With a national outbreak of salmonella food poisoning, some Brits may be put off using eggs for a while. Although not yet proven, imported eggs or dishes containing them are the leading suspects, according to BBC News.
Common sense measures like washing hands and cooking food thoroughly can reduce the chances of food poisoning. Nonetheless, it is understandable if you are looking for an alternative in the meantime. There are some surprisingly versatile options to try, from foods you can actually scramble to simple swaps for your favourite bakes.
Tofu and Mashed Banana
Silken tofu is a versatile egg substitute that works well in both savoury and sweet dishes. For baking, blend or whip the tofu until completely smooth to avoid any noticeable lumps in your mixture. You may also need to add a little extra baking powder or bicarbonate of soda to help your bake rise when using tofu. For breakfast, you can scramble firm tofu. According to Rainbowplantlife, if you mix tofu with tahini and full-fat oat milk, you can get the base of an eggy sauce.
Mashed banana can be a great substitute for eggs in baking because it helps bind ingredients together while adding moisture and a naturally soft texture. It also brings a subtle sweetness to bakes, making it particularly well-suited to cakes, muffins and pancakes.
Chickpea Flour and Apple Purée
Chickpea flour makes a simple vegan alternative to scrambled eggs. Mix with water, add spices or chopped veg, then cook in a pan until thickened and scrambled-like. A writer from Good Food noted: "The chickpea flour will take on a wonderful firm texture as it cooks." You can bake with it. The chickpea flour will bind as it cooks, giving your bake a sturdy texture. However, it has an unpleasant flavour when raw, so it is important to cook all your recipes fully before serving.
Apple purée is a great addition to cakes and bakes, helping to bind the mixture while keeping it moist as it cooks. Its flavour is mild, making it a good alternative to mashed banana if you want an egg substitute without a strong fruity taste.
Yoghurt as a Top Choice
For moist, rich bakes, swap eggs for coconut, soya or Greek yoghurt. Like apple purée, it has a subtle flavour and helps bind ingredients, though you may need to add 10–12 minutes to the baking time.
