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.
8-28-2006 @2:01PM Nicole Weston said... Good suggestions. I like to use cornstarch for an egg replacement in baked goods sometimes, though I also add 2 tbsp of water to make up for the loss of liquid in the batter/dough.
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8-28-2006 @5:18PM Monkey Eat Food said... Some other suggestions:
-The commercially produced Ener-G powder (similar to potato starch)
-Ground flax seeds mixed with water
-Applesauce or mashed bananas (good for quick breads and cookies)
-For cakes, vinegar and baking soda/powder (see "wacky cake" recipes)
Cooking with egg substitutes can involve a lot of trial and error and adjustments for the specific type of recipe (binding for meatloafs, lift for cakes, thickening for sauces, etc).
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8-29-2006 @6:19AM Chrissy said... A mashed banana works as well, I've made vegan snickerdoodles both with Bananas and Ener-G egg replacer.
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8-28-2006 @8:26PM Chef JoAnna said... A direct replacement with the same volume of silken tofu works, (and it's also vegan... if that matters.)
I will say that you should be super cautious if you try to replace more than one thing in a recipe. I tried making tapioca pudding, using rice milk, EnerG and stevia. Too frothy by itself, but it was excellent served as a topping for sliced bananas! I bet a bit of agar-agar would have helped make it "gel", but I didn't try it on that batch.
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8-29-2006 @12:39PM Kevin said... Ugh...eggs! I have a strange and powerful aversion to them. I don't mind them baked in something where you can't smell or taste them, but don't try to give me an omlette or scramble! And I thought I was the only one in North America!
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