Going vegan can be tricky, but in some good news, you can still bake even though you’re not buying eggs anymore. Here’s what an expert says online: 

Eggs do many things in baking, from binding to acting as a rising agent. Swapping out a single egg for a vegan substitute is easier, whereas a 6-egg recipe is more difficult to convert.  

Keep in mind, it is best to look for a vegan recipe, instead of just swapping eggs for apple sauce in your regular birthday cake. 

Mashed bananas 

Ready for your next weekend bake? Use mashed banana in your batter. Not only does banana hold your batter together (just like eggs), but it also gives a moist texture. Bananas are a great replacement when you make flap jacks – where it will act as a wet binder. This handy substitute will also “add flavour to the item, which is wonderful, but you’ll want to make sure that the flavour profile suits what you’re making,” says chef and pastry instructor, Penny Stankiewicz.  

Apple sauce 

Compared to mashed bananas, applesauce gives a milder flavour to baked goods. Although it’s a great substitute, applesauce can make your batter heavy – so before adding it, stir in a pinch of baking powder in your sauce to help with leavening. If possible, choose the unsweetened version. If you already have the sweetened type in your pantry, remember to reduce the sugar in the recipe to avoid overly sweet treats. Apple sauce is the perfect substitute for a sweet treat like muffins.  

@tomatoeswithlemon REPLACE EGGS IN BAKING perfect for vegans, for egg allergy, or a cheaper option! Love, @tomatoeswithlemon There are many plant-based alternatives—such as aquafaba, mashed banana, chia seeds, silken tofu, baking powder and baking soda, and Bob’s Red Mill egg replacer. I rely on these because they’re easy and convenient to use. 1 egg = 1/4 cup apple sauce 1 egg = 1 tbsp flaxseed meal + 3 tbsp water #eggsubstitute #eggreplacement #eggfreecake #eggfreebaking #eggallergy #vegansubstitutes ♬ original sound – Tomatoes with Lemon

Carbonated water (soda or sparkling water) 

“Compared to many other egg substitutes, carbonated water is best used in lighter recipes, such as cakes, cupcakes, and breads. The bubbles will trap air, leading to a light and fluffy finished product,” says chef Traci Weintraub. 

Aquafaba (chickpea water) 

Although ‘aquafaba’ might sound like an exotic ingredient, did you know that it is the liquid remaining from a can of chickpeas or the cooking water from dried chickpeas? Want to make vegan meringue? Aquafaba is the perfect substitute for that. It also works well in cakes and plant-based mayonnaise. 

@mishas_kitchen 3 Ingredient Vegan Meringue Cookies #learnontiktok #tiktokpartner #aquafaba #meringue #cookies #vegan #fourupage ♬ Relaxed everyday loop BGM – Milk

Flaxseed egg 

Flaxseed in baking? (Yes, you read that right.) Think of a flaxseed egg as nature’s clever little hack for vegan bakers. All you need is 1 tablespoon of ground flaxseed mixed with 3 tablespoons of boiling water to make your flax ‘egg’. “Flaxseed adds a mild, nutty flavour to recipes, which is great for pancakes, brownies, and cookies, and [especially] banana bread,” says Weintraub. 

@moonandrue Flax eggs! A great egg replacement in baking to bind ingredients together and add key nutrients. If your baby does have an allergic reaction please always contact a healthcare professional for advice and guidance on next steps. But in the mean time these are super helpful and so easy to do! Also perfect for those times you get caught out with no eggs #ParentsOfTikTok #eggallergy #blw #blwnoeggs @TikTok UK ♬ original sound – Moon & Rue

Photography:

Also read: 4 Vibrant plant-based recipes for World Vegan Day  

The post 5 Vegan substitutes for eggs  appeared first on MyKitchen.

This heritage month, we’re celebrating all types of fire cooking, whether you’re doing an all-day-braai day (yes you can braai for breakfast too), camping or just want to push some culinary boundaries, these inspired eggs recipes are for you. 

Heritage-inspired Dutch baby  

Serves 4-6  

This smoky skillet stunner rises to the occasion in a kettle braai. 

Ingredients

For the Dutch baby  

1½ cup cake flour
1 ½ tsp salt
8 large eggs, at room temperature
½ cup milk, at room temperature 
1¼ cup (70g) grated mature
Cheddar 
1 Tbsp smoked paprika
½  cup butter 
200g leftover cooked boerewors, roughly chopped

1 large egg 
¼ red onion, finely chopped 
150g baby tomatoes, chopped
Handful coriander, chopped
Salt and milled pepper
Creme fraiche, to serve  

Method

1. Prepare very hot coals in kettle braai. Place the lid on the braai and open ventilation holes slightly at the bottom, creating an oven effect. 
2. For the Dutch baby, sift flour and salt into a mixing bowl. 
3. In another bowl, whisk eggs for 3 minutes until very fluffy. Add milk and whisk to combine.
4. Add the egg mixture to the dry ingredients and whisk to combine. 
5. Combine the cheese and paprika then set aside. 
6. Place a 28cm cast-iron skillet (of 6cm deep) on the braai grid, cover with the lid and preheat for 10-15 minutes. 
7. Melt butter in the skillet. Whisk the batter once more and pour half of the batter into the pan. Sprinkle the cheese mixture in the middle of the skillet, leaving about 3-4cm around the rim open. Pour remaining batter into the skillet.
8. Close the braai and bake for about 25-30 minutes or until golden and puffed up.
9. Once cooked, top with boerewors and crack the egg into the middle of the Dutch baby. Close the lid and bake for another 5-8 minutes until egg white is cooked.
10. Combine onion, tomatoes, coriander and season. 
11. Serve the Dutch baby with tomato salsa and crème fraiche. 

Cape Malay egg pockets  

Serves 2-3  

Tucked into flame-kissed folds, this dish brings a smoky hug of spice and comfort. 

Ingredients

3 Tbsp oil + extra for brushing 
1 leek, sliced 
2 Tbsp Cape Malay or Tikka Masala curry paste
2 Tbsp tomato paste
1 sprig curry leaves
½ tsp ground cumin
½ tsp ground coriander 
2 cloves garlic 
100g mushrooms 
40g baby spinach
2 discs feta
Salt and milled pepper
6 large eggs 
1 Tbsp milk or cream
2 Tbsp butter Basil leaves, for serving
Chakalaka or atchar, for serving (optional)  

Method

1. For the filling, heat a large fire-proof skillet with oil over medium-hot coals. Fry leeks, curry paste, tomato paste, curry leaves and spices for 4-5 minutes.
2. Add garlic and mushrooms and fry for another 5 minutes. Remove from heat then add spinach and crumble over feta, stirring to combine. Season and set aside. 
3. For the omelettes, whisk together 4 eggs and milk or cream. Season.
4. Heat a fire-proof pan over medium coals. Brush the pan lightly with oil and pour half of the egg mix into the pan and allow to cook for about 1 ½ minutes or until cooked and edges of omelettes start to pull away from the sides of the pan. Remove using a spatula and repeat to make another omelette. Set aside on serving plates. 
5. Heat butter in the same pan and fry the remaining 2 eggs to your liking. Season. 
6. To assemble, divide filling in between omelettes and top with a fried egg each. 
7. Fold over all sides of the egg to create a square pocket. 
8. Garnish with basil and serve with chakalaka or atchar. 

Smoky egg sandwiches

Serves 6  

Breakfast-inspired sandwiches with smoky swagger. 

Ingredients

10 large eggs 
½ cup Japanese mayo 
2-3 Tbsp canned braai relish 
Salt and milled pepper 
4 English breakfast tea bags
1¼ cup butter. softened
12 thick slices (1 loaf) sourdough sandwich bread 
200g streaky bacon, braaied and chopped
Handful chives, sliced  

Method

1. Fill a small, ovenproof pot with water and bring to the boil over medium-hot coals. Boil eggs for 7 minutes. Remove eggs, place in cold water and set aside to cool.
2. Peel the eggs and set aside 3 eggs. 
3. Chop remaining eggs, mix with mayo and braai relish sauce. Season.
4. Place the egg mayo mixture in a 23cm shallow bowl or the widest size that fits into a braai dish with a lid. Place some hot coals around the bowl (inside the braai dish). Break open the teabags, sprinkle the tea on the coals and immediately close to seal tightly. Close the lid and allow to smoke for 6 minutes for a mild smoky flavour. Of you prefer a stronger smoky flavour, break another 2-3 teabags over the coals and repeat smoking for 5 minutes.)
5. Spread butter on bread and toast on medium coals until golden. 
6. Divide the smoked egg mixture on 6 toast slices. 
7. Halve the remaining 3 eggs and place a halve in the middle of each sandwich.
8. Sprinkle bacon bits on each sandwich. 
9. Top each sandwich with remaining toast and cut in half, through the egg. 
10. Sprinkle with chives and enjoy.

Fiery gochujang fried rice

Serves 2-3   

Give new life to leftover rice and veggies — on the fire! 

Ingredients

2 Tbsp oil 
1 small onion, finely chopped
2 carrots, peeled and diced
1 punnet (200g) mushrooms, sliced 
3 cloves garlic, finely chopped 
2 cups cooked white rice 
3 Tbsp gochujang paste (or use chilli paste or sauce of choice) 
2 Tbsp soy sauce
6 extra-large eggs
2-3 Tbsp chilli crisp 
2 spring onions, thinly sliced  

Method

1. Heat 1 Tbsp oil in a cast-iron pan over medium-hot coals. Fry onion and carrots for about 4-5 minutes. 
2. Add mushrooms and fry for another 4-5 minutes, then add garlic and fry for 2 minutes. 
3. Sitr in rice, combining evenly. Add gochujang and soy sauce then stir-fry mixture until sauce is reduced to a sticky mixture (it should not be runny). 
4. Add 3 whisked eggs to rice and stir-fry until just cooked. (Be careful not to overcook, which will result in a watery egg). Remove from heat. 
5. In another cast-iron pan or on a braai mat (see Good to know), heat oil over medium coals and fry remaining eggs to your liking. 
6. Dish the fiery rice into bowls, top with fried egg and season. 
7. Serve topped with chilli crisp and spring onions. 

Good to know  

Say hello to the braai mat -—perfect for braaiing smaller portions of meat, bacon, eggs, patties, seafood or vegetables. Food cannot fall through the braai grid thanks to the mat. Avoid open flames when using a braai mat on gas or coals, which is safe up to 300°C. Avoid handling or storing when heated. 

By: Lichelle May
Photography by: Zhann Solomons

Also read: The MyKitchen team’s favourite breakfast spots

The post Easy egg meals to cook over the coals appeared first on MyKitchen.

Eggs are the unsung heroes of so many of our favourite sweet treats. MK deputy food editor Sjaan van der Ploeg lifts the veil on the hard work eggs are doing behind the scenes to transform our cakes, meringues and mousses into showstoppers. 

The egg that could    

Eggs are the crucial building blocks of baking: sure, they’re not essential for all baking, but when they are included, their role is invaluable. Despite this special role, describing a dessert or baked treat as ‘eggy’ has never been a compliment. ‘Fluffy’, ‘buttery’, ‘creamy’, ‘lemony’ of course, but never ‘eggy’.   

The truth is that in fact eggs are a huge reason why baked goods can become fluffy, creamy and buttery. They take a humble backseat, pushing others forward, to help them shine. This makes them the ultimate team player, behind-the-scenes miracle worker and selfless giver. What do they ask of the humble baker in return? Just to be treated right. 

 

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How they make magic 

In some cases, though, eggs do in fact get their chance to shine. The ridges, valleys and hills of a pavlova stand up confidently but also delicately. A mixture of both is needed to also make this temperamental treat. And patience. And an oven that doesn’t hate you.  

But it’s the making of the pavlova that really puts you into some sort of trance. As your gloopy egg whites begin to whirl and smash against the bowl from the force of the beaters, the tiny, clustered proteins begin to expand. As they unravel, they stretch out almost like arms, working with each other to envelope as many tiny air bubbles as they can, thus forming a large structure full of bubbly, fluffy, cloud-like texture.  

When sugar is slowly added to this cloud, the granules interact with the water held within the egg white’s structure, simultaneously dissolving and providing reinforced structure to the mixture.   

 

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This is why a meringue feels more stable when scooped compared to whipped egg whites on their own. Meringue adds a thick volume to a batter, whereas whipped egg white adds a soft volume to a batter. Both still work their magic when they are baked, the millions of air pockets contained securely within the proteins and sugars expanding to create an airy, light bake.  

Faith like egg whites 

The same goes for making chocolate mousse. Whipped egg whites (or a meringue) are folded into a melted mixture of chocolate, cream and additions like butter and flavourings. The fat from the chocolate and cream suspends the egg white air bubbles, protecting them from collapsing. Once placed in the fridge, the fat then solidifies, fortifying the mixture even further.  

When it comes to eggs shaping up cakes, brownies and sturdier baked goods, they work behind the scenes to create a strong foundation. They mix with flour to make a crumb by binding everything in the batter together, especially ingredients that usually don’t mix such as oil and water.  

Eggs also contribute towards leavening (or rising) in cakes. The water within their structure turns into steam during cooking, pushing up and expanding the bake to create a lovely lightness and bouncy texture.  

Egg yolks enrich a bake, enhancing the flavour, colour and creaminess, while egg whites bring up the volume.  

 

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Eggs are to thank for the versatility and consistency in baking, and they are endless givers. Try these heavenly S’mores chocolate mousse cups to see just how special eggs truly are: 

S’mores chocolate mousse cups 

Makes 10

Flavour the mousse by dissolving 3 Tbsp instant coffee in 2 Tbsp hot cream. Stir mixture into to the melted chocolate and continue with the recipe. 

Ingredients

200g digestive biscuits, crushed + extra for serving
3 Tbsp (45g) butter, melted
380g dark chocolate, chopped
6 large eggs, separated
2 Tbsp (28g) caster sugar
2 cups (500ml) cream  

For the meringue

3 egg whites
¾ cup (165g) caster sugar 

Method

1. Add biscuits to a blender and blitz into crumbs. Stir through the butter. 
2. Add 2 Tbsp biscuit crumbs to 10 medium-sized glasses. 
3. Melt chocolate until smooth. 
4. In a clean bowl, whisk egg whites to stiff peaks. 
5. In a separate bowl, whisk sugar and cream to stiff peaks. 
6. Whisk egg yolks through cooled chocolate. 
7. Mix half the egg white into the chocolate mixture, then fold through the remaining egg white and sugary cream through the mixture. 
8. Spoon mixture into glasses and refrigerate for 4 hours. 
9. To make the meringue, whisk egg whites to medium peaks.  
10. Add sugar 1 Tbsp at a time until it’s glossy, whisking about 10 minutes until sugar is dissolved. 
11. To serve, top mousse with dollops of meringue, toasting with a blow torch if you like, and add an extra sprinkle of biscuit. 

Words and images: Sjaan van der Ploeg

The post How eggs bring out the best in our bakes  appeared first on MyKitchen.

Stew this spicy Korean fermented cabbage (kimchi), blending its acidic flavour with the richness of eggs. Bulk it up by serving with rice, noodles or bread. 

Braised kimchi eggs 

Serves 2 

Ingredients

2½ cups kimchi
½ cup passata or chopped tomatoes
2-3 Tbsp water
½ Tbsp brown or coconut sugar
Salt and milled pepper
2 baby cabbage leaves 
2-4 large eggs, separated (keep yolks whole) 

For serving 

2 spring onion, sliced
1-2 radish, sliced
Toasted sesame seeds
Fresh coriander
Lime wedges 

Method

1. Drain kimchi, reserving the juices, and chop finely. 
2. Combine chopped kimchi, kimchi juice, passata or tomatoes, water, sugar and seasoning. Divide between 2 medium oven-safe bowls. 
3. Using a ladle, create a hole in the centre for eggs, and place egg whites into the cavity.
4. Cover with foil and air-fry at 190°C for 15 minutes. 
5. Uncover and add egg yolks on top of egg whites, cover and continue cooking for another 5-8 minutes.
6. Remove and top bowls with spring onion, radish, sesame seeds and coriander. 
7. Serve kimchi egg bowls hot, with limes on the side. 

Words & recipes: Liezl Vermeulen 

Photographs: Zhann Solomons 

The post Braised kimchi eggs recipe appeared first on MyKitchen.

If you’re going to put all your eggs in one basket, let it be the air fryer’s one. This croque madame bagels is the breakfast of dreams!

Croque madame bagels 

Serves 2 

We call this the ultimate all-day-breakfast sandwich. 

Ingredients

For the white sauce  

3 Tbsp butter 
3 Tbsp flour 
1 ¼ cups milk 
Salt 
½ tsp wholegrain mustard  

2 bagels, halved and buttered
2 slices ham of your choice 
100-150g mozzarella, grated 
Sprinkle of grated Parmesan (optional)
2 eggs 
Salt and milled pepper 
Chopped chives, for serving  

Method

1. Heat a small pot over medium heat. Melt butter then add flour. Whisk to combine and cook for a minute. 
2. Add milk gradually while whisking to create a smooth sauce. Stir in salt and mustard, then boil for 1-2 minutes until cooked. Set aside.
3. Top the bottom half of bagels with a ham slice each, and spread a generous layer of white sauce on top of it. Divide mozzarella and Parmesan, if using, between bagels. Season and sandwich close.
4. Crack eggs open, discarding the excess thin, runny egg white. Place eggs in bagel hole, and season.  
5. Air fry (or bake in the oven) at 180°C for 13-15 minutes until egg is cooked. 
6. Serve hot, sprinkled with chives. 

Recipes and styling: Liezl Vermeulen 

Photographs: Zhann Solomons 

The post Croque madame bagels  appeared first on MyKitchen.

Poached eggs are the epitome of a restaurant-level brunch or brekkie. The trick to bring this elevated egg to your own stove is creating a vinegar bath. 

Get it perfect, every time: 

1. To achieve the perfect poached egg, crack one into a small ramekin or bowl and cover entirely with vinegar (between ¼ and 1/3 cup). 
2. Set aside for about 10 minutes until you see a light film form around the egg. 
3. Bring a pot of water to a light simmer. Gently tip your egg (and the vinegar) into the pot and watch as it forms a smooth surface, no need for creating the perfect swirling of water. 
4. For soft poached eggs, simmer for about 3 minutes (4-5 minutes for medium poached) then remove with a slotted spoon.

Serve it up

Toast breakfast or English muffins and top with spinach, avocado, bacon, poached eggs and hollandaise sauce. Garnish with micro herbs and black pepper.

Stick-blender hollandaise sauce 

Makes 1 cup 

Finish off your new-found poached egg skills with another brunch classic: buttery hollandaise sauce. Our chef’s cheat: a stick blender!  

Add 2 Tbsp milk, 3 egg yolks, 1 tsp Dijon mustard, ¼ tsp white pepper and 1 Tbsp lemon juice to a jug and blend until well combined. Melt 3/4 cup butter until warm, then blend the sauce while adding the butter in small batches or a steady, thin stream. (If it starts forming a layer on top, stop adding in butter for a moment and add a splash of warm water to loosen the sauce.) Blitz for about 1 1/2 to 2 minutes until a thick yet pourable silky sauce forms. Season and add lemon juice to taste. Serve immediately or keep sauce warm by placing jug in a lukewarm water bath. 

Why it works?

Blending the eggs and warmed butter forces emulsification to take place, creating a stable, thick sauce resembling a mayonnaise-like consistency.

Recipe and Styling: Sjaan Van Der Ploeg
Photographs: Zhann Solomons 

The post How to poach an egg perfectly at home  appeared first on MyKitchen.