Replacing eggs in a recipe can be tricky. Eggs are used for different purposes – to leaven (make rise) a cake, to bind a filling, to lighten a batter, to become a pudding or custard, to be the main food.

So if you don’t want to eat eggs, what do you substitute?

TO BIND, LEAVEN OR LIGHTEN
One of the easiest ways is to use a commercial product. Ener-G Egg Replacer is pretty good at everything except being an egg. Use it in cookies, cakes, brownies, breads, and even quiche. Just add the powder to the right amount of water and mix it up. You have “egg replacer.”

Other options include:

• 1 teaspoon arrowroot powder, 1 teaspoon soy powder, and 1/4 cup water
• 1 Tablespoon tahini (sesame paste) and 3 Tablespoons. of any liquid, such as juice
• 2 ounces of tofu blended with any liquid
• 1 Tablespoon ground flaxseed blended with 3 Tablespoons water until frothy
• 1/2 banana, mashed

If you need to replace an egg that will be the star of the show – in egg salad or scrambled eggs – or you’re making pudding or custard, then tofu is a better substitute.

STARRING ROLE
Mashed tofu works great in eggless salad and scrambled tofu. You may think you won’t like tofu, but the secret is cooking it with enough flavors that it takes on those flavors. Saute some vegetables, season them, and add mashed tofu. Cook it together for about 5 minutes, so the flavors blend.

PUDDINGS
Silken tofu makes good pudding and mousse. Put it in the blender with some liquid to thin it, and add flavors. MoriNu makes packets of different flavors to add to the tofu and liquid, or you can experiment with your own flavors.

This entry was posted on Tuesday, July 13th, 2010 at 7:11 am and is filed under Articles - Food, Meat and Animal Protein, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.