Baking Without Eggs

Egg Substitutes - Selecting the Best Replacer

Aug 30, 2009 Diane Hartman

Eggs are an essential ingredient in many baked goods and can be difficult to substitute without understanding how they function in recipes.

Egg allergies and the growing number of vegans has resulted in the increasing population that restricts eggs from their diet. Baking without eggs does not mean that you will need to forego cake or other baked goodies. It will require, though, that you learn how to work without this ingredient.

Websites, like Food Allergy Kitchen and Allrecipes, that you allow you to search for recipes that do require egg will take out the guesswork of baking. Allergy free cookbooks can also be found at your local library. The recipes from these internet and cookbook services have already been converted into egg free versions.

During the Great Depression eggs were a commodity that not everyone could acquire. As a result, cooks developed recipes that did not require eggs. Vintage cookbooks that contain recipes from this era will also provide a great resource for egg free baked goods.

Egg Substitute vs. Egg Replacer

Egg substitute products should be not be confused with egg replacements. An egg substitute is a product that has been processed to remove the cholesterol and/or fat. An egg substitute, for example, Egg Beaters, still is an egg containing product. In this instance, the egg yolk has been processed out and ingredients added to make it function as a whole egg without the negative health impact.

Egg replacers, for example, Ener-G Egg Replacer, does not contain egg products. In this case, the product was developed for individuals that are allergic or intolerant to eggs. This product acts as an actual replacement for eggs without using the actual egg ingredient. It will work well in recipes that require 1-2 eggs. There are also a variety of home made replacement options that you can use. Baked goods that use more than 2 eggs can be challenging or impossible to reproduce in an egg free version.

Understanding an Egg's Function

You will need to develop an understanding of why eggs are used in baked goods. Eggs are used in some recipes as a leavening agent that helps the product to rise and become light and airy. Eggs can also be used as a browning agent, such as when brushed on bread, pretzels or pie crust. Eggs also provide liquid to the recipe. Baked goods that require eggs to act as leavening agents will most readily accept an egg replacer that is based on a baking powder formula.

Selecting Replacers

The following replacements are equal to one large egg:

• 1-1/2 teaspoon Ener-G Egg Replacer plus 2 tablespoon water
• 1/ 4 teaspoon agar powder + 1 / 4 cup water + 1 teaspoon baking powder- Whisk before adding to recipe
• 1 /4 cup tofu (whip with stick or hand blender or beat before adding to recipe)
• 1 tablespoon flaxseed meat plus 3 tablespoons water replaces one egg (combine ingredients and let stand for 3-5 minutes, or until it becomes gelatin like)
• 1 /4 cup banana or other fruit puree (whip or beat before adding)
• 2 tablespoons liquid + 1 tablespoon potato or tapioca starch + 1 /2 tablespoon shortening + 3 /4 teaspoon baking powder
• 1 tablespoon unflavored gelatin dissolved in 1 tablespoon cold water + 2
• tablespoons boiling water (beat until foamy and thickened)
• 1 tablespoon mild flavored oil + 1 tablespoon apple cider or wine vinegar + 1 teaspoon baking powder +
• 1 teaspoon starch + enough carbonated water to equal 1 /4 cup (combine in a medium size bowl- the ingredients will increase in volume as baking soda and vinegar react. Whisk and add per instructions.

The copyright of the article Baking Without Eggs in Allergies is owned by Diane Hartman. Permission to republish Baking Without Eggs in print or online must be granted by the author in writing.

Eggs

What do you think about this article?

---

NOTE: Because you are not a Suite101 member, your comment will be moderated before it is viewable.

post your comment

What is 6+0?