Egg Replacer

Cooking without eggs is easier than everyone thinks. You can use various mixtures to replicate the texture that eggs give to baked goods, such as ground flax seeds and water to give the binding consistency of eggs, but I don’t find these necessary. I do however user an ‘egg replacer’ – Orgram – in my recipe for Yorkshire puddings, which turn out beautifully. Otherwise I simply use self-raising flour with extra baking powder, bicarbonate of soda (baking soda), and one of the thicker plant milks, eg soy, almond, or oat milk soured with lemon juice; just follow the recipes: you’ll be amazed.