Egg replacers – we’ve got three of them!

October 26, 2017 7:19 am Published by Leave your thoughts

You’re egg-free – but what are you using instead? Perhaps you need one of our three egg replacers? Here’s what we can offer.

Orgran No Egg Egg replacer

One of our egg replacers - a mixture of potato and tapioca starches

Orgran’s No Egg egg replacer mimics the action of eggs in baking

The Orgran No Egg egg replacer is one of our most popular lines – it mimics the action of eggs in baking, with the aim of achieving the same texture and results as if you’d used eggs. It’s a mixture of potato starch and tapioca starch, with a raising agent, acidity regulator and stabiliser. There’s a pdf online with lots of recipes and instructions here: No Egg recipes. Interestingly, this egg substitute has its fans even among those who can eat eggs. They point out that the product is lower in cholesterol than actual eggs and enables them to use just as much as they need, without wasting (or buying) expensive eggs. You get a lot in a packet too – Orgran reckon that one packet of egg replacer is the equivalent of 66 eggs!

Free and Easy Egg replacer

Many customers prefer this small tub

Free and Easy egg replacer is a blend of potato and tapioca starches

Another good option is the Free and Easy egg replacer, which again is based on a blend of potato and tapioca flours. This can be used to replace the whole of the egg or just egg yolks. It works well in cakes, batters and pancakes and can even be used in meringues and custard. Many customers prefer this smaller tub to some of the other larger packets.

Orgran Easy Egg

Orgran Easy Egg aims to replace actual eggs in a meal.

Orgran Easy Egg is a revolutionary product!

Orgran Easy Egg is a bit of a revolutionary product, because instead of just mimicking the effect of eggs in a recipe, it aims to replace actual eggs. It’s a blend of gluten-free flours (chickpea flour and maize), with vegetable gums, vegetable protein and seasoning. It contains turmeric, to give it a classic golden egg colour, as well as to boost the nutritional profile, and garlic powder for a touch of extra taste. It’s basically ‘egg in a packet’: you can use it to make vegan omelettes, scrambled eggs and quiches. It can’t quite supply everything that a real egg does, but its chickpea and vegetable elements make it a really good source of protein, as well as a fine provider of fibre.

Does it sound too good to be true? It really isn’t! This blog here explains how we got on when we tested it out in the form of scrambled eggs: Orgran Easy Egg: it’s no yolk.

Homemade egg replacers

Of course, these branded egg replacers aren’t the only ways to replace eggs in your cooking: it’s entirely possible to make your own ‘workarounds’. When planning an egg replacement, you need to work out what the original role of the egg in the recipe is, to decide what would be the best alternative product. This blog here gives a good idea of what you might use to replace egg in any situation.

As that blog suggests, you may need to keep a fairly well-stocked store-cupboard. A quick rundown of likely egg alternatives suggests that the following products might be useful: flaxseed (including ground flaxseed), silken tofu, fruit puree, almond or cashew nut butter, vegetable oil, vinegar, baking powder, arrowroot powder, potato starch and cornstarch.

Eggcellent ideas, I’m sure you’ll agree.



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This post was written by Yzanne

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