Whether you’re vegan or are just looking to cut some cholesterol from your diet, cooking egg-free can be an easy, satisfying experience. Not only will you be cutting out unnecessary cholesterol, you’ll potentially add better nutrients to take its place. Deciding to cook without eggs will open up culinary doors you may not have considered trying before, so your vocabulary in the kitchen will expand dramatically.
The biggest issue facing egg-free cooking is baked goods. Eggs add moisture to whatever you’re cooking, but they also add a natural rising agent, which is responsible for making your cakes and bread fluffy. Taking eggs out of the equation makes it difficult to create airy baked goods. A bit of advice might be to simply steer clear of these fluffier baked goods, sticking to foods that will come out similar to the baked goods you’re used to eating like pancakes and brownies.
One of the most common egg replacers is tofu. Its biggest asset is its texture – it is very similar to cooked eggs. You can use tofu to create delicious scrambles in the stead of eggs, using vegan cheese and a variety of vegetables to make a tasty dish. The only issue is that the tofu will remain white, rather than the yellow scrambles many of us are used to. If you’re concerned with this, try adding a little turmeric or yellow curry powder to give it that yellow hue. It will also give your scramble a delicious, spicy flavor.
If you’re thinking about using tofu to bake with, try using soft or silken tofu. This breaks down easier and won’t clump up so much, so it will have a creamier consistency once cooked. Puree it using a food processor, and add a ¼ cup for every egg you replace. If you’re baking a dish that requires rising, try adding an additional teaspoon or two of baking powder. It won’t rise perfectly, but it will still taste delicious.
Also, silken tofu is most commonly used in vegan desserts, replacing any dairy or egg that you might otherwise use. Makes for a rich, creamy alternative.
This is one of the healthiest ways to replace eggs in your cooking. Flaxseed is full of antioxidants and minerals, and gives a considerable dose of ALA (one of the omega-3’s). It is highly versatile in the kitchen, and can be added to almost any meal in one way or another.
To replace one egg in cooking, grind 1 tablespoon of flaxseed with 3 tablespoons of water. Try combining with vanilla soy milk for a creamier, more delicious texture and taste.
Replacing eggs with fruit in your baking will not only take the egg out, but add a bunch of flavor. Instead of trying to mask the flavor of the fruit you use, try embracing and extenuating its presence in your dish. Using apple sauce, for instance, can be accompanied by a few healthy pinches of cinnamon. If you’re trying mashed bananas, try adding some walnuts to give it a little crunch. Shredded zucchini also works surprisingly well. Works great in brownies, pancakes, and other flat baked goods.
Mashed potatoes work great in many baked goods to replace eggs, as they match the texture of cooked eggs, without much additional flavor. Add a ¼ cup for every egg you’d like to replace in your recipe. Again, stick with flatter baked goods for this.
This is used to replicate the rising characteristic of eggs. It is egg free, and will do the trick in many cases, but it’s not perfect. – it simply does not rise as much as eggs do. It’s flavorless, but adds no nutrients to what you’re baking. Great for a substitute in a pinch.