Allerchic for Eczema and Allergy
As any mum of a child with egg allergies or anaphylaxis knows not all egg replacers were created equal.
A Chia seed “egg” is not great at allowing cakes to rise, but bicarb & vinegar is awesome. But then bicarb & vinegar is a rubbish egg replacer in rissoles or meatloaves.
There are many reasons to choose an egg replacer in recipes, whether you are avoiding eggs due to anaphylaxis or allergy, trying to lower cholesterol or adopting a vegan diet with the following egg replacer options you will not even miss eggs in your cooking.
When choosing an Egg Replacer you must consider what is the “role” of Eggs in the recipe? Are the eggs there as a binder, Rising Agent, Leavening Agent or for added moisture?
So stop tearing your hair out, I’ve done all the trial & epic fails for you & here is a list of egg replacers that I have tried & successfully tested. (measurements are for 1egg).
Breads:
1/3 Cup of Finely Mashed Banana
¼ Cup of Yoghurt (Soy or coconut Yoghurt works well too)
1 Tablespoon of ground Chia or Flaxseeds combined with 3 Tablespoons of water to form a gel.
Savory Dishes such as Rissoles, Meatballs & Sausage rolls:
¼ Cup of Mashed Potato
¼ Cup of Fresh Bread Crumbs with 1Tablespoon of water
2 Tablespoons of Oats (I shred them down to a fine powder)
1 Tablespoon of Oat Bran mixed with 2Tablespoons of water
1 Tablespoon of tomato paste or Tomato Sauce.
¼ Cup of Pureed Silken Tofu
Cookies & Biscuits:
¼ Cup of Vegetable Oil
1 Tablespoon of Corn-starch + 2 Tablespoons of Water
1 Tablespoon of Golden Syrup
Cakes:
¼ Cup of Apple Sauce + 1 Teaspoon of Baking Powder
3 Tablespoons of any Pureed Fruit (pear, banana, berries etc + 1 Teaspoon on Baking Soda)
1 Tablespoon of White Vinegar & 1 Teaspoon of baking powder Mix until they fizz.
Muffins & Brownies:
1/3 Cup of Cooked Mashed Pumpkin
1/3 Cup of Apple Sauce
¼ Cup of Vegetable Oil.
The following are great standard egg replacers & can be used in both sweet & savory dishes:
Commercial Egg Replacer (which is just Tapioca Starch). Use as directed.
NOTE: When using the commercial egg replacer or Tapioca Starch, it’s very important to Wisk the starch & water until they form a light frothy mixture. The egg replacer is not as effective if you don’t follow these steps.
¼ Cup Silken Tofu pureed
1/3 cup Mashed Pumpkin
2 Tablespoons of Water + 1 Teaspoon of Vegetable oil + 2 Teaspoons of Baking Powder
1 Tablespoon of Chia Seeds + 3 Tablespoons of Water, Mix to form a gel
It’s important to note that all of the above will take some time to refine with each recipe. Not all egg replacers will have the same effect as using eggs, for example most cakes will not rise as well as those that use egg.
Have fun baking
Steph x
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