How to cook and bake without eggs this Christmas if there’s a supply shortage

Christmas treats can be made without eggs, even cookies and cakes! (Picture: Getty)

The UK is ‘sleepwalking’ into a food supply crisis, the union for farmers and growers warned earlier this month.

And part of this crisis is already having an effect on supplies now, with many supermarkets reporting a shortage of eggs.

In the run up to Christmas, when people are wanting to get their supplies ready or prepare food in advance of the big day, this could throw plans into chaos.

However, that’s no eggscuse to abandon any hope of your favourite festive dishes this Christmas. From Yorkshire puds to general baking, here’s how you can whip up a treat without eggs.

Egg alternatives for cooking and baking

First, let’s look at a selection of alternatives which can be used in place of eggs when cooking or baking.

These include:

Avocado, is especially good as a replacement for baked goods like brownies and quick breadsBaking Powder and oil (mixed with water) is a good alternative to eggs for the likes of pancakes and rollsMashed Banana can be used to replace eggs for anything where the banana flavour wouldn’t be out of place, like muffinsNut Butters – a few tablespoons in place of each egg on a menu make a great alternativeAquafaba – or the liquid which comes inside cans of chickpeas can make a good alternative when a recipe demands egg whiteFlaxseed – popular with vegan bakers, combine one tablespoon of ground flaxseed with 3 tablespoons of water to replace every egg in a recipeCondensed Milk – a quarter cup of condensed milk can replace an egg in almost any cakeYoghurt – a good swap for denser recipes (breads, cakes, and the like), a quarter cup of plain yoghurt can be used in place of each egg on the menu

You can still bake your favourites this Christmas, even if you can’t get eggs (Picture: Getty)

While this is good general advice if you find yourself short of eggs – or wanting to make vegan alternatives for specific festive favourites – read on for some specific egg-free menus and instructions for dishes.  

How to make Yorkshire pudding without eggs

From BBC Good Food, all you need for egg free Yorkshire puds is

225g self-raising flourHalf a teaspoon of baking powder300ml unsweetened soya milk100ml warm water8 teaspoons of vegetable oil

The methodology requires just two steps.

Enjoy a nice hearty plate of egg-free Yorkshire pudding this Christmas (Picture: Getty)

First, add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for one hour.

Second, heat your oven to 220C/200C fan. Spoon a teaspoon of oil into eight holes of a muffin tin and place in the oven for five minutes to get really hot.

Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 minutes until risen and deep golden brown.

How to make cookies without eggs

Movers and Bakers give a great recipe for cookies without the eggs.

110g unsalted butter, at room temperature55g caster sugar50g brown sugarHalf a teaspoons vanilla extract150g plain (all purpose) flourHalf a teaspoon of baking powder2 tablespoons of milk150g chocolate chips

Have fun with Christmas cookies this year – and do it even if you don’t want or can’t use eggs (Picture: Getty)

First, Line a baking tray with parchment paper and set it aside. Next, place your butter in a large mixing bowl and beat to soften. Add in the sugars and beat it all together until completely combined. Spoon in the vanilla and mix again.

The, sift in the flour and baking powder, then beat until it comes together. Your mixture will look a little like breadcrumbs, clumping together slightly.

Tip in the chocolate chips and mix again to evenly disperse them in your dough. Finally, add in the milk and beat until your mixture forms larger clumps of cookie dough.

Using a cookie/ice cream scoop, scoop up balls of cookie dough onto your prepared baking tray. Once you have scooped up all your cookie dough, place your baking tray in the freezer for at least 60 minutes for your dough to firm up.

Step 6: When you want to bake your cookies, preheat your oven to 180C and prepare a fresh baking tray lined with parchment paper. Remember to leave a few inches between cookies to allow for spreading.

Bake your cookies for 10-12 minutes.

How to make a Christmas cake without eggs

While a Christmas cake usually takes a few weeks (or even longer) to make, it might not be too late to whip one up now.

The traditional spicy Christmas cake can be made without eggs (Picture: Getty)

To do so without eggs, we will follow Archana’s Kitchen’s recipe.

You’ll need:

3/4 cup sultanas or raisins  1/4 cup chopped prunes1/4 cup chopped apricots 1/4 cup chopped dates1/4 cup chopped dried figs 150ml rum or brandy (optional)60ml Fresh orange juice2 tablespoons Orange Zest (Rind)2 cups All Purpose flour1 teaspoon Baking powder1-1/2 cups Butter (Unsalted), at room temperature (1-1/2 cups canola or vegetable oil)3/4 cup Brown Sugar1 teaspoon Cinnamon Powder1/2 teaspoon Cloves1 teaspoon Dry ginger powder1 cup Whole Almonds, or chopped macadamia nuts4 tablespoons Flax seed powder 12 tablespoons Chilled water

First, soak the fruits. Place the sultanas, dried prunes, dried dates, dried figs and dried apricots into a large mixing bowl. Pour over the rum and orange juice and sprinkle over the orange zest. Mix until well combined, then cover the bowl with cling film and set aside overnight or a few weeks.

Next, you’ll make the Flaxseed egg replacement.

For a recipe requiring four eggs, measure 12 tablespoons of flaxseed along with six tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax mixture develop a gelatinous consistency similar to eggs.

Now, to make the cake.

Preheat the oven to 170 CSift the flour, baking powder and the spices together and keep asideLine the base and sides of a nine inch spring foam cake pan with a double layer parchment paper, making sure the paper reaches the top of the tinIn a large bowl, whisk the butter and sugar together until fluffy. Gradually beat in the flaxseed egg substituteAdd in the flour slowly until well combinedSlowly add in the soaked dried fruits, its liquids, chopped nuts and combine it into the flour mixtureSpoon the above cake mixture into the spring foam pan and level the surface with the back of a spoonBake for ne and a half hours approximately or until a skewer inserted into the centre of the cake comes out cleanOnce the Christmas cake is baked remove it from the oven allow it to cool completely in the pan

With Christmas cakes, the earlier you can make it, the better. Ideally you will let it settle for weeks or months for the flavours to really settle in, but you can serve this even if you’ve made it just a couple of weeks ahead of the big day.

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