Substitute Eggs in Baked Goods
A frequently asked question
The role of a whole egg in baked goods:
- keep ingredients together (binding)
- create volume to rise (leaven).
Ground flaxseed and aquafaba work to bind and create volume too, but they are not to be used on their own as a scrambled or fried egg. Here are two ways you can simulate an egg with whole (unprocessed) foods:
Ground flaxseed (a.k.a. flaxseed meal)
Use flaxseed for binding if rise and volume are not critical. Use with denser recipes (brownies, cookies, muffins, quick breads).
1T ground flaxseed + 2.5T warm water.
Whisk. Refrigerate to set until gooey and sticky (~15m).
Aquafaba (cooking water of / liquid in canned garbanzo beans)
For binding and leavening. This is the most versatile for any recipes (angel cake, macaroon, meringue, brioche)
1 whole egg: Whisk 3T aquafaba to aerate until light and foamy (~1m).
1 egg white: Whip 2T aquafaba with mixer on medium-high until medium peaks form (~10m).
As you probably have heard, intense bushfires are currently happening in Australia. Even though they are caused by natural events, the extreme summer has caused these bushfires to be the most destructive the country has encountered. The extreme heat, dryness, and winds are a consequence of climate change. Our climate is changing due to increased greenhouse gases (e.g. carbon dioxide) that trap heat in the atmosphere.
When you hear about the habitat loss and the animals lost in the Australian bushfires (estimated at half a billion), know that you can help by using flaxseed or aquafaba instead of eggs in your baked goods. Generally, foods that require the breeding of animals have a high carbon footprint.
More immediately, consider supporting the relief efforts by WIRES and The Salvation Army Australia with money donations.
