You are here: Home Food & Kitchen Nutrition Eating Vegan: Answering the Egg Question Eating Vegan: Answering the Egg Question by Becky Striepe January 28, 2010, 3:00 pm 15 Comments Last week, a commenter on my post about giving up cheese mentioned that eggs are a real stumbling block for her. She didn’t specify whether it was eggs in baking or the whole egg that she missed, but either way it’s a topic that bears addressing! While I can’t promise that there’s a reasonable vegan equivalent for something like deviled eggs, there are lots of options to satisfy your eggy desires without any animal products! Baking There are a ton of different ways to substitute eggs in baking, and the Worldwide Vegan Bake Sale website covers all of my favorites. The key with eggs is that sometimes they’re being used for binding in recipes, sometimes for moisture, and sometimes both. It might take some experimenting to get the right replacement. Luckily, you can find whole recipes for pretty much anything you’d want to make. I highly recommend Vegweb for baking recipes. Breakfast and Brunch Giving up eggs doesn’t have to mean giving up your favorite breakfast and brunch foods! Check out this awesome frittata recipe from Veg Cooking. If a simple scramble is what you’re after, the PPK’s tofu scramble is my favorite. It’s really flexible, too! You can use whatever veggies you have on hand. Commenter Cheeseless had an intriguing recommendation in the omelet department: About the eggs…Vegan Brunch by Isa Chandra Moskowitz has some tofu omelette recipes that feature black salt, which has a very sulfuric smell/taste that is similar to eggs. So similar in fact, that I made it and then couldn’t bring myself to eat it!!! But if you are craving eggs, it might be perfect! I’m definitely going to be on the hunt for some black salt! My omnivorous husband might enjoy an eggy-tasting omelet. For a starchier breakfast option, these 5 Minute Pancakes are a family favorite in my house. Sometimes we mix in blueberries or banana, too! I also really like the look of 101 Cookbooks’ Spinach-Mushroom Quiche! Elsewhere Giving up eggs also means giving up conventional mayonnaise, but don’t despair! Veganaise makes a mayo substitute that is out of control delicious. I will not name names, but do not be fooled by some other brands of soy mayo! Most of them taste really fake, but I promise you that Veganaise tastes just like the real thing. You can find it at your local co-op or at Whole Foods. One of my favorite Veganaise-based recipes is Fegg Salad. It’s not quite like an old fashioned egg salad sandwich, but it’s definitely delicious! It’s great in sandwich form or on a bed of greens. Tofu is a pretty good egg substitute for things like fried rice or in soups. Just crumble firm tofu in at the same time that you’d normally scramble in an egg. So, this is where I turn to you guys: did that answer your eggy questions? Are there other places in your diet that you’d miss the egg that aren’t covered here? Image Credits: Eggs. Creative Commons photo by wwworks Vegan Sweet Potato Muffins by Becky Striepe See more Previous article Tasty Travel: Seven Tips To Explore New Farmers’ Markets When On The Road Next article Grass Fed Beef Still Has E. Coli Danger 12 Comments Leave a Reply I was vegan for four years and never missed the taste of eggs during that time. Now our family gets eggs from a little girl who has hens as companion animals. I like having a local protein source, but I never feel a need to bake with them because I’m so experienced in vegan baking! I consider every egg precious – we don’t get many of them – so I don’t want to waste them. (But I did recently make my own mayo with olive oil, egg yolk, and lemon juice. I like the flavor of Vegenaise just fine, but it’s made with unhealthy oils, so I sacrificed an egg yolk to make my own.) Since I discovered flaxseed as a binder I never miss eggs in baking! Reply Black salt can be found in Indian grocery stores. It’s actually not black in color but a lovely rose-pink. Reply I agree that baking without eggs is easy-breezy, after a while… every now & then I get fresh eggs from a friend who keeps pet chickens, & I also never ‘waste’ them just for baking! My favorite eggless baking tool is the ‘eggless binder powder’ at http://www.veganbaking.net/vegan-recipes/eggless-binders/eggless-binder-powder.html… this recipe makes a huge batch, that lasts forever & works great! Reply Thanks for the recipe, Evz! There’s something about store bought egg replacers that bugs me (can’t put my finger on it). This will be nice to have around! Reply I must admit that after years of vegan baking I am missing eggs. I think that pastries and cakes made with raising agents or egg replacers always have the same consistency, which is pretty boring. Like that kind of dry, fluffy yet chocolatey consistency the original sacher torte has, is not possible without eggs. Also that kind of really runny mudcake requires eggs, and meringues of course! But if anybody has ideas for these things, I’d love to hear it! Reply Thanks for this article and all these great tips and links! i am so excited to try that pancake recipe! I am also going to start baking with more egg substitues. One of my frustrations is that i am always looking for protein sources and while i do try to avoid over processed food, i love the pasta with the omgea 3 and protein – but it has EGGS! And sometimes, you just want a fried egg *drool* that said, i am lucky enough to live where i can get organic, free range, blah blah blah from a place i trust. i don’t support factory farmed ‘regular’ eggs. Reply Hi kate– just a quick thought: it’s more common in the US for people to eat too MUCH protein, rather than too little! You may already know all this, but I thought I’d chime it in just in case… we need about 10-12% of our calories to be protein, which is fiendishly easy to get. Even if you only ate fruits/ veggies/ grains, you’d get enough protein just by fulfilling your calorie requirements… On the other hand, protein levels at 15-18% of consumed calories (as frequently found in the SAD) have been shown to contribute to osteoporosis and diabetes… So, definitely enjoy ethical eggs, if you’re cravin’em –but I wouldn’t worry about looking too hard for protein. It’s all over the place! For more on protein needs, check out http://www.vrg.org/nutrition/protein.htm. There’s also a good article about ‘Cracking the Egg Label Code’ at http://www.huffingtonpost.com/ellen-kanner/meatless-monday-cracking_b_416144.html, for ethics-minded egg consumers who don’t know any individual chicken-keepers. Reply For baking, I use the powdered egg replacer and love it! Reply I don’t miss really anything except for the ability to make a quick omelette (or as kate said, just wanting a fried egg). It’s been over 15 years or so since I’ve knowingly eaten any animal product so it’s just one of those thing’s I’ve decided to give up trying to find. I’m not even sure I would eat an egg from a chicken that I kept as a pet though. Reply The ‘Concious Cook’ has a fabulous ‘eggless’ deviled potato recipe! Bake some potatoes and fill the centre with a delicious ‘potato/dijion/horse radish’ centre! http://www.harpercollins.ca/books/9780061874338/The_Conscious_Cook/index.aspx Reply – Thanks for the mention of the Worldwide Vegan Bake Sale 🙂 – Chandelle: FYI, you can buy a version of Veganaise with grapeseed oil. Granted, not every store may carry this variety. But you can always ask for it! 🙂 – One of the problems with eggs, at least today, is that hens have been bred to grossly overproduce eggs. Hens’ un-engineered cousins in the jungles of Southeast Asia lay about 20 eggs in the spring, then give their bodies a rest. But intensive breeding has coerced modern hens to lay up to 300 eggs a year. This takes a substantial toll on their bodies (eggs come from calcium and other nutrients in the body) puts greater strain on their systems, and increases the risk of uterine and ovarian cancer and painful malfunctions such as prolapse. So all you talented bakers, foodies, and recipe-thinker-uppers, keep up the great work on eggless baking, methodologoes, and meals, so that we can hasten the day when we can let all hens revert back to their normal body rhythms and egg production rate. Reply Evz- I have always heard this about people actually getting too much protein and never really concerned myself with my protein intake… but generally I think they’re referring to people who eat meat and dairy who get too much. It wasn’t until I started dating a guy totally obsessed with protein (and I started eating tons more beans) that I realized how great protein really is. It’s far more filling than just fruits/veggies/grains. I found it much easier to control snacking between meals when I upped my protein intake. I used to need some cookies or other high-fat food to get through the day, but beans are a healthier way to do that. And, actually, if you’re increasing the amount of exercise you do at all, I find that I need a lot of protein. While I certainly agree that meat eaters going vegetarian don’t need to worry inordinately about protein, sometimes if you’re veg for a long time you start to get into patterns of eating quick easy things that totally lack protein and you actually should put some thought into it… at least I found that I needed to 😀 Reply 3 Pings & Trackbacks Pingback:Eating Vegan: Looking for Egg Replacements during the Egg Recall? Ask a Vegan. – Eat Drink Better Pingback:Butternut Recipe: Vegetarian Sausage Rolls – Eat Drink Better Pingback:Buttermilk Substitute + 26 More This-for-That Swaps • Insteading Leave a Reply Cancel reply Your email address will not be published. Required fields are marked *Comment Name * Email * Website Upload a photo / attachment to this comment (PNG, JPG, GIF - 6 MB Max File Size): (Allowed file types: jpg, gif, png, maximum file size: 6MB.