Knowledge Base > Fran Costigan - E is for Egg-Free Baking
Fran Costigan - E is for Egg-Free Baking
This event was on
Tuesday, April 01, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional de… Read More.
Question:
How do you determine which role(s) eggs are playing in a particular recipe so you can pick a substitute with the best characteristics needed?
— Christine Schneider
Answer:
That's a good question. Well, Christine, all eggs are all, you know, all eggs have the liquid, the binding fat and leavening that we need to replace. So you wanna think in terms of that. Um, for a cake I would always use baking powder, baking soda and vinegar. For something like a quick bread or a muffin, I might do a more of a binder like chia or flax and plus more leavening. And in essential vegan desserts we have obviously a unit on egg replacement and a chart. And with the things like chia, flax we say plus some amount of leavening. So that's what you wanna do.
