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Bye bye egg

Bye bye egg, hello vegan sophistication!
Replacing your breakfast egg couldn’t be easier

Scrambled eggs, pancakes, sunny side up, egg liqueur, Eggs Benedict or a festive eggnog? – chicken eggs are a very versatile ingredient in the kitchen. If you decide to live a vegan lifestyle, you have to go without eggs – which are so enjoyable to eat that in German, egg yolks are synonymous with “the best bit”. But do you really have to go without them?
In the eyes of those who implement the idea of a purely plant-based lifestyle to the letter, the only eggs which can rightfully be perceived as being from happy hens are those which never end up on our plates in the first place. While it goes without saying that vegans give up hens’ eggs willingly, there are plenty of tasty plant-based alternatives which can offer a fantastic replacement for them. And they are an alternative not only in terms of taste, but also in terms of nutrition. So you can say goodbye to eggs without having to worry that you’ll be missing out in any way: because this is where vegan alternatives to eggs come into play. Make sure you select the right one for what you’re planning to cook!

Aquafaba

Beaten egg whites are a very popular and versatile kitchen ingredient. So it’s absolutely wonderful that beaten egg whites have a revolutionary, vegan twin in the form of aquafaba! It can be used in exactly the same way as the animal product. This vegan miracle ingredient is obtained from water in which various pulses have been soaking. Chickpeas (garbanzo beans) are very often used, meaning that the color of the vegan equivalent looks almost exactly like the original. Simply whisk the drained liquid with a little icing sugar until you get stiff peaks and the mixture is so solid that you can hold the bowl upside down over your head.

Linseeds

Linseeds really can work miracles when it comes to having the right binding agent for your dough or batter. As a rule of thumb, you’ll need one tablespoon of linseeds for each egg you’d need in the recipe. Mix them with a little water and leave to soak until the mixture has a gel-like consistency, before mixing into your dough or batter. As an alternative to linseeds, which are dark in color (watch out: they will turn your food brown!), you can also use chia seeds in the same way and in the same quantity. For a particularly pleasing appearance, it’s worth blitzing the chia seeds before mixing them into the dough or batter, so that they are no longer visible at all.

Fruit-based alternatives

These egg alternatives are sticky, sweet and fruity. Fine apple puree will keep your dough or batter together thanks to its high pectin content. In terms of quantity, you’ll want to use three tablespoons of apple puree as a replacement for one egg. You should also slightly reduce the amount of sugar you use in your dough or batter due to the sweetness supplied by the apple puree. Things get intense when you use banana. One of these sweet fruits can take the place of two whole eggs. They’re particularly suitable for moist chocolate cakes or delicious variations on banana bread.

Soy

Soy flour is a vegan all-rounder – thanks to being neutral in color and in flavor, it can help you out “incognito” in pretty much any situation. To replace eggs with soy flour, mix one tablespoon of flour with two tablespoons of water for each egg, then add to your dough or batter. This will keep your dough or batter together and make your cakes light and fresh.
. . . Of course, instead of the “homemade” egg alternatives described here, you could also use a ready-made egg replacement. Depending on how they’re made, these can also contain pulses, flours, seeds or fruits, and are great for using in baking.

Egg replacements for cooking