Egg Replacers:
The Second-String Omelet

For some people, egg replacers in their diet is mandatory. If you happen to have an allergy , or just egg intolerance, by using egg replacers you can effectively control your health and safety.

Do not mistakenly assume though, when a manufacturer's product says egg replacer, this does not automatically mean this product is safe for your consumption. You must continue to read all ingredient labels to verify the safety of its contents. Very many egg substitutes contain egg yolk or egg whites. Some egg replacers contain egg whites only. Stay diligent and check the labels.

Egg Replacer-What Is It?

Common on today's market, most recipes can be re-worked with no decrease in flavor and texture of the finished product. There is different forms of egg replacers available for different applications so you can obtain the best results.

What Can I Use To Replace Eggs?

• 1 Tbsp. corn starch or tapioca

• 1 Tbsp. potato starch

• 1/4 tsp. baking powder

• 1/8 tsp. xanthan gum

For extra nutrition the following is a good alternative.

• 2 Tbsp. flax seed (ground fine) plus 3 Tbsp. water. Combine and let it sit for 5-10 minutes until mixture thickens. (some people prefer to simmer the mixture on low for 5-7 minutes till thickened)

Fruit and vegetable based alternatives are generally good in baked goods such as bars or loaves.

• 1/4 cup canned pumpkin

• 1/4 cup pureed prunes

• 1/2 banana

• 1/4 cup applesauce

• 1/4 cup shredded zucchini or carrots

For use as a binder generally in meat-based (meatballs, meat loaf, sausage etc.)recipes the following works well to replace one egg.

• 1/4 cup mashed potatoes

• 2 Tbsp. tomato paste

• 1/4 cup oatmeal

• 1/4 cup bread crumbs

Boxed egg replacer can be used anywhere except in omelets, quiches, scrambled eggs etc. In this case, soft plain tofu works best when the egg is the main ingredient in your recipe. Add a little mustard or tumeric for the yellow coloring if you desire.

Silken tofu (approximately 1/4 cup for one egg) plus the liquid in your recipe combined also makes a good binder.

Fruit pureed plus 1/2 tsp. baking powder makes cakes light and fluffy.

When you need a thickener, as in sauce or gravy, use arrowroot flour (use 1/2 the amount as regular flour though - a smaller amount of arrowroot is needed to get the same results)

The frothy foam topper can be obtained by using 1/4 tsp. xanthan gum to 1/4 cup water. Mix these two and allow to thicken. Whip till frothy.

As you can see, many alternatives are available to handle the responsibilities of eggs in everyday cooking. By carefully checking and verifying the ingredient label on your egg replacers, flavorful treats are available to satisfy even the most discriminating of taste buds.

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