18 September 2010

Of the Devil

Eggs are of the devil.
They smell bad, they taste gross and don't get me started on how the chickens are treated at the egg farms.
You've heard it all a million times:
I. Hate. Eggs.
In honor of all the nastiness that is little aborted baby chickens, I've done some research on egg alternatives. I'm not talking about the nasty, over-processed "egg substitute" you can get at the store - Egg Beaters still has eggs in it. It even says it on the carton:
See? Real Eggs. Ew.
Did you know it is completely possible to cook and bake without eggs and STILL have everything taste fantastic? I know! It's amazing!
(Plus, you can save the life of a baby chicken!)
So how do you do it? Here are some tips you can use to eliminate eggs from your cooking and baking:
  • Flax. Grind some flaxseed into a fine powder (my coffee grinder works perfectly for this) and substitute a tablespoon of flax whisked with 2-3 tablespoons of water per egg. This is a great way to get your Omega-3's and some fiber in too. Sneaky.
  • Bananas. Pumpkin. Pureed apples. Bananas and applesauce have long been used as substitutes for oil to make your baking less fattening. However, bananas also work well as a binder in place of eggs. The ratio is usually 1/4 - 1/2 a banana per egg, and I only recommend this if you are baking and like the flavor of bananas. One of those little individual cups of unsweetened applesauce (about 1/2 cup) works for just about any kind of baking (especially cake and muffins)...just be sure to refridgerate whatever you bake if you're not going to eat it in a day or two.
  • Plain old water. If your recipe only calls for one or two eggs, just skip the eggs altogether and add an extra tablespoon or two of water. It's magic!
  • For savory dishes, you can use great binders such as tomato paste, dried or mashed potatoes, or oatmeal (think meatloaf. Or in my case, TVP loaf).
  • I've discovered Ener-G egg replacer, and it's available at most health food stores. In all honesty, I've yet to try it, mostly because I'm cheap and water is free. If anyone does decide to try it out, please let me know if you like it!
  • Tofu! It's cheap, it's full of protein and it takes on the flavor of whatever you cook it with. The rule of thumb is about 1/4 cup of whipped tofu per egg. I've actually used tofu in place of eggs in a vegan lasagna, and you cannot tell the difference. I promise. You can also scramble tofu like you would eggs - mix with some chopped veggies and it's a great breakfast.
Try these tips out, see what you think and let me know how you like it. Trust me, you won't even know the difference. Happy eggless cooking!

1 comment:

RCW said...

I'm having a salad with hard boiled eggs for lunch. Just thought you'd like to know.