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“How are eggs not vegan? I just want to eat an egg that wasn’t even fertilized, so technically no chicks are dying.”

“Technically,” they are dying. A common misconception is that chickens are just naturally “giving” eggs. Modern egg hens have been intensively bred to lay between 250 and 300 eggs a year, while in the wild, chickens, like all birds, lay around 10–15 eggs per year, only during breeding season or just enough to assure the survival of their genes. This industry, that forces the production of massive quantities of eggs, also kills millions of newborn male baby chicks every single day. After all, there is no use for male chicks. They will never lay eggs and are not the breed sold for meat (meat chicken breeds have been genetically manipulated to grow much more breast muscle and flesh) and therefore, it is a common worldwide practice to toss them out as they are considered worthless to the egg industry.

Eggs can be easily replaced, especially when baking, to reduce demand and spare the lives of millions of male chicks who are deemed useless and killed every day in the egg industry.

Here is a recipe for Eggless Aioli (Garlic Mayonnaise)

  • 1 cup oil (250 ml)*

  • ½ cup unsweetened soy milk (125 ml) at room temperature

  • 2 tsp apple cider vinegar

  • 1 clove of garlic

  • ½ tsp salt

* You can use any oil like sunflower, canola, peanut, or corn. Olive oil

is great but has a very strong flavor. Do not use coconut oil as it will

solidify in the fridge.

Place all the ingredients in the blender, except the oil. Add the oil gradually

until it thickens. If you are using a handheld blender, which may be easier,

you can add all the ingredients, including the oil, to the cup before blending,

but try moving the blade up and down to incorporate any oil that is sitting at

the top. Try the mayo and add more salt if needed. If it’s too thick, you can

add more milk, and if it is too watery, add more oil. Keep in mind that it will

thicken further in the fridge.

Use it immediately or keep it in the fridge for a few hours until it is cold. Keep

leftovers in an airtight container or a jar in the fridge for about four to seven


Note: If your mayo doesn’t emulsify, you can add more oil until it thickens. It’s

really important that the milk and the oil are at the same temperature, so I find

room temperature is best. You can also add other ingredients for flavor instead

of the garlic, like chili oil, mustard, or maple syrup, or keep it plain!

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