Eggs & Egg Substitutes

Pasture-Raised Eggs (my favorite)

I consume a substantial amount of eggs and incorporate them into my baking routine. I prefer to have pasture-raised eggs readily available at all times. Those who follow my suggestion and transition from conventional eggs to pasture-raised ones are consistently surprised by the noticeable disparities. An ideal egg should exhibit a deep orange yolk, offering a rich texture and flavor. Opting for locally sourced pasture-raised eggs is the optimal choice, ensuring awareness of the chickens' diet. Alternatively, selecting a reputable pasture-raised brand from the store is a suitable alternative. It is imperative to conduct thorough research on the available brands at different stores since significant discrepancies exist between cage-free, free-range, and pasture-raised eggs. Cage-free eggs signify cramped conditions with limited movement for the chickens. Free-range eggs indicate minimal outdoor access for the chickens. In contrast, pasture-raised eggs guarantee at least 108 square feet of space for the chickens to roam freely outdoors and forage for insects, which enhances the eggs' quality.

Aquafaba (vegan version)

To replace eggs in vegan or egg-allergy diets, aquafaba is a suitable alternative. Simply pour the liquid from a can of chickpeas into a mixing bowl, whip it until peaks form, and use it in baking. Note that chickpeas can cause gut irritation in some cases; if you react to chickpeas, consider exploring different substitutes.

Flax Egg (vegan version)

Flax eggs are a simple and effective substitute for traditional eggs in baked goods. To create a flax egg, combine 1 tbsp of flaxseed with 2.5 tbsp of water in a small bowl. Allow the mixture to sit for a few minutes before incorporating it into your recipe. 

Digestion tip: Consider limiting your flaxseed intake to no more than 2 tablespoons per day if you experience digestive issues, as flaxseed is rich in fiber.

Chia Egg (vegan version)

A chia egg closely resembles a flax egg and has been a go-to for vegans for its strong binding properties for an extended period.To make a chia egg, combine 1 tbsp of chia seeds with 2.5 tbsp of water in a small bowl. Allow the mixture to thicken and become jelly-like. Stir until reaching the desired consistency, then incorporate it into your recipe. 

Digestion tip: Chia seeds may cause digestive upset for some individuals.

What to Avoid: Eggs that are pale yellow in color, come from chickens that are kept in confined spaces, and/or fed GMO corn or grain.