'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Friday, April 19, 2013

How To: Replace Eggs

Eggs have many functions in baking, which makes it difficult to use only one method to replace eggs in all recipes. Before you decide which method to use, you need to figure out what the purpose of the egg is in your recipe. Here are some of the functions of eggs in baking.

1. For moisture: If there is not a lot of other liquid in the recipe, then the egg is used for additional moisture.

2. For leavening: If there are no other leavening agents in the recipe (like baking powder or baking soda) but you notice that there are acidic ingredients (like buttermilk, vinegar or citrus juice) then the egg is used as a leavening agent.

3. As a binder: If there is enough leavening and liquid in the recipe but nothing to "glue" it all together, then it is used as a binder. Eggs help prevent crumbling and provide structure to foods. Sometimes, eggs are used to give the recipe moisture and binding.

So, now that you have figured out what the egg is used for, here are some common substitutes.

For moisture: 
* 1/2 mashed banana (about 1/4 cup)
* 1/3 cup no-sugar added applesauce
* 1/3 cup pumpkin puree

For leavening: 
* 1 Tbsp each of vinegar and water mixed in a glass. Add 1 tsp baking powder and mix well.
* Ground flaxseed (1 Tbsp mixed with 3 Tbsp hot water - set aside until it turns to gel)
* Buttermilk (1/2 cup in place of egg, add a little less water - works well in baked goods)

For binding: 
* Equal amounts oatmeal, mashed potatoes or cooked rice (for use in meatloaf, burgers or patties, etc...)
* Ground flaxseed (1Tbsp mixed with 3 Tbsp hot water -set aside until it turns to gel)
* Banana, applesauce, pumpkin puree (see above amounts)

When working to replace eggs in your recipes, keep in mind it is much easier to replace only 1 egg (or 2) rather than 3 or more eggs. Recipes with 3 or 4 eggs are much harder to get just right. Also, it is a trial and error process. Each recipe is different and what works with one recipe won't work as well with another recipe.

I found that there were some types of recipes that were especially hard to get to my liking (for me, it was brownies and waffles). Muffins and quick breads were fairly easy to replace the egg(s) in (even with 2 or 3 eggs).

My secret trick (I can't believe I am sharing!) is to search for vegan recipes. It is easy to substitute healthier flours and oils in a recipe that doesn't already have eggs.

Happy baking!


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