Brownies pretty much cannot be made with egg substitutes.

There are some brownie recipes out there that don't call for eggs or egg subs and those work fine, but I found out the hard way that you can't just use egg sub instead of eggs in recipes/boxed brownies. I tried about five times before giving up.

But Nature's Path makes a really nice boxed vegan brownie... just add water and oil.

But Nature's Path makes a really nice boxed vegan brownie... just add water and oil.
You said that before, and I forgot to look for it. I'll have to keep an eye out. I know my regular grocery carries some Nature's Path.

Brownies pretty much cannot be made with egg substitutes.

There are some brownie recipes out there that don't call for eggs or egg subs and those work fine, but I found out the hard way that you can't just use egg sub instead of eggs in recipes/boxed brownies. I tried about five times before giving up.:cry: :cry:

Just wondering... what went wrong with them? I think I tried a brownie mix once and just left out the eggs. I forget how they came out. I could definitely deal with a brownie that didn't rise well, so long as it had a nice, chewy, fudgey texture...

I'll have to look around for Nature's Path vegan brownie mix. I don't know if ground flax seeds would be a good idea for egg replacer in this case. I think I heard something about flax seed oils turning into trans fats if they were heated too much- but maybe this doesn't happen when they're baked in something.

Pescas, why do you buy them if you dont like them? I used to like eggs a lot (scrambled, hard-boiled, deviled, egg foo yong...) but I miss baked items that happen to contain eggs much more. I'm not getting on your case or anything...

(Tom, who's definitely NOT the Vegan Police... :notvegan: )

Tesseract, I heard about something called "black salt"... supposedly it makes things taste eggy. I'm not sure though; I vaguely remember it was a seasoning used in Indian cooking...

I think I heard something about flax seed oils turning into trans fats if they were heated too much- but maybe this doesn't happen when they're baked in something.



Do me a favor and find out about this - stat! If that's the case, I'm digesting TRANS FAT...and that is NO GOOD!

Tesseract, I heard about something called "black salt"... supposedly it makes things taste eggy. I'm not sure though; I vaguely remember it was a seasoning used in Indian cooking...
Yeah, froggy talks about that all the time. Apparently it's the sulfur in it.

I recently needed an egg substitute for a "beanloaf" (like a meatloaf but with beans). The recipe had called for flaxseed but my last batch went rancid despite being kept in the freezer. So I took a chance and whisked 1/8 tsp xanthan gum into 1/4 cup water and it made this thick jelly like goo. If I closed my eyes it felt like egg white. I put that into my beanloaf and it was an EXCELLENT binder. The loaf held together just fine and seemed to rise a bit in cooking. I know xanthan gum is used in gluten free cooking to help the bread rise so maybe that's why.

But I will try it in some cookies next. It felt just like a beaten egg. I use xanthan gum in cosmetic making and it has never let me down. It is amazing how it can make mere water thick.

Energy Replacer and smashed bananas are great for baking and such. Tofu is a nice replacement for actual eggs. It takes some getting use to, however, you can do it. Try adding some herbs, spices, or hot sauce!

Stores like Whole Foods and Trader Joe's sell lots of vegan cookies and stuff, and it's easy to make eggless baked treats at home.

I replace eggs with water. 1/4 c water per egg. It works for all my cookie and cake recipes.

If you find that your baked goods aren't rising, see if your recipe or mix contains baking soda, and add a little bit of vinegar (less than 2 tablespoons) if it does. Remember those home-made volcanoes on science fair day? The vinegar will make the baking soda bubble just a little bit, and this will add lift to your baked goods.

In a different thread I read a post by someone who said they were vegan and ate eggs from their own chooks that were fed and kept in proper conditions etc. I want to become vegan but I love eggs. I'm unsure whether I would still be "vegan" if I ate eggs only from my own chooks... (the basis of my veganism is inhumane treatment of animals). I need some opinions..

You wouldn't technically be vegan, but if it's the right ethical choice for you, go for it. I'm still deciding on whether or not to eat my aunt & uncle's eggs (well, their chicken's eggs... ) because their chickens are pets, they just give us the eggs because they have nothing else to do with them. However, I need to find out if there's anything non-veg*n in the feed.

Eggs are terrible for your body, though, so I may not even eat them anyway. It's a tough decision.

There are many discussions on this board about the ethics of being 'vegan' with the exception of eating 'ethical' eggs. Technically if you eat eggs you are not vegan. Technically, truly ethical eggs are extremely rare. When the eggs are hatched, there's about a 50/50 split of male and female. The females are kept to lay eggs and the males are most often destroyed. In order to be ethical, you would need an equal number of roosters as hens. Another option would be to keep rescued hens. Even then it's debateable about whether or not it is right to steal their eggs.

What it comes down to is what you are comfortable with, and what you feel is right, and fits best with your ethics.

The only time I have missed eggs in the past year of being a vegan (yay!) is French Toast. I have tried a ton of different vegan french toast recipes with zero success until this morning!!! :chef:

I made the Fronch Toast recipe from Vegan with a Vengeance and it was so good. Even though I heard this cookbook was great - I didn't buy it till the other day - duh! It is worth it just for the yummy breakfast I had this morning!

I found No egg, natural egg replacer made by Orgran in our local health store and found it to be ok so far. Only been vegan for a month (vegetarian for 25 years) took a while I hate to say. I saw the dvd of PETA's "MEAT YOUR MEAT" and only got through half of it. I really couldnt watch it all. So my daughter and I are vegan now and its all very new with the baking. The food isnt very different, except for the french toast ( I will have to try and get the book) and the scrambled eggs, although you can make a fantastic tofu scramble with veg sausages and tomato with rye toast. MMMMMM back to the eggs, I made a xmas fruit cake with the No egg and vegan marg and it turned out great! I tried a favourite chocolate red velvet cake recipe today with alterations for the butter ,buttermilk and egg replacer and It was also great. The icing needs some work as it was loaded with buttter. But I think it has been worth every bite!

thanks guys, I am new to being a vegan. I have been vegetarian for about a year.
texaspice that french toast sounds great, would you be able to share how you make it? I love french toast.

Here is the French Toast recipe from Vegan with a Vengeance. I (and almost every veg*n everywhere) highly recommend this cookbook.

Loaf of Italian or French bread - preferrably stale
1/2 cup soy creamer (or just plain soy or rice milk if you don't have the creamer)
1/2 cup soy milk
2 Tablespoons cornstarch
1/4 cup chickpea flour.

Mix the creamer and milk with the cornstarch until it dissolves - add the chickpea flour and mix until most is absorbed. Some lumps are okay.

Dip the bread and fry it up in a pan with canola or vegetable oil.

This is my forth try at vegan french toast and the best one by far (at least for me...) Enjoy!:bow:

Hey There:vebo:

I have been a l/o veggie for 16 years....but never drank milk ever...have always liked cheese and eggs....but have been egg free for three months...I dont know what happened one day i made an egg and it was sitting on my plate and the smell and taste just got to me and i dont see myself eating eggs again but it has been hard cause sooo many cookies and cakes are made with eggs...that i have been doing alot of research on baking egg free and there are a ton of great recipes on here....bigg THANX for that..i dont cook/bake well but am gonna give it a try and am sooo looking forward to it.

Congrats for being egg free for that long! And good luck with baking!! :) I like baking so much and it isn't as hard as I thought it'd be. Especially with all the great recipes out there.

I recommend the chocolate chip cookie recipe from Silks's website (silkissoy.com). It's also listed in the recipe section here, under Akasha's chocolate chip cookies, I think. BEST recipe EVER.

I always use milled flax seed and water for my egg substitute when baking and have always had good results. You also get your omegas this way :).

Congrats for being egg free for that long! And good luck with baking!! :) I like baking so much and it isn't as hard as I thought it'd be. Especially with all the great recipes out there.

I recommend the chocolate chip cookie recipe from Silks's website (silkissoy.com). It's also listed in the recipe section here, under Akasha's chocolate chip cookies, I think. BEST recipe EVER.

Thanx both of you sooo much for the heads up on the chocolte chip cookie recipe and the flax seed and water...much appreciated...

That chocolate chip cookie recipe is AMAZING. I need to be careful with it though, I eat wayy too many of those cookies.

Vegetarian total of... oh, 4 years I'd say... attempting the vegan side of things finally. I've heard all of the below are good as egg replacers, but WHEN do you use the different ones?? Obviously Tofu works great for things like pie and scrambling, but what about the rest?

• Ener-G Egg Replacer (follow directions on box)
• 1 banana (for cake recipies)
• 2 Tbsp corn starch
• 2 Tbsp arrowroot flour
• 2 Tbsp potato starch
• 2 Tbsp soy milk powder & 2 Tbsp water
• 2 Tbsp mashed silken tofu

(I picked up more bananas and some of the EnerG Egg Replacer today, just wondering how the others are superior, and when?)

Vegetarian total of... oh, 4 years I'd say... attempting the vegan side of things finally. I've heard all of the below are good as egg replacers, but WHEN do you use the different ones?? Obviously Tofu works great for things like pie and scrambling, but what about the rest?

• Ener-G Egg Replacer (follow directions on box)
• 1 banana (for cake recipies)
• 2 Tbsp corn starch
• 2 Tbsp arrowroot flour
• 2 Tbsp potato starch
• 2 Tbsp soy milk powder & 2 Tbsp water
• 2 Tbsp mashed silken tofu

(I picked up more bananas and some of the EnerG Egg Replacer today, just wondering how the others are superior, and when?)


I've had amazing luck with one you haven't mentioned: applesauce. I just use 1/4 unsweetened applesauce instead of an egg in cookies and banana-bread type baking. I find using applesauce instead of an egg in these recipes actually improves them. Actually, my mom called me up the other night to tell me when she was making zucchini loaf, she made one with the egg, and one with the applesauce. Guess which one turned out much better? :lol:

If you're in doubt when to use a certain egg replacer, just google a vegan version of that recipe to see what they used. For the record, I have never used the commercial boxed egg replacer powders. Applesauce just works too well :) (and doesn't have the taste that banana adds to the item).

Thanks fyvel! :) Now I get to look and see if I have that on hand, lol. I am mostly baking muffins and quick breads these days so applesauce sounds like just the thing! :)

Thanks fyvel! :) Now I get to look and see if I have that on hand, lol. I am mostly baking muffins and quick breads these days so applesauce sounds like just the thing! :)


I've never tried applesauce in muffins (don't usually bake them) but see no reason why it wouldn't work. Good luck, and let me know how they turn out :)

(I'd also like to add that with my mom's little zucchini bread experiment, the bread with applesauce raised much higher than the bread with the egg - I'm not sure why it would do this but it may be due to the acid in the applesauce reacting with the baking soda).

I haven't consumed eggs in the form of eggs for nearly 10 years.

But I only stopped consuming eggs in baked goods about a year and a bit ago. I have found though, that having the egg "out" to decline baked goods prevents me from snacking on things that aren't really healthy for me, or are largely an empty calorie source. It is second nature now to decline.

There are so many amazing recipes out there that don't include eggs!

i used to love eggs too. ate them every chance I had. now, i can't stand the sight of them. i avoid them like the plague because everytime i see eggs at the supermarket, or see egg ingredients in a recipe, images of how chickens suffer in order to push out that egg come streaming into my brain. its really gross. i guess it helps because it helps me from eating random things and helps me refrain from snacking too.