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December 19, 2007

Egg replacer

I try to make recipes that don't call for eggs in the first place. I'm not usually one for 'replacing' animal derived ingredients, if you want to eat a sausage, eat a sausage. But their are some things (carrot cake, biscotti) that just need eggs, and that I love, cause they don't taste, look or feel anything like eggs.

Eggs have multiple functions in baking. They add moisture, leaven, help hold the rise, and bind, so how you replace them depends on what purpose they have in the particular recipe you are making...

Packet Egg replacer is quite natural stuff, usually potato starch and tapioca. It works well in small amounts to give a bit of spring to your cakes, but it also dries them out alot, so works best in crispy biscuits. Also bear in mind Tapioca is a bad food combination with grains, but in such miniscule amounts, I'm sure your digestion will be forgiving. Egg replacer balances Pita and Kapha and raises Vata.

Linseed is very strong tasting, so best used in whole grainy things. Some people just throw in a teaspoon ground, but word on the street is that the best method is to soak a teaspoon of linseed in two teaspoons of water. Separate the slime from the seeds and you have an "egg". But this can be fiddly and frustrating! Linseed is great for Vata but too hot for Pita.

Banana, Yoghurt, Tofu are simple ways to replace eggs but can result in bad food combinations. I'd warn anyone away from banana in combination with anything. Yoghurt is no good with milk. Tofu, being a bean, is no good with milk, cheese or yoghurt, but works well due to it's lack of taste. These add moisture and so are good in dense moist cakes, but don't really do the rise and hold needed in fluffy sponges etc.

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