Making Kind Choices
In response to the cruelty of factory farmed eggs, many people strive to find and buy eggs from free-run, free-range or organic farms, believing them to be more humane than eggs from factory farms. However, buying free-run, free-range or organic is not without welfare issues.
“Free-run”, “Free-range”, “cage-free” or “organic” labels in fact do not guarantee that animals are treated humanely. Animals raised on such farms often still suffer from the same painful mutilations as animals raised on conventional factory farms. The majority also continue to live in filthy, windowless warehouses, crammed together with little access to the outdoors, if any. Hens with a drop in production, if not killed on farm in often inadequate conditions, are still transported in inhumane conditions to the same slaughterhouses used by factory farms where a high percentage are scalded to death or dismembered while still conscious.
To break the cycle of animal cruelty, the only truly humane option is to choose tasty, delicious alternatives to eggs that allow you to continue enjoying quiche, scrambled eggs, lasagna or dare I say it, chocolate cake, waffles or French toast, without supporting animal suffering.
To help turn your compassion into action and make kind choices, we’ve created this section. Here, you’ll find tips on replacing eggs plus delicious and healthy cruelty-free, and cholesterol-free vegan recipes.
Replacing eggs: Different alternatives to eggs can be used, depending on the dish you are making. If eggs are leavening agents in a recipe, they can be replaced with:
Egg Replacer – Sold in a box often in the baking section. Contains any variety of starches. Mix with water and you have an instant binder. Use in baking as a leavening agent, and to bind ingredients together (casserole, loaf, etc.).
Baking Soda – A popular leavening agent in many recipes.
Vinegar or lemon juice – For each cup required: pour 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add in soy milk to equal 1 cup. Stir and let stand for 10 minutes. For each cup you add to a recipe, reduce the baking powder by 2 teaspoons and add in 1/2 teaspoon of baking soda. If the recipe uses less than 2 tsp baking powder, then reduce it by 1 teaspoon and add in ¼ teaspoon of baking soda for each cup.
If eggs are binders, they can be replaced with:
Tofu – Tofu (firm, medium or silken), works in many recipes to mimic the consistency of eggs (for ex. frittata, quiche, egg salad) and to bind ingredients. Just drain off the water the tofu is packed in, then you’re set to use it.
Other alternatives are: arrowroot, soy, lecithin, flax seed, pureed fruit or vegetables and agar agar. The ratio for each egg replaced is ¼ cup of the substitute.
To add a cheesy flavour to “eggs” – Add yeast flakes (sold in most grocery and bulk stores).
To add a yellow colour to tofu – Sprinkle with turmeric (a spice) or nutritional yeast.
If eggs are to add liquid, alternatives include: Bananas – Especially good in baked foods (pancakes, muffins, and breads). Mash or blend approximately ½ a banana per egg being replaced. Bananas won’t help your dish rise or turn out light and fluffy, so be sure to add a bit of baking powder or baking soda to help it rise if needed.
Apple sauce – Also adds moisture in baked foods. Blend approximately ¼ cup of applesauce per egg being replaced. Fruit Juice, soy milk, water or other pureed fruit can also be used.
