With Avian Flu (bird flu) raising it’s ugly beak, especially in factory-raised hens, egg prices are rising. This is because 50 million chickens have had to be killed in an effort to prevent this virus from spreading even further. Which means it’s time to talk about egg alternatives, which are not only incredibly healthy, but also great for the environment!
I’m not a huge fan of eggs anyway because they really aren’t a very healthy food. The FDA has actually ruled that the egg industry cannot legally call an egg “healthy” (literally cannot use that term), because of the amount of saturated fat and cholesterol in an egg. Moreover, a 2009 Harvard Study found that people eating just one egg a day were at a higher risk of developing Type 2 Diabetes.
There’s so much evidence available that says eating plant-based is just plain healthier. I think a great place to start is making these swaps in your baking projects (which can already be a tad indulgent).
Here are my favorite egg alternatives:
1. Silken Tofu: I use this when making pastry and mayo. Look for soft tofu.
2. Applesauce: Best for muffins and cakes. And it adds an amazing flavor profile to all of your baked goods. Oh, and they stay sinfully moist.
3. Soy Yogurt: Pancakes and waffles, but this can be really expensive.
4. Ground Flax: Brownies, cakes and muffins. Click here to learn more about making “flax eggs.”
5. Ground Chia Seed: Perfect for brownies, and I’ve included the recipe below this list.
6. Banana: Dense cakes and muffins. Yes you will taste the banana, but it can be great in the right treat!
Chia Egg:
- 1 tbsp chia
- 3 tbsp water
- Grind chia in a coffee grinder until it is reduced to a mealy texture. Mix in the water, and leave to thicken for 10 minutes.
Love vegan baking with egg alternatives? Be sure to check out some of my favorite recipes here.
