Ready-made egg substitutes are an easy way to substitute eggs, but they also come with downsides. Better labeling of origin and substitute ingredient is recommended. There are other plant-based alternatives such as apple juice or bananas
Anyone who wants to use eggs when baking macaroons, shortbread, cakes and the like, or when preparing casseroles, pies, sauces and other dishes, but does not want to do without their properties, will find many alternative products on the market. They are relatively easy to use and sometimes cost slightly less than eggs. Its nutritional content is not close to that of eggs. In addition, there are always additions.
When baking and cooking, you can easily do without eggs these days – whether it’s out of curiosity, out of intolerance, out of more animal welfare or because of a vegan diet. As an alternative, there are many alternative products that are intended to replace the cooking and baking properties of eggs or to imitate egg preparations such as omelets or scrambled eggs. But what’s the point of these vegan offerings? An examination of the market by the NRW Consumer Center shows the potential for improvement as well as what consumers should be looking for when buying.
Most egg replacement products consist primarily of starch and vegetable proteins, most are in powder form for mixing, and some are ready-to-eat in the refrigerated section. Depending on the product, jointing and loosening in the dough is just as successful as breading with breadcrumbs, air whisking, or frying. Tested egg substitutes are relatively easy to use, have a long shelf life in powder form, and are suitable for storage. However, these are industrially processed compound foods.
“Our market sample shows that, without exception, all products tested contain at least one or two additives, including organic products,” says Nora Dietrich, a food expert with NRW Consumer Advisory Center. “You can see that in the ingredients list.” Contains thickeners, emulsifiers or lifting agents. Although all products state directly that they are substitutes for eggs and most of them refer to their vegan character, the main raw material used in many of the products is not obvious at first glance.
When it comes to nutrients, egg substitutes are inferior to chicken eggs. While eggs are high in nutrients and, in addition to high-quality protein, they also provide many important vitamins and minerals, as well as fats and calories, powder alternative products are often low in nutrients. They usually serve as a “technological” support for baking and cooking rather than as a supplier of nutrients.
Better classification of origin and main raw materials
An important aspect of sustainability is the origin of the raw materials used. Unfortunately, only one product in the market sample provided some information on this topic. “The origin of the main plant raw materials should always be determined, as this gives the consumer an important guide to sustainable shopping,” says Nora Dietrich. In addition, it would be beneficial for consumers if the main raw material or alternative ingredient is clearly mentioned in the introduction, for example ‘with pea protein’ or ‘based on sweet lupine.’ Refrain from making illegal nutritional claims such as “cholesterol-free” in egg substitute products. Here, the market sample identified the individual unacceptable data.
Tip: Replace eggs naturally
This is how you can replace eggs or egg whites in dishes and pastries without finished products: apple juice (60 grams per egg), banana (half an egg per egg) or flaxseeds (mix 1 tablespoon with 3 tablespoons water for one egg) . Starch, vinegar, soft oatmeal or chickpea water are also suitable.
All information about the market Check out egg substitutes
Source: Consumer Advice Center NRW
Internet: www. Verbraucherzentrale.nrw