Replacing eggs with plants
Egg substitutes made with plant-based ingredients are becoming increasingly popular these days, whether for health, food allergy, ethical, or ecological reasons. They offer a convenient and versatile alternative to traditional eggs in many recipes.
The problem of replacing the egg boils down to replacing its functionality for the application in which the whole egg, egg white or egg yolk is used. For example, when you want to replace egg whites, especially for their abundant properties, legume proteins are good solutions because of their emulsifying properties.
There are already several culinary ingredients used to replace eggs:
- Mashed fruit and vegetable purees: Mashed bananas, unsweetened applesauce, or squash purees can be used to add moisture and sweetness to recipes. They are ideal for muffins, cookies, or quick breads
- Legume proteins (and cooking waters such as Aquafaba, chickpeas) can be used to create emulsions and flavours comparable to eggs.
- Tofu: One of the most used vegan egg substitutes is silken tofu. Which is a variety of tofu with a smooth and creamy texture. It can be used to bind and thicken recipes. It is often used in the preparation of vegan cakes, creams, or quiches.
- Flax or chia seeds. Diluted in water, these seeds can be used as a substitute for eggs in sweet or savoury recipes.
- Corn starches, or other sources, are also commonly used egg substitutes. They can be mixed with water to create a thick paste that can be used as a binder in recipes. This is especially suitable for pancake, waffle, or pancake recipes.
- Vegetable juices (soy, almond,) are versatile egg substitutes that can be used in many recipes. They can be mixed with starch or flour to create a batter that can be used as a binder for pancake, waffle, pancake, or quiche recipes.
- Apple cider vinegar combined with baking soda, can also be used as an egg substitute in some recipes. This combination is often used in cake or muffin recipes.
- Seaweed is also a solution to replace eggs. Their effect on the texture of savoury or sweet products can compensate for the absence of eggs.
In conclusion, egg substitutes made with plant-based ingredients offer a convenient and versatile alternative to traditional eggs. It’s important to note that each alternative can affect the taste or texture of the recipe, so feel free to experiment to find the option that works best for your dish.
Among these companies, we can mention some French companies with which Science 2 Food has had contacts. Of course, this list is far from exhaustive. These companies offer plant-based solutions to replace egg whites, whole eggs, and yolks in various preparations with examples of applications and recipes:
- The Very Food Co.
- The Papondu
There are solutions for omelettes, mousses, creams, pastries, pastries and biscuits for example.
Science 2 Food, in its “clean label” approach, has solutions to test for companies that want to replace eggs, or improve their egg substitute recipe.