No Eggs, No Problem: Egg Substitutes

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Nothing says welcome home like the fresh smell of baked goods wafting from your kitchen. Cookies, pies, cakes, you name it, sound delicious.  But there is one sneaky ingredient lurking in all of those delicious baked goods that could cause major problems: eggs. Eggs are currently on the list of the most common food allergies in Canada; but that doesn’t have to stop you from enjoying delicious treats of every kind. For many treats, there are many alternatives to crunchy, chewy centers; but what about the very makeup of the treat? Eggs provide rise, moisture, and fill to many different kinds of recipes.  The following three items are my most sacred baking tips for the most delectable, unique baked goods you’ll find. These are recipes that your friends will beg you to tell them or demand you make when you bake.

1)  Yogurt

We all love chocolate chip cookies. They can be gooey and chewy or crunchy and satisfying. But what about those pesky eggs in the recipe?  Well, the purpose of the eggs in this particular recipe is to add moisture to the batter. To add a little kick to your already perfected chocolate chip cookies, try putting a table spoon of plain 1 percent yogurt for each egg called for in the recipe. The yogurt will supply the batter with enough moisture and add a delicious taste that will leave people wondering what that special ingredient is.

2)  Coconut Milk/Butter

It’s delicious, it’s sweet, it’s the perfect low-fat substitute for many baked goods. It provides excellent moisture to batters as well providing items like breads, cookies, and muffins, an extra sweet taste; so you can cut back on the sugar you add to your recipe. Coconut butter can be used in breads and muffins to add sweetness to things that also don’t require a lot of sugar. For each egg called for, use a tablespoon of butter or 1/3 cup of the milk. If you’re using the milk, make sure to add baking soda so your mixture isn’t too wet. If you feel like your batter is too wet, add some flour.

3) Baking Soda

Odorless, virtually-tasteless baking soda is a Godsend to those of us who bake without eggs. Why are they so great? It provides rise or lift to certain baked goods that need to stand to attention, like breads, cookies, muffins, cupcakes, and cakes. It has no taste (always make sure to check it so it hasn’t gone bad. If it has, it will have a very sour taste.) and it gives substantial lift without making your goods too dense or heavy. For each egg, add half a tablespoon of baking soda and a tablespoon of hot water together, mix separately, then add it to mixture.

Baking is fun, therapeutic, experimental, and has endless possibilities. Just because there are certain things we can’t put in our baked goods doesn’t mean we have to place limitations upon the things we bake. So get in the kitchen and see what you can create! Above is my favorite recipe for delicious chocolate-chip cookies. Enjoy, and happy baking!

Arianne K. 

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One thought on “No Eggs, No Problem: Egg Substitutes”

  1. “The yogurt will supply the batter with enough moisture and add a delicious taste that will leave people wondering what that special ingredient is.” hopefully you’ll tell them what the special ingredient is if they are anaphylactic to milk products like me 😦 also anaphylactic to eggs / soy / tree nuts / seeds.
    Suggestion for a good egg substitute – apricot purée (aka baby food desert) works well in baking.

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