You may love your eggs and rely on them for both sweet and savory dishes. Or you could be sensitive to them or you may be concerned a about how commercial chickens are raised. Egg prices have gone up in recent years and they have been in short supply due to viruses in both humans and chickens. Weather events can also clear the grocery store shelves of eggs. The main reason eggs are used in so many recipes is that it holds the ingredients together and provides structure. Here are some things you can do so that you can cook without eggs.
Commercial Egg Replacers
Starches and leavening ingredients are used in commercial egg replacers. You can find both dry and liquid products. And you can even find organic and gluten-free egg replacer products. The labeling will help you decide how to substitute for real eggs.
Flax or Chia Seends
Both flax and chia seeds act as binders when mixed with water. You may have had chia pudding or drinks, so you know how gelatinous it gets when combined with liquid. For best results, grind the flax seeds before using as an egg substitute. Using flax or chia seeds for cooking works well for adding moisture to the recipe.
Applesauce
If you’ve made jams or jellies, you have probably used pectin to thicken up the fruit juice. Pectin comes from apples. So using applesauce in recipes can be a great way to add extra moisture and flavor, and it will hold the ingredients together.
Baking Soda and Vinegar
Either white distilled or apple cider vinegar can be used with baking soda as a thickener. Depending on the flavor profile of your recipe, you can substitute lemon juice, or another acidic juice, for the vinegar. The recommended ratio is 1 tbsp of liquid to 1 tsp of baking soda.
Unsweetened Yogurt
You can use dairy or plant based unsweetened yogurt to bind ingredients together. You’ll want to add other liquid to get the ingredients to the right consistency, since yogurt is typically much thicker than an egg.
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