Learn more about food with this collection
How to make sustainable choices in everyday life
Identifying ways to reduce waste and conserve resources
Understanding the impact of human actions on the environment
Egg substitutes
It is difficult to find a complete substitute for eggs.
Egg emulsifiers are the easiest to replace, such as soy lecithin as a substitute. Flax or chia seeds, bananas or mustard can also be used to stabilise emulsion droplets.
Eggs as thickeners are harder to replace, although ground flax or chia seed can work well in cookies or muffins.
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Eggs
Eggs contain over 40 different proteins, which hold the key to their culinary success.
- Heat or whisking causes irreversible coagulation and transforms eggs into semi-solid or solid states.
- When egg whites are whisked, it unravels proteins and a...
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Replacing eggs’ foaming ability
Aquafaba is a temperature-resistant foamer made from the water in which legumes such as chickpeas have been cooked.
The liquid contains protein, starch and fibre useful for egg-free meringues.
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