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 desserts without eggs for decades.
In this lively, informative, and timely session, Fran will break down the functions of eggs and how to replace them effectively—no odd or hard-to-find ingredients required! Whether it’s structure, moisture, or leavening, understanding the why behind the what will help you choose the right alternative for consistently delicious results.
About Fran Costigan
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.
Tuesday, April 1st, 2025
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Related Video FAQs:
- Do you have any tips for making cream puffs? I have not had any luck getting them to turn out like those I used to make with eggs.
- Wondering if you have any ideas on achieving not only egg free baking, but alternatives to oil and sugar too for those more obsessed with squeakier arteries. Would also love a banana bread recipe.
- I used applesauce before as an egg replacement for cookies but will it work just as well for a cake? or should I just stick to flax, chia?
- What is vegan honey?
- Is there any kind of canned bean liquid that would not make a good aquafaba?
- Is just egg a 1 for 1 swap for chicken eggs in baking?
- In the lesson for making vegetable stock, the instructions say to simmer uncovered. What is the benefit of doing so?
- So once the liquid from a can of chickpeas is drained, how long can I store it in the refrigerator? How long in the freezer? Does freezing it cause it to loose its egg-like properties?
- What is the replacement for oils in baking?
- 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?
- Is it possible to do your course if I am gluten free?
- Can white whole wheat flour be used in place of whole wheat pastry flour? What difference would it make and are any adjustments needed?
- Would you please explain the difference between cocoa powder, cacao, and carob powder in baking, both in function and flavor?
- Is there a way to make a crème anglaise without the cream and eggs that taste as rich?
- How did tofu brine to create an aquafaba compare to the aquafaba I use from chickpeas? Did you have to prepare the brine in a special manner? What was your verdict?
- Do you have a good carrot cake recipe that you can recommend?
- What are alternatives to chickpeas (for a whip cream)?
- Can you discuss sorghum, including black sorghum?
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