A guide to egg replacements by Tod Bradbury

Replacing eggs in baking and cooking is very simple. Whether you are baking a cake or fancy some ‘egg’ fried rice, there is a plant-based alternative available.

Egg production is cruel. Let’s briefly explain why:

Male chicks are useless to the egg industry as they do not produce eggs, and because they don’t grow as fast or big as broiler chickens who are selectively bred for meat, so they are disposed of – either by gassing, suffocation, or being ground up alive. The lives of laying hens are miserable too; whether caged or ‘free range’, Animal Aid investigations have found that these labels mean nothing when it comes to their well-being. And once they no longer produce the amount of eggs to be considered profitable, the hens are sent to slaughter – usually at about 16 months old.

You can see a brief video of Animal Aid’s investigations into egg farms here. Please note it does contain scenes that some viewers may find graphic and upsetting.

Egg replacements are very easy to come across nowadays.

Commercial egg replacers are also available from most health food shops and some supermarkets. Such as Orgran’s Egg Replacer, or Follow Your Heart’s Vegan Egg!

I have included a few recipes below, both sweet and savoury, for you – why not give them a try and let us know how you get on?

1. Coffee and Walnut Cake with Mocha Icing

2. Vegan Banana Cupcakes with Peanut Butter Frosting

3. Tofu Scramble – a vegan scrambled egg alternative

4. Vegan ‘Egg’ Fried Rice – using chickpea flour