- Today on The Edgy Veg,
Harley and I are going to show you
the effect of different
egg replacers in a recipe.
So, hi.
She just wouldn't sit still,
so that's why I'm holding her,
so I can film this intro.
I'm going to use three
popular egg replacers
to see how they affect a cookie recipe,
and then when you're baking,
depending on how it affects the recipe,
you can use that when you're deciding
which egg replacer to use.
Today, I'm going to use a flaxseed egg,
aquafaba because it's very popular now,
and then also, the vegan egg.
We'll see does using this
in the recipe make it denser
or does it make it fluffier,
or does it make it more moist?
So, let's find out.
I wanted a pretty neutral
recipe to test this out,
so I'm going to use
the Literally Dying
Skillet Cookie a la Mode
from my cookbook and just
make normal cookies out of it.
You can really use this for
any recipe that you have.
I just find chocolate chip cookies
are a good base, easy recipe.
Everyone knows what they want
their chocolate chip cookie to be like.
She's killing me today.
Harley.
(phone ringing)
Are you fucking?
It's very crazy around
here all of a sudden.
I find people have the one way
that they like their cookie,
whether it's like a crispy
chocolate chip cookie
or a moist chocolate chip cookie,
or a chewy one, or whatever,
so I feel like this is a good
baseline to test these guys.
When you're looking for an
egg replacer for baking,
(dog barking)
Egg replacers have on
chocolate chip cookies.
(dog barking)
Would you guys?
Being a mother is hard work.
When you're looking for
an egg replacer in baking,
the main job of the egg
is to act as a binder
and then to also add moisture.
When we're looking at aquafaba,
it's about three tablespoons, fluffed,
is the equivalent to one egg.
To make a flax egg, it's
one tablespoon of flax,
and three tablespoons of water whisked,
and then let it sit for five minutes.
Then, with this vegan egg,
(dog barking)
Then, with the vegan egg, it
says that it's two tablespoons
and half a cup of cold
water to make one egg.
Let's see if these hold up for moisture
and if they hold up for bonding.
To get aquafaba, you
need a can of chick peas,
and what I do is I just
make a hole in each end.
Then just drain out the
aquafaba, and measure it out.
You want three tablespoons for one egg.
This recipe calls for two eggs normally
in chocolate chip cookies,
so I'm using six tablespoons.
Then you just want to whisk
it until it's prepped.
For the flax egg, again we want two eggs,
so I'm using two tablespoons of the flax,
six tablespoons of water.
Mix that together with a fork.
Alright, we have half a cup of water,
two tablespoons of this powder,
and then again, we're gonna whisk that.
Alright, so now, I have
three different batches
of this cookie recipe, which
I'm going to use for the base,
and then just throw in the
different egg replacers
to see which one works.
First, I'm going to mix
up my wet ingredients,
my sugar, my butter,
and then add the dry ingredients,
and then add the egg mixture.
(upbeat music)
(mixer whirring)
Harley and Winston, over there.
At first glance, they
all look very different.
We have the vegan egg on my left,
which looks lighter and almost like
it needs a longer time to cook.
It's much lighter than the rest of them,
which are a bit more golden brown.
The flax egg, it looks a bit denser,
and also you can see
the little flax seeds,
so it makes it look a little bit darker.
It definitely cooked a lot more
than the vegan egg did.
Then the aquafaba, I actually think,
is the closest thing to looking
like a normal, normal non-vegan
chocolate chip cookie.
They tend to melt and disperse
a lot more than the other two did,
and it also browned more
like I'm used to seeing
in chocolate chip cookies.
It's a little bit firmer as well,
which I did not think would be the case.
I definitely thought the vegan
egg would be the least firm.
Even if I look at the bottoms,
this is the aquafaba, and it browns.
I was really worried looking at these
that I was going to burn
the bottom of these cookies
verses these two where
these are a lot lighter,
and this one's even lighter than that.
That's interesting.
I'm going to break each one
of these cookies in half,
just because I'm curious to
see what the inside looks like.
Now again, if you want to
cook these cookies for longer,
you can definitely do that,
but I'm definitely a fan
of the perfectly undercooked cookie.
This one looks almost like doughy,
but not in like a nice,
I mean it tastes like it,
but it's not a great undercooked texture.
Okay, this one's the flax egg.
Okay, that's a bit better.
It's more of a springy,
doughy undercooked texture.
Chewier.
It's denser than the other one.
Then the aquafaba,
I think in terms of look of the texture,
it's definitely my favorite.
So far aquafaba's winning.
Oh, okay.
This is crispy on the outside
and chewy and dense on the inside,
which I think is my favorite.
They're all really good.
They're just different.
I think the vegan egg one
might be my least favorite.
Yeah, it's too buttery and raw tasting,
so I think flax egg and aquafaba
are the clear winner for me.
I mean, the vegan egg definitely works.
It's holding it together.
It's giving it nice moisture.
I just don't love the texture as much,
so if you are looking for
the perfect egg substitute
for your baking or cookies,
I mean obviously this is
a little bit different
depending on what you are baking.
If you like a denser cookie,
I would definitely go with the flax egg.
That would also be for muffins and breads,
like banana bread, zucchini
bread, that sort of thing.
If you want a cookie that
is crispy on the outside
and really moist and chewy on the inside,
I would definitely go with the aquafaba.
That's my preferred type of cookie.
I love a nice, crispy
outside and dense inside.
Then if you want a really pillowy cookie,
I would go with the vegan egg,
which might be really
good in cakes actually.
It's like eating a cloud.
In terms of taste, you can't
taste the egg replacers,
so there's no real difference in taste,
except for the flax egg,
which does take a little bit harder,
which is why I think it'd be good
in muffins and breads and stuff.
Alright, guys.
There you have it.
Three egg replacers and how
they differ in their baking.
If you guys like this type of video,
make sure you give this
video a big thumbs up.
Let me know in the comment section below
what common baking or cooking ingredient
you want me to test out next.
Also, if you are new here, hello. Welcome!
Please hit the subscribe button,
and I will see you next time.
(dogs barking)
No!
