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To replace an egg in baking is not an easy thing to do.
The yolk, the white and the whole egg combined allow chefs to do amazing things and are not easy to replace.
The way MSK approached this problem was not to look for a direct replacement for the egg but to look at an individual recipe, break it down and look at what the egg did in the recipe.
We broke this down into 3 basic techniques:
Below are the three products we use to replace these functions of an egg:
The most common replacement for this function of an egg is to use Aquafabe (chickpea water) Aquafaba is an effective whipping agent but it has a couple of negatives. The main one being its flavour and smell, which are unpleasant. Using Ultrawhip as a whipping agent allows you to whip most liquids and as Ultrawhip is flavourless and odourless, you only have the taste of the liquid you are using. If you whip up beetroot juice it will only taste of the beetroot juice. Both Aquafabe and Ultrawhip on their own offer no ‘bake- ability’, meaning the bake will collapse as there is nothing there to cook. MSK Egg-Less solves this problem – see ‘bake-ability’ below.
This part can be a little confusing, so to put it in the most straight forward way: when you whisk up a whole egg and pour it into a hot pan, the egg cooks and forms a solid structure. Now think of this within a baked cake. The egg is what cooks and forms a structure, it stops the air pockets collapsing, giving a light, airy texture. To replace this functionality, we use Egg-less. Egg-less replaces this functionality of the egg, preventing your bake from collapsing and allowing you to make baked goods that have a light texture and good structure, without using an egg.
An egg yolk is essential ingredient in the kitchen, as a thickening agent, as an emulsifier, as a colouring and also to bring flavour. We are looking here to replace the emulsification properties of the egg yolk. Any recipe that has a fat and a water content needs something to keep them stable and to stop them splitting. Without an emulsifying agent, the oil / fat content will always rise to the top. Silk Gel offers an alternative solution and can be used in any recipe that has both an oil and water content, to stop it splitting.