3 Unusual Ways to Use Vegan Eggs
Vegan eggs have come a long way in recent years, offering plant-based alternatives that mimic the texture, binding properties, and sometimes even the taste of conventional eggs. While many people use vegan eggs for basic scrambles and baking, there are some creative and unexpected applications worth exploring. Here are three unusual ways to use vegan eggs that might surprise you:
1. Molecular Gastronomy Spheres
Vegan eggs made from ingredients like agar-agar and sodium alginate can be transformed into delicate spheres that burst with flavor when eaten. This molecular gastronomy technique creates an eye-catching presentation for salads, soups, or desserts.
Simply mix your liquid vegan egg substitute with flavoring agents (fruit juices, vegetable purées, or herb-infused liquids), then carefully drop the mixture into a calcium chloride bath. The result? Colorful, flavorful “egg yolk” spheres that add both visual appeal and taste to your dishes.
For an impressive appetizer, try creating tomato-basil spheres served on small spoons with a drop of olive oil and fresh microgreens. Or make sweet versions with mango purée to top coconut panna cotta for an elegant dessert that will have guests wondering how you achieved such a professional finish.
2. Vegan “Fish” Cakes
The binding properties of a commercial vegan egg replacement make them perfect for creating fish-free “fish” cakes. Combine the vegan egg with hearts of palm or artichoke hearts (shredded and pressed to remove excess moisture), nori flakes for oceanic flavor, and a touch of Old Bay seasoning.
Form the mixture into patties, coat with panko breadcrumbs, and either bake or pan-fry until golden. The texture resembles traditional fish cakes surprisingly well, while the vegan egg provides the cohesion needed to keep everything together without falling apart during cooking.
These vegan fish cakes pair beautifully with a homemade tartar sauce made from plant-based mayonnaise, capers, chopped pickles, and fresh dill. Serve them alongside a crunchy fennel and apple slaw dressed with lemon juice for a complete meal satisfying cravings for seafood without animal products.
3. Cloud Bread Alternative
Vegan eggs can be whipped into a fluffy, protein-rich cloud bread alternative that’s perfect for those following plant-based keto or low-carb diets. The trick is to separate your commercial vegan egg substitute into “yolk” and “white” components (some brands now offer these separately).
Whip the “whites” until stiff peaks form, then gently fold in the “yolks” along with a pinch of cream of tartar and your choice of herbs or spices. Bake at a low temperature until set but still airy. The result is a bread-like creation that contains virtually no carbohydrates but offers a satisfying vehicle for sandwiches or toast.
To enhance the flavor profile, experiment with adding nutritional yeast for a cheesy undertone, or dried rosemary and garlic powder for a savory version. You can also create sweet variations by incorporating cinnamon and a natural sweetener like monk fruit or stevia. These cloud breads freeze remarkably well—simply place parchment paper between each piece and store them in an airtight container for up to one month.
Bonus Tip: Vegan Egg Foam Garnishes
Another creative application is using aquafaba-based vegan egg whites to create light, airy foams that can garnish cocktails, soups, or desserts. Whip the liquid with a small amount of sugar or salt (depending on your application) and stabilize with a tiny amount of xanthan gum. The resulting foam can be flavored with extracts, spices, or fruit purées and then piped decoratively onto your creations for a professional finishing touch.
These unconventional applications demonstrate the versatility of vegan eggs beyond their typical uses. As plant-based cooking continues to evolve, we’ll likely see even more innovative ways to incorporate these versatile ingredients into creative culinary creations that satisfy both traditionalists and those seeking new gastronomic experiences.
