Vegan Q&A, Part 2: Why Don’t Vegans Eat Eggs?

Why Don't Vegans Eat Eggs? | Orthodox and Vegan
“But why don’t vegans eat eggs? You don’t have to hurt the animals to get those.”
I’ve heard this about both milk and eggs several times a year for the past 18 years. Today I’ll just focus on the eggs.

Why Don't Vegans Eat Eggs? | Orthodox and Vegan

Debeaking a Chick

I’m not sure what most people imagine when they think of chickens being raised to lay eggs. Maybe, like me a long time ago, they don’t really think about it at all. The unfortunate truth is that most eggs come from factory farmed chickens, and factory farming involves a lot of suffering.

Did You Know

Newly-hatched chicks are sent down a conveyor belt to be manually inspected by chicken sexers – great job title, huh? The job of the chicken sexer is to determine the sex of the chicks within a fraction of a second. The chicks are then sorted. Obviously female chicks are needed to one day produce eggs. On the other hand since these chickens are bred for egg laying, male chicks are useless and are disposed of. Within moments of being hatched, the male chicks may be thrown into a macerated to be ground up alive. In some facilities they gather the chicks and gas them, while others may shock them, break their necks, or suffocate them using foam or plastic bags.


This sleek video shows how processing chicks can be neatly streamlined. The brown sludge you see shooting out of the machine around the 1 minute mark is the shredded bodies of unwanted male chicks which are culled (in this case macerated) moments after being hatched.

Why Don't Vegans Eat Eggs? | Orthodox and Vegan
If the chick is lucky enough to be a female she will be debeaked (seen above), loaded with antibiotics, and crammed into a battery cage. The chickens must be debeaked because living in an overcrowded, confined space makes them anxious and prone to pecking each other (and cannibalism!). The cages are often stacked high, with feces from the chickens above falling onto the chickens below.

A hen’s egg production will usually slow after about 2 years. When egg production stops, or becomes so slow that it is no longer economical to keep the hen, she will be slaughtered. This, and chick culling, are not only issues on factory farms. Small farms – even backyard farms – are not likely to keep hens that don’t produce.

But Don’t We Need Eggs?

Nope. Did you know in baked goods you can replace eggs with mashed bananas, ground flax, chia seeds, or baking soda and vinegar? You can also make vegan omelettes with chickpea flour, or the very popular VeganEgg from Follow Your Heart (the Amazon price flucuates. If it’s about $7, try to find it locally). Tofu scramble is a breakfast classic.

What are your favorite egg substitutes? If you have a question about substituting eggs in a certain recipe, post in the comments below!

Response to Bon Appétit’s VeganEgg Review

Follow Your Heart VeganEgg

Vegan food has come a long way over the years. We’re living in pretty exciting times with the recent explosion of vegan products hitting the market, giving people a huge variety of alternatives to foods made of factory farmed animals. So when a friend pointed me to Bon Appétit’s critical review of VeganEgg, we decided I had to respond.
(It’s possible the review is an attempt at satire, but that should’ve been noted somewhere since this is supposed to be a reputable food magazine)

As soon as I could, I whipped up a beautiful omelet, capturing it all on video for you…an upside-down video because I don’t really have equipment for that sort of thing and I used velcro to attach my tripod to the handle of the microwave that sits above my oven. I really didn’t like that video. So…I tried twice more, forcing myself to eat an omelet each time. The final video, below, is about as good as it gets for me (my camera is perched on an upturned pot), and includes my cat going nuts playing with a pen.

Let’s talk about the review
1. “There are very few things I’m good at: finishing other people’s leftovers, ordering an appetizer so big I’m full by the time the meal arrives, and cooking scrambled eggs, the absolute limit to my culinary skillset.”
Right away he establishes his lack of cooking skills.

2. “I added two tablespoons of powdered egg to half a cup of water”
The water REALLY needs to be ice cold. Was it ice cold water, as directed?

3. “It’s probably three or four rubbery bites, tops.”
But the package clearly states 2 Tbsp with 1/2 C water equals one egg. You made one egg to divide between yourself and two guests.

4. “I made them salty baby food.”
Might have something to do with the “hefty dose of salt” you mentioned adding.

Response to Bon Appétit's Review of VeganEgg

VeganEgg makes a great omelet


On the other hand, one VeganEgg is a great serving size for one person, depending on how you serve it.

Now I admit VeganEgg is a little on the bland side. After all, for baked goods you generally wouldn’t want a strong sulfur taste that is characteristic of cooked eggs. So when you’re simply making a scramble, omelet, or quiche, you may want to liven things up with a little kala namak (black salt) – find it on Amazon. But other than that, I’m calling user error here. I’ve served VeganEgg to several non-vegans. Some knew in advance, some didn’t. They all agreed it had the taste and texture of eggs.

Response to Bon Appétit's Review of VeganEgg

But don’t just take my word for it. Thanks to a few other foodies, we can see just how beautifully VeganEgg turns out when used appropriately. Note: Some of these recipes may require more than one VeganEgg.

Check these guys out on Instagram:

Response to Bon Appétit's Review of VeganEgg
SunnyDazeAhead also made a beautiful omelet, complete with vegan sausage and hashbrowns

Response to Bon Appétit's Review of VeganEgg
_plantbased serves her scramble topped with Daiya shreds, and a side of avocado toast

Response to Bon Appétit's Review of VeganEgg
__lora’s amazing custard & raspberry pie

Response to Bon Appétit's Review of VeganEgg
Scramble on toast with mushrooms & vegan sausage by emmabrindley – I love ketchup on scrambled eggs 🙂

Response to Bon Appétit's Review of VeganEgg
And finally, a giant veggie quiche by vegan_cyclist

P.S. You can follow ME on Instagram @timetovegan

Looking for more recipes?
Vegan Quiche by The Spooky Vegan
Gypseavegan’s Chorizo Omelettes brought to you by the Herbivorous Butcher
Kale & Spinach Spanakopita by Eat Drink Shrink

Breakfast Pizza with VeganEgg

It’s here, guys – Pizza Week is HERE!!! And I got started bright and early with a breakfast pizza. Now, I have to admit I lied yesterday when I finished my VioLife post by saying I was off to get my pizza crust started. I went to a party, came home and slept on the couch, got up at 3 to clean the kitchen, and made the dough around 3:45am. I didn’t realize I was almost out of flour, and the only yeast in the pantry…expired in 2010! But I decided to try it anyway, maybe it was still okay………

Well, this morning I checked my lump of dough safely set aside in the draft-free oven. It was REALLY cold in that oven! And the dough hadn’t risen at all. But I was not deterred, I would just have a flatbread pizza, simple as that.

Vegan Breakfast Pizza with VeganEgg and VioLife Cheese
And if you don’t mind my saying so, I think it turned out pretty darn well. In fact, it is beautiful.

Anyway, you can use your favorite crust recipe or a store-bought crust, or try my old favorite recipe from a vintage TimeLife cookbook. As for the toppings…

Vegan Breakfast Pizza
Crust of choice
1/4 – 1/2 C chopped onion (to taste)
1/4 – 1/2 C chopped bell pepper (to taste)
One serving VeganEgg, prepared scrambled
Salt & pepper to taste
Olive oil
Garlic powder, to taste
VioLife Prosociano (Parmesan), or other favorite vegan cheese

Preheat oven to 500.
Saute onions and bell pepper in oil just until tender. Set aside.
Prepare scrambled VeganEgg, seasoned with salt and pepper.

If you’re using a homemade pizza dough, oil your pizza pan, roll out the dough to desired thickness, and place dough on greased pan. If you’re using store-bought, just stick the crust on the pan 🙂 Lightly drizzle crust/dough with olive oil and spread evenly. Sprinkle with garlic powder. Top with sauteed veggies and scrambled VeganEgg.

Bake for 5 – 10 minutes, or until crust is nicely browned. Remove from oven and immediately top with shaved Prosociano. If you’re in the US, we don’t have VioLife yet 🙁 But you can use your favorite vegan parm, mozzarella, nutritional yeast, or just skip it!

But seriously…as soon as VioLife is available here, you MUST try the Prosociano. It’s a hard cheese with a great salty, nutty, and slightly sharp flavor. I’m going to be so sad when it’s gone, who knows when I’ll be able to get my hands on more??? If you’re ever in Greece or the UK, I recommend pulling an I Love Lucy-type move to smuggle it home – put a hollow prego-belly on under your shirt, and fill it with VioLife.

More pizza to come all week, more VioLife reviews, and a proper VeganEgg review coming soon!!! Until then, enjoy your breakfast pizza!

Pizza Week 2016, Day 1: Breakfast Pizza

It’s here, guys – Pizza Week is HERE!!! And I got started bright and early with a breakfast pizza. Now, I have to admit I lied yesterday when I finished my VioLife post by saying I was off to get my pizza crust started. I went to a party, came home and slept on the couch, got up at 3 to clean the kitchen, and made the dough around 3:45am. I didn’t realize I was almost out of flour, and the only yeast in the pantry…expired in 2010! But I decided to try it anyway, maybe it was still okay………

Well, this morning I checked my lump of dough safely set aside in the draft-free oven. It was REALLY cold in that oven! And the dough hadn’t risen at all. But I was not deterred, I would just have a flatbread pizza, simple as that.

Vegan Breakfast Pizza with VeganEgg and VioLife Cheese
And if you don’t mind my saying so, I think it turned out pretty darn well. In fact, it is beautiful.

Anyway, you can use your favorite crust recipe or a store-bought crust, or try my old favorite recipe from a vintage TimeLife cookbook. As for the toppings…

Vegan Breakfast Pizza
Crust of choice
1/4 – 1/2 C chopped onion (to taste)
1/4 – 1/2 C chopped bell pepper (to taste)
One serving VeganEgg, prepared scrambled
Salt & pepper to taste
Olive oil
Garlic powder, to taste
VioLife Prosociano (Parmesan), or other favorite vegan cheese

Preheat oven to 500.
Saute onions and bell pepper in oil just until tender. Set aside.
Prepare scrambled VeganEgg, seasoned with salt and pepper.

If you’re using a homemade pizza dough, oil your pizza pan, roll out the dough to desired thickness, and place dough on greased pan. If you’re using store-bought, just stick the crust on the pan 🙂 Lightly drizzle crust/dough with olive oil and spread evenly. Sprinkle with garlic powder. Top with sauteed veggies and scrambled VeganEgg.

Bake for 5 – 10 minutes, or until crust is nicely browned. Remove from oven and immediately top with shaved Prosociano. If you’re in the US, we don’t have VioLife yet 🙁 But you can use your favorite vegan parm, mozzarella, nutritional yeast, or just skip it!

But seriously…as soon as VioLife is available here, you MUST try the Prosociano. It’s a hard cheese with a great salty, nutty, and slightly sharp flavor. I’m going to be so sad when it’s gone, who knows when I’ll be able to get my hands on more??? If you’re ever in Greece or the UK, I recommend pulling an I Love Lucy-type move to smuggle it home – put a hollow prego-belly on under your shirt, and fill it with VioLife.

More pizza to come all week, more VioLife reviews, and a proper VeganEgg review coming soon!!!