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What is differences between 1 egg or 2 eggs added to recipe? Can I adjust eggs as I want?

Grateful, Sweet, and Totally Vegan Holiday Desserts

Fran Costigan - Grateful, Sweet, and Totally Vegan Holiday Desserts

Recorded

This event was on November 4, 2025

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 that wow without any dairy, eggs or refined white sugar or stress.

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Question

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What is differences between 1 egg or 2 eggs added to recipe? Can I adjust eggs as I want?

Answer

You can't adjust them as you want. Think about, you know, an egg has, depending on the size of the egg, there's a particular amount of liquid and the amount of fat. There's fat in the oak, the white emulsifies. And so there are many different kinds of egg replacers that we use in vegan cakes. And sometimes we really aren't use for the most part in the course. We aren't using, we aren't using any commercial egg replacements. There's flax gel and chia gel, which just binds. There are leavers like baking powder and baking soda that help two leaven when they're used with vinegar. Uh, aquafaba is something that can be used to replace eggs as well. Uh, but there is no one size fits all. You really need to know what you're doing. So good luck with that.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.