Egg swaps: a guide to plant-based alternatives in the context of the UK bird flu crisis

UK supermarkets have declared an egg crisis in the wake of bird flu and the summer heatwave, but those who want their usual dose of egg options have no not have to suffer.

< p class="dcr-18sg7f2">Solutions offered by supermarkets so far include egg rationing and higher prices, but there is another alternative that vegan chefs recommend for years: plant-based substitutes.

Eggs are an important ingredient because they serve many purposes in cooking and baking. They provide richness, structure and texture, in addition to being emulsifiers and binders. They are also a good source of protein and vitamins.

There are many effective substitutes that can help consumers avoid egg shortages, while providing health benefits, by reducing carbon emissions and eliminating the negative impact of industrial agriculture on animal welfare.

Alexis Gauthier, who runs the star-studded vegan restaurant Gauthier Soho, says that in classic French cuisine, the use of eggs is divided into whites and yolks. Egg whites, which are high in protein and react easily to heat, are used to bind ingredients together and stiffen, while yolks are high in fat and cholesterol, which adds a "creamy richness and smooth" to dishes.

Here are the egg swaps recommended by chefs.

Breakfast

The One of the best-known egg substitutes in vegan cooking is tofu mix, which has a similar texture to scrambled eggs, although it's usually mixed with spices to enhance the flavor.

At Gauthier's casual 123V restaurant, he uses silken tofu to recreate scrambled eggs, adding turmeric for color and kala namak, a black Himalayan salt readily available in supermarkets around South Asian which has a subtle sulfurous aroma that resembles the taste of egg.

Ro xy Pope, co-founder of So Vegan, says tofu is "a fantastic source of protein and calcium", while fortified plant milks can be added to create a more runny texture and incorporate vitamin B12. p>

Bettina Campolucci Bordi, a plant-based chef, says you can also experiment with texture by choosing silken or firm tofu.

She recommends trying a chickpea scramble by mashing half a can of chickpeas and leaving the rest whole for texture, and cooking with vegetables and a tomato sauce.

In the morning, she also prepares a chickpea omelette using chickpea flour, baking soda and apple cider vinegar, served with seasonal vegetables - quick, easy and much cheaper than eggs.

Burgers, patties and donuts

These dishes all use egg as a binder to keep ingredients from falling apart when fried.

Chefs recommend using a "flax egg" instead, which is made from seeds of ground flax soaked in water until gelatinous.

Ben Pook, co-founder of So Vegan, suggests combining this with oats and chickpea flour, which absorb moisture and prevent the patties from falling apart. Flax seeds are also a good source of omega-3 fatty acids, which improve heart health.

Cakes and baking

Eggs give cakes a rich, moist taste , but there are plenty of vegan tricks bakers use that you can try.

Valentina Fois, who runs Lele's vegan food consultancy, uses a ripe banana or chia seeds in his cakes, while Campolucci Bordi says any mash will work, including sweet potato, carrot or apple. Adding a pinch of apple cider vinegar will make baked goods fluffier.

Aquafaba, the juice from a can of chickpeas, is commonly used as an alternative to egg whites, although results may differ. Pope uses them for meringues, but warns they won't stay as crispy for long, so they need to be consumed quickly.

Food influencer Samah Lakha makes a mousse with chocolate using aquafaba instead of egg whites, although she says it's a better substitute for texture than taste.

The milk of coconut, cashew butter and vanilla combined with maple syrup for sweetness will help dial in the richness, and can make an effective vegan custard thanks to the high fat content of the ingredients, she adds.

Gastronomy

If you want to experiment with fine cooking techniques, Gauthier uses potato protein to recreate egg white – he recommends Sosa products – in dishes like macaroons. Instead of egg yolks, it uses pea protein - purchased from Yumgo - in combination with rapeseed oil...