In my experience this sentence is all too true.
About a year and a half ago I started listening to the Vegan.ch-podcast. Mostly because I like listening to people speaking swiss-german dialect, but also because I was genuinely interested.
So I listened to a few episodes. And a few more …
And I read some more …
End of story: No more eggs for me. (I’m not consequent, I’m still eating cake and biscuits at other peoples homes, and I’m still baking with eggs from my mothers neighbour.)
But I don’t buy any eggs don’t cook them.
It’s really no big deal.
The only problems I’m having are with bread dumplings (not my everyday dish), spätzle (same here), pfannkuchen (the indians manage it egg-free, so I will too) and – above all – a variety of cakes.
There are all sorts of egg substitutes, apple puree, soy flour, bananas, baking pouder, you can get the whole list here (you have to scroll down a bit, also it’s in german).
I spend the year testing some of them and mostly found them wanting.
One of the freakier methods – and the only one really working for me – is the use of flax flour.
Because it tends to turn rancid I keep it in a glass in the fridge.
To substitute one egg you need about one teaspoon flax meal.
Here I’m making three ‚eggs‘.
You blend the meal with a litte water, making a thick paste.
Adding more water ( about three teaspoons per egg) you can either mix it by hand or use a blender.
The mixture thickens very quickly, becomming very gooey – just like real eggs are.
Did you notice that there is some sort of internal cohesion to beaten eggs? Like they tend to slip out of a bowl in one go? Or that it’s virtually imposible to seperate one teaspoon of egg from the rest of it?
You just don’t see it in the picture.
Now I just have to put it in the freezer for about a quarter of an hour and then: let there be cake!
And in case you’re wondering why I go through all this trouble,
the boys from vegan.ch are happy to tell you.
Just click here