Merle tries baking cupcakes using six vegan egg substitutes—mashed banana, aquafaba, carbonated water, water/oil/baking powder, applesauce, and flax egg—to see which does the best job at binding the ingredients without adding flavor.
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i always use applesauce because my mom always buys applesauce, it's better if you put it in a liner.
I only ever use flax egg, it tastes the best, adds fibre and it's cheap as hell!
Chia seeds ftw!
Why vegan ppl don't eat eggs? they aren't fertilized and there's a way that u're not harming the chicken like they do in industries
Should have used Applesauce
the Aquafaba needed to be beat to peaks
None of this makes sense to me as an egg replacement. An egg become a gel, when it's heated up. So we would need something that at least also thickens when heated up.
None of your substitutes did that. Some kind of starch would probably make more sense as a substitute, combined with some fat maybe. It's not easy to replace egg. Those animal proteins are quite special in their ability to become firmer, when heated up.
People with some serious chemistry knowledge need to work at this. This isn't an easy problem to tackle. And of course egg the flavour has to be right as well.
PS:
Agar agar might have similar properties to eggs in the right proportion. It certainly will make a gel and hopefull help bind everything. Maybe we could also use some of the stuff above in combination with agar agar.
Why didn't she just make the cake mix without the egg substitute and divided it by six and the added the egg alternative instead of making a "new" mixture?
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For cookies, I like flax, but use aquafaba instead of the water. I find it adds that extra bind and leavening I'm looking for.
Aquafaba is my fav and go to. I use ¼ cup as 1 egg and no problems. When I used less it didn’t work.
I love it in my pancakes and cakes/cupcakes.
Oh I also make my own baking powder. If your baking powder is no good it won’t bind well.
In cakes aquafaba worked perfectly however I used ¼ c for a egg.
Oh and I never use can aquafaba. I make my own and freeze as ice cubes to use.
3 cubes is ¼ cup. It’s worked for me ever since I found the right volume. My baked goods and other dishes needing eggs have been perfect.
Are oatmeal cookies possible without any sugar and no wheat flour.
With butter, no oils.
Ive used flaxseed gel as an egg substitute for omlettes. chickpea flour, vegan curd and flaxseed gel all beaten together will give the best vegan omlette ever. flaxseed gel acts like egg whites. take a tablespoon of flaxseed and 5 tablespoons of water. boil it and strain it immediately. let the gel cool. you can even make a larger batch of the gel and store it in a glass jar or bottle and use when needed. It stays well in the refrigerator for a couple of weeks.
Can you do this with cookies?
I’d love some vegan omelet and or soufflé recipe testing.
Redo video using everyone's suggestions. Good video.
You are 100% correct. I have tried them all too and they fall apart.
Another benefit of flax eggs: omega-3s!
What do you think of a carbonated water and chia mix for a binder?
This video was very helpful!!!
I found one and it works, one tablespoon custard powder with 2 tablespoons water, mix it up and not only is it a good binder, it gives a yellow colour you would get from eggs
My favourite egg substitute is-
1tbsp cornflour/starch
2tbsps water
They work just like eggs.
Chia eggs are my favorite