Whats Hot ... Egg Replacers

There’s no doubt that plant-based products have enjoyed a huge surge in popularity, combine that with the renewed interest in home cooking and baking driven by successive lockdowns, and you can pretty much guarantee that vegan baking ingredients are going to be a good seller. Vegan margarine and shortening are now quite widely available and are an easy substitute for dairy in recipes, which leaves the big challenge of what do you use instead of eggs?

Eggs have several functions in baking, from adding moisture and helping to bind ingredients together to adding flavour, colour and richness. So, it makes sense that there are numerous different options when it comes to egg replacers. Brands such as Orgran, Bob’s Red Mill, or Yes You Can offer an easy-to-use powder that’s simply mixed with water, whilst Oggs Aquafaba is chickpea water that whips and whisks just like an egg. There are also store-cupboard staples that can be used: a tablespoon of ground flaxseed (or chia seeds) combined with three tablespoons of water, a tablespoon of apple cider vinegar combined with a teaspoon of baking soda or aquafaba drained from a can of chickpeas.

Click on the image below for our top picks: