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.
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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.