If you have an egg allergy, your days of eating omelets for breakfast, egg salad sandwiches for lunch and fritatta for dinner are probably over but your days of eating cookies, cakes and pies, however, don't have to be.
It's true eggs are very important parts of many prepared dishes. They provide air and leavening in cakes, supply liquid in cookie doughs and cake or muffin batters and add structure to breads and cakes. With all of the responsibility of the egg, you'd think they can't possibly be replaced. Wrong! Read on to find out ways to eat without eggs.
To replace 1 egg in baking:
Ener-G Foods Egg Replacer
The instructions on the box are to mix 1-1/2 teaspoons with 2 T of warm water. I just round up and use 2 teaspoons with 2 T. of warm water. Whisk it together until it is fluffy, then add it to your mixture. This is a great all-purpose egg replacer.
Mix 1 T. flax seed meal + 3 T. warm water, let sit for 10 minutes.
This isn't an all purpose egg replacer because it does add its own flavor and texture but it works well in many bars, cookies, and breads.
Flax seed is a wonderful source of omega-3 fatty acids - essential fatty acids that are especially known for being beneficial for heart health. Because these fatty acids break down when exposed to oxygen and light, you'll get the most benefit from buying whole flax seed and grinding it with a small food processor or coffee grinder before use. If you prefer not to mess with this process and would rather buy ground flax, be sure to keep it in the refrigerator or freezer in an opaque bag.
Baking Powder, Water and Oil
Mix 1-1/2 T. oil + 1-1/2 T. warm water + 1 teas. baking powder, whisk until foamy (it won't foam as much as Ener-G's egg replacer). If you can't get to the specialty food store for egg replacer, this is a great option. After all, most people have baking powder, oil and water on hand.
Mix 1 teas. unflavored gelatin + 1 T. warm water. You'll find the unflavored gelatin, such as Knox, right next to the other flavored gelatins, like Jello.
You can find egg free alternatives to mayonnaise at your local specialty food store. Spectrum is one of the brands that I have tried and it is made of canola oil. In my opinion, it doesn't taste much like mayonnaise and the texture leaves much to be desired BUT if you are making a recipe calling for some mayonnaise, it does work. This Crunchy Apple Coleslaw recipe is an example of where I use it along with soy yogurt to make a creamy salad dressing.
You may not use marshmallow cream on a regular basis but, once in a while, a recipe might call for it. Since marshmallows generally do not contain egg you might assume that marshmallow cream is also "safe". This is not true! Marshmallow cream is actually marshmallows whipped together with egg whites and some other ingredients. To substitute, I have used marshmallows. In this Dairy Free Fudge recipe, I substituted 1-3/4 cups mini marshmallows for a 7 oz jar of marshmallow cream which works beautifully. This may not be a fix for all recipes calling for marshmallow cream but, for some, it will work!
OK, just one holiday...Easter! If you celebrate Easter, eggs are probably a big part of the tradition. When I was a kid the Easter season didn't go by without decorating Easter eggs. When my son was old enough to get into that sort of thing, I wished he could take part in the tradition but there was no way I would be letting him even touch an egg! So, we started our own tradition - decorating plastic eggs!
I found a kit at our local craft store that had plastic eggs and those sticky foamy things along with some little jewels and glitter to glue on. When they were all decorated, we filled them with his favorite "safe" treats. We had fun decorating them and it is something that I will probably do every year with the kids just to keep the tradition I grew up with alive (sort of!)