Some folks just don't dig eggs. I'm one and I know there are plenty of us out there. I love chicken ( I doubt they love me) but the thought of eating their eggs makes me ill. I have cooked and baked with thousands of eggs because I was being paid. Paging Dr. Freud.
- Try arrowroot. Known for its easily digestible starch, it can be used to replace eggs in small batch recipes (4 or fewer servings). 2 Tablespoons= 1 egg
- Then there is always cornstarch: 2 Tablespoons= 1 egg.
- Potato starch is good, too: again, 2 Tablespoons= 1 egg.
- 1 heaping Tablespoon soy powder= 1 egg
These four substitutes are meant for use in baking. I have had good results using arrowroot and potato starch in German Potato Salad...but I wouldn't push it any further. When it comes to sauces and dressings, lump it or leave it.
If you can handle egg whites, try 1 tablespoon powdered milk and 2 or 3 whites. Add a few drops of yellow food coloring to make it look real. This would be for smaller, personal and experimental recipes like white omelets or glazes. Don't bother with meringues. If you have to make a pound cake or hollandaise, well, you probably don't have an egg issue. So crack 'em up and enjoy.
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