Knowledge Base > Fran Costigan - Grateful, Sweet, and Totally Vegan Holiday Desserts
Fran Costigan - Grateful, Sweet, and Totally Vegan Holiday Desserts
This event was on
Tuesday, November 04, 2025 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a discussion of how to make holiday desserts delicious and easy. Fran will offer suggestions for Thanksgiving desserts th… Read More.
Question:
If using eggs in baking, is it mainly for binding the ingredients or does it affect the ingredients another way?
— ly brod
Answer:
Another way that's a really, that egg question comes up a lot in vegan or plant-based desserts, of course, because we don't use eggs, we don't use dairy, we don't use eggs. And so eggs do bind, but they have other properties as well. They leave, they add moisture and liquid, they add some flavor. And so you really have to consider all of that. And in terms of the second part of your question, does it affect ingredients? Another way, if you've been listening to me for a while or if I've been working with you, you know that I say every single ingredient, sometimes even a brand, you know, a difference between a 60% chocolate and a 72% chocolate or using different kinds of plant milks is going to make a difference. So yes, eggs does, egg is for binding, but it is also for all the other things that I mentioned.
