roasts. However, be careful: In a study by oko-Test, not all manufacturers did well – the products from 3 Pauly and Natura, among others, were recommended.

If I want a cake to be particularly fluffy, I replace eggs with baking soda and vinegar. Mixed together, they form bubbles that increase in size during baking. The rule here is: one egg = one tablespoon of vinegar and one teaspoon of baking soda.

I also like to bake with lei, short for: Flaxseed Egg. For this, I mix one tablespoon of ground flaxseed with three tablespoons of hot water and let it steep for a few minutes until a gel-like substance is formed. Caution: The lei alone does not replace a leavening agent and is therefore best used in recipes that already contain ingredients such as vinegar, baking soda or baking powder. On the other hand, the lei is an excellent binder and does well in waffles, wholemeal cookies, muffins and bread dough.

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The chia egg works in a similar way to the lei: for each egg that needs to be replaced, mix one tablespoon of ground chia seeds with two tablespoons of hot water, let it steep for several minutes and then add it to the dough. Great for classic cookies as it provides a soft consistency.

In recipes where eggs are mainly used to provide moisture, they can very easily be replaced by silken tofu (60 grams per egg). Ideal for example in brownies or moist cakes such as quiches or cheesecakes.

Apple and banana puree are also moisture providers. Each 60 grams replace one egg. A nice side effect: Banana pimps the taste of pancakes or muffins, for example, and applesauce fits perfectly in an apple-cinnamon cake. Bon appetit!