Regardless as to whether they’re in free range or caged farming systems, hens lead an existence of pain and suffering throughout their shortened lives. You can read more info about this in the Vegan society article called “The Egg Industry“
Vegans avoid consuming animal products for various reasons, including health purposes, environmental concerns or ethical reasons regarding animal rights. Fortunately, there are plenty of replacements you can use instead of using eggs for baking, omelettes, etc.
Here are the various ingredients that can be used as egg alternatives:
Applesauce is a purée made from cooked apples. It’s often sweetened or flavored with other spices like nutmeg and cinnamon. Using one-fourth cup (about 65 grams) of applesauce can replace one egg in most recipes. It’s best to use unsweetened applesauce. If you’re using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.
2. Mashed Banana
Mashed banana is another popular replacement for eggs. The only downside to baking with bananas is that your finished product may have a mild banana flavor. Other puréed fruits like pumpkin and avocado work too and may not affect the flavor as much. Whichever fruit you choose to use, you can replace each egg with one-fourth cup (65 grams) of purée. Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist. This substitution works best in cakes, muffins, brownies and quick breads.
3. Ground Flaxseeds or Chia Seeds
Flaxseeds and chia seeds are both tiny seeds that are highly nutritious. They are high in omega-3 fatty acids, fiber and other unique plant compounds. To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads and cookies.
4. Commercial Egg Replacer
There are a lot of commercial egg replacers on the market. These are typically made from potato starch, tapioca starch and leavening agents. Egg replacers are suitable for all baked goods and should not affect the flavor of the finished product. Each brand comes with its own instructions, but typically you combine 1.5 teaspoons (10 grams) of powder with 2–3 tablespoons (30–45 grams) of warm water to replace one egg.
5. Silken Tofu
Tofu is condensed soy milk that has been processed and pressed into solid blocks. The texture of tofu varies based on its water content. The more water that is pressed out, the firmer the tofu gets. Silken tofu has a high water content and is, therefore, softer in consistency. To replace one egg, substitute one-fourth cup (about 60 grams) of puréed, silken tofu. Silken tofu is relatively flavorless, but it can make baked goods dense and heavy, so it’s best used in brownies, cookies, quick breads and cakes.
6. Vinegar and Baking Soda
Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes. Apple cider vinegar or white distilled vinegar are the most popular choices. When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy. This substitution works best for cakes, cupcakes and quick breads.
7. Arrowroot Powder
Arrowroot is a starch obtained from the rhizomes of several tropical plants, traditionally Maranta arundinacea, but also Florida arrowroot from Zamia integrifolia, and tapioca from cassava, which is often labelled as arrowroot. Polynesian arrowroot or pia, and Japanese arrowroot, also called kudzu, are used in similar ways. The starch is extracted from the roots of the plant and sold as a powder, starch or flour. It resembles corn starch and is used in cooking, baking and a variety of personal and household products. You can find it at many health food stores and online. A mixture of 2 tablespoons (about 18 grams) of arrowroot powder and 3 tablespoons (45 grams) of water can be used to replace one egg.
Aquafaba is the liquid left over from cooking beans or legumes. It’s the same liquid that is found in canned chickpeas or beans. The liquid has a very similar consistency to that of raw egg whites, making it an excellent substitution for many recipes. You can use 3 tablespoons (45 grams) of aquafaba to replace one egg. Aquafaba works especially well in recipes that call for just egg whites, such as meringues, marshmallows, macaroons or nougat.
9. Nut Butter
Nut butters like peanut, cashew or almond butter can also be used to substitute eggs in most recipes. To replace one egg, use 3 tablespoons (60 grams) of nut butter. This may affect the flavor of your finished product, and it’s best used in brownies, pancakes and cookies. You should also make sure to use creamy nut butters, rather than chunky varieties, so that everything mixes properly.
10. Carbonated Water
Carbonated water can add moisture to a recipe, but it also acts as a great leavening agent. The carbonation traps air bubbles, which help make the finished product light and fluffy. You can replace each egg with one-fourth cup (60 grams) of carbonated water. This substitution works great for cakes, cupcakes and quick breads.
Agar-agar is a gelling agent that makes a great substitute for eggs, it is a vegan alternative obtained from a type of seaweed or algae. You can use 1 tablespoon (9 grams) of agar-agar powder mixed with 1 tablespoon (15 grams) of water to replace one egg. This replacement should not affect the flavor of your finished product, but it may create a slightly stiffer texture.
12. Soy Lecithin
Soy lecithin is a byproduct of soybean oil and has binding properties similar to that of eggs. It’s frequently added to commercially prepared foods because of its ability to mix and hold ingredients together. Adding 1 tablespoon (14 grams) of soy lecithin powder to your recipe can replace one egg.