So, you want to try vegan eggs but don’t know where to start? Don’t worry! This guide breaks down everything you need to know about plant-based egg alternatives in simple, easy-to-understand terms.
Why Go Egg-Free?
People choose vegan eggs like Peggs for many reasons, including health concerns, environmental impact, animal welfare, allergies, or simply trying something new!
Common Vegan Egg Replacements
For Baking
- Flax Eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit for 5 minutes until goopy. Great for cookies, muffins, and quick breads.
- Applesauce or Banana: Use ¼ cup applesauce or half a mashed banana to replace each egg. Works well in sweet baked goods.
- Commercial Egg Replacer: Follow package directions. These are neutral in flavor and work in most recipes.
- For Scrambles, Omelets, and Quiches
- Tofu: Firm or extra-firm tofu, crumbled and seasoned with turmeric for color, nutritional yeast for flavor, and black salt (kala namak) for that sulphury egg taste.
Chickpea Flour or Store-Bought Liquid Vegan Eggs: Both can be used to create omelets and scrambles that cook up similar to chicken eggs.
Tips for Success
- Master the Flavor Boosters: Black salt (kala namak) is your best friend for that authentic “eggy” flavor—start with just a pinch as it’s potent. Add a tiny amount of turmeric for golden color without affecting taste. Nutritional yeast creates that savory depth that makes vegan eggs satisfying.
- Perfect Your Cooking Method: Vegan eggs need lower heat and more time than chicken eggs. For tofu scrambles, allow the edges to develop a slight crust for better texture. For liquid vegan eggs, cover the pan for the first few minutes to help them set properly.
- Texture Matters: Different vegan eggs create different textures. Soft tofu makes creamier scrambles, while extra-firm creates a chewier result. For baking, match your egg replacer to your recipe—flax eggs provide structure, while applesauce adds moisture.
- Don’t Forget the Fat: A good quality oil or vegan butter improves both flavor and texture in vegan egg dishes. This helps mimic the richness of conventional eggs and prevents sticking to the pan.
Easy Beginner Recipe: Simple Tofu Scramble
Ingredients:
- 1 block firm tofu
- 2 tablespoons nutritional yeast
- ¼ teaspoon turmeric
- ¼ teaspoon black salt (kala namak)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Veggies of choice (optional)
Steps:
- Drain tofu and crumble with your hands.
- Heat oil in a pan over medium heat.
- Add tofu and all seasonings.
- Cook for 5-7 minutes, stirring occasionally.
- If using veggies, add them halfway through cooking.
- Serve hot with toast or breakfast potatoes.
What to Expect
Your first vegan eggs won’t taste exactly like chicken eggs and that’s okay! Think of them as delicious alternatives rather than perfect replicas. The texture might be different too: tofu scrambles tend to be denser, while chickpea omelets have a unique creaminess that’s satisfying in its own way.
Different brands of commercial egg replacers vary significantly in taste and performance. If you don’t like one, try another before giving up. Many people find they actually prefer certain vegan egg dishes over conventional eggs after their taste buds adjust.
Remember, cooking is about experimenting and having fun. Don’t be afraid to adjust recipes to suit your taste preferences. Each attempt gets better as you learn what works for you. Soon, you’ll be whipping up vegan omelets, scrambles, and baked goods like a pro!
