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Egg-less cooking

kloomis Jan 10, 2007 05:04 PM

Any good substitutes for eggs in recipes? I have a child recently diagnosed with an egg allergy, and you wouldn't believe everything I normally add eggs to that I can't now. Cookies, brownies and cakes, obviously, but also meatballs/loaf, ice cream, battered/fried food, soup, mayo/dressings. We have also gotten to be good customers in the vegetarian/organic section of the grocery: vegan = no eggs.

Any ideas for good websites or cookbooks? Or any other tips? Thanks.

  1. Katie Nell Jan 10, 2007 05:34 PM

    I'm sure you already know this or have thought of this, but if you go to epicurious.com, you can do an advanced search for recipes, omitting eggs from the search. I just searched for desserts without eggs and there was 1929 results, so there's hope for your little one yet! To think of a child not being able to have a cookie or a brownie was just too sad to me! :-)

    1. leanneabe Jan 10, 2007 05:41 PM

      This is a site I've heard recommended: http://www.veganchef.com

      To simulate eggs, combine in a small bowl: 1 1/2 tablespoons
      vegetable oil, 1 1/2 tablespoons water, 2 teaspoons baking powder. (The combination is your egg substitute, equal to 1 egg) I've never tried this, as I haven't had to make eggless food, but if it works it certainly gives you ways to convert your existing recipes.

      I know someone with an egg allergy and she makes pancakes using one of those mixes where you add egg and water, but she just uses water or milk (no egg). It's not the same, but it's better than nothing. But, make sure you read the ingredients on whatever mix you buy just to make sure they haven't included powdered egg.

      1. leanneabe Jan 10, 2007 05:43 PM

        I also found this recipe, hope it posts okay:

        Vanilla Cake with Crumb Topping

        You can use this batter to make a vanilla layer cake by omitting the crumb topping, doubling the cake ingredients, and baking at 400 degrees for 30 minutes in 2 9-inch round cake pans.

        Crumb topping:
        1/3 cup sugar
        1/3 cup flour
        1/2 teaspoon ground cinnamon
        2 tablespoons, chilled dairy-free margarine

        Combine sugar, flour and cinnamon in a small mixing bowl. Using a pastry blender, cut in margarine until mixture resembles coarse crumbs. Set aside.

        Cake:
        1 1/2 cups flour
        2/3 cup sugar
        2 teaspoons baking powder
        1 cup vanilla-flavored soy milk
        1/4 cup vegetable oil
        To simulate eggs, combine in a small bowl: 1 1/2 tablespoons
        vegetable oil, 1 1/2 tablespoons water, 2 teaspoons baking powder. (The combination is your egg substitute)
        1 teaspoon vanilla extract

        Preheat oven to 400 degrees F. Using 100% vegetable shortening,
        grease then flour a 10-inch round springform pan.

        Place all cake ingredients in a large mixing bowl; using a wire
        whisk, mix until well blended. Pour batter into prepared pan.
        Sprinkle crumb topping on top of batter. Bake for 30 minutes in
        preheated oven, until a toothpick inserted into the center of the cake comes out clean. Cool cake in pan 10 minutes, and then
        carefully remove sides of the springform pan. Cool completely before serving.

        Makes 8 servings.
        **************************************************************
        White Birthday Cake

        This makes a basic white layer cake.

        2 cups sugar
        3 cups flour
        2 teaspoons baking soda
        1 teaspoon salt
        3/4 cup vegetable oil
        2 teaspoon vanilla extract
        2 tablespoons distilled white vinegar
        2 cups water

        Preheat oven to 350 degrees F. Using 100 % vegetable shortening, grease and then flour 2 9-inch round cake pans.

        Sift dry ingredients together into a large mixing bowl. Add
        remaining ingredients: beat with electric mixer at medium speed
        until smooth.

        Pour batter into prepared cake pans. Bake in preheated oven for 25 to 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely. Frost.

        Makes 1 9-inch round double-layer cake

        Cakes are from "What's to Eat? The Milk-free, Egg-free, nut free Food Allergy Cookbook" by Linda Marienhoff Coss.

        1. chowser Jan 10, 2007 06:54 PM

          I like this site for vegan baking. The brownies and pumpkin oatmeal cookies are really good:

          http://www.theppk.com/

          A friend of mine recommended this one. It's looks really good--she said the chocolate chip cookies were the best she's ever had, vegan or not:

          http://www.cok.net/lit/recipes/desser...

          1. p
            Pondering Jan 10, 2007 07:11 PM

            PPK is a very good source. Also you might want to flip through some vegan cookbooks by Sarah Kramer and Dreena Burton. Both are vegan, very good, and will give you ideas of how you can adapt your own recipes to be eggless.

            There are also lots of vegan recipe sites and blogs online.

            Also Peta's site vegcooking.com has lots of recipes, suggestions, and substitutions (flax "eggs," tofu, baking powder, etc). And there is a commercial product called Ener-G Egg Replacer which is helpful in some recipes.

            1. o
              OnceUponABite Jan 10, 2007 07:53 PM

              I'd get a vegan cookbook, as eggs are not allowed in a vegan diet. Also, I'd consider some ethinic cuisines. Lots of stuff in Asian cuising doesn't call for eggs. Stir-fries, curries, etc.

              1. thenurse Jan 10, 2007 08:24 PM

                Avocado is a good substitute for eggs in savory dishes, ie. Caesar salad dressing, other dressings. More so for taste, rather than function.

                1. t
                  thewaz Jan 10, 2007 10:27 PM

                  Since your son can still eat other dairy, consider subsituting buttermilk and/or sour cream/yogurt in many recipes. Some things may come out slightly dry without the moistness that eggs provide, but many recipes are surprisingly tasty without eggs.
                  Consider, especially, cookies that aren't normally made with eggs - shortbread, chocolate wafers, mexican wedding cookies, etc. I have had good luck on allrecipes.com, there's an entire section devoted to eggless cooking (try the yogurt chocolate chip cookies - yum!!). Recipezaar.com also has some good recipes.

                  In some cases, I leave eggs out of recipes where I thought they were absolutely necessary (like stuffing) - and didn't even miss them. As Pondering mentioned above, the Ener-G egg replacer does work well in other recipes, tho I don't recommend the "eggless quiche" recipe on the box...

                  1. Kitchen Queen Jan 13, 2007 08:19 PM

                    Tofu! - It's used for many dishes as an egg substitute. Even eggless "egg" salad. In Asian markets you can even find Almond and Mango Tofu. I love the Almond just plain as a dessert type option. I also buy chocolate pudding mix made by the same company that makes tofu - Nori-ku or ? Just add water,then the mix and a package of tofu - use a beater and wella yummy chocolate pudding!

                    1. j
                      jcefalu May 5, 2007 01:28 PM

                      I also have an egg allergy and did some research. I found this book at our library and recently bought it. I like a lot of the recipes in it. "Bakin' Without Eggs" by Rosemarie Emro. I think you can get it from amazon.com. Also just found another site called http://www.astray.com/recipes/?show=E..., since I like mayo. I have not tried it yet. I just have been going without a lot of stuff made with eggs because I just didn't have the time to do the research. Hope the book helps.

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