Vegan egg?

It's weird. I found it very unsettling and wouldn't eat it again but it'd be perfect for omelettes and great for baking.

http://followyourheart.com/veganegg/

MelaniaTrump wrote: »

@AnnieintheN0rth = no, it will not work as an egg substitute
Ingredients: Whole algal flour, whole algal protein, modified cellulose, cellulose, gellan gum, calcium lactate (plant source), carrageenan, nutritional yeast, black salt

All vegan egg susbtitutes are a blend of starches and thickeners.. which is exactly what this is.

Ener-G, which is the most popular on the market has the following ingredients:
Ingredients: Potato Starch,Tapioca Flour, Leavening (Calcium Lactate, Calcium Carbonate, Cream of Tartar), Cellulose Gum, Modified Cellulose.

From the website:
"Delight in the taste and texture of eggs with this incredible new whole egg replacer! Enjoy the versatility you expect from eggs while positively impacting your health, the environment, and creating a more humane world. Bake cookies, muffins, cakes, and even cook up fluffy scrambled eggs and omelets!"

MelaniaTrump wrote: »

Recipes often call for an egg, not for the taste, but because it needs a substance to make it fluffier or fuller.
Adding flours, cellulose, gums, and starches will give the taste of egg, but not the texture.

You're wrong. I hate to be adamant about it, but they call for an egg because they need a binder... and this is a binder. It's designed to hold the recipe together and has nothing to do with the flavor, although using a flavorful binder adds depth to a recipe.

I've been baking and cooking food using vegan ingredients for over a decade... very effectively, I might add.

MelaniaTrump wrote: »

My mother in law was a baker, and she talked about this. I was misguided by her.
Geez, now I get bashed. Oh great.

No one's bashing you... just being reassuring that there are other viable methods. I, too, have been a professional baker in my past. It's a tough job, but because it relies so much on chemical processes, there are very many effective substitutions for pretty much any ingredient. It's all about understanding how the ingredients react together during the process and what purpose they serve in that process.

AnnieintheN0rth wrote: »

I've been looking for an egg substitute to use in a bread machine. You think this might work?

For baking you could try the liquid from cooking dried beans or drained from canned beans. I've read about this a few times (haven't done it myself yet), and just found this fairly comprehensive discussion of possible uses. It doesn't sound like it would work for omelets or scrambled eggs (which I wouldn't have expected, but then I wouldn't have expected you could make meringues or royal icing with bean liquid either).

http://www.glueandglitter.com/2015/04/14/aquafaba-magical-egg-replacer-for-vegan-meringue-recipes-and-beyond/

I really don't like the sound of that haha. For a substitute I use banana or tofu.

I've wanted to try the follow your heart vegan egg! I have seen such good reviews.