In the Vegan Kitchen: Tips for Cooking Without Eggs

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In the Vegan Kitchen: Tips for Cooking Without Eggs

Eggs act either as a binder, thickener, or leavener in recipes. There are

numerous egg substitutions depending on what you are trying to achieve with the

replacement. For instance, to achieve a " binding " or " thickening " effect in

veggie burgers or casseroles, try arrowroot, cornstarch, flour, oats, or

breadcrumbs. To achieve the " binding " properties of eggs when making cookies,

breads, and baked goods, use applesauce, pureed bananas, pureed dates, or Ener-G

Egg Replacer. The " thickening " qualities of eggs can be achieved in pie fillings

or custards by using agar-agar, kudzu, arrowroot, cornstarch, or flour.

Here are a few basic suggestions for substituting one egg:

1/4 C. Mori-Nu silken style, firm or extra firm tofu, pureed until smooth

1/4 C. applesauce or pureed bananas + 1/2 t. baking powder

1 T. cornstarch or flour whisked with 1 T. water

1 T. finely ground flax seeds + 3 T. water blended in a blender until frothy,

and let rest 30 min. - 1 hour

1 1/2t. Ener-G Egg Replacer whisked with 2 T. water

 

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Ms. Paris Harvey bitebackvegan 925 788 8296 (PST)

Discarded pigs who died in transit.