Allergy Awareness Month: Egg Substitutes

Having experience cooking for individuals with allergies, I realize how easy it is to repeat the same "allergy free" meals on a daily basis. After all if you have allergies which include: soy, nuts, wheat, gluten, eggs, and dairy just how creative can you be?

Let's start with eggs.

Most recently my boyfriend's nephew has been diagnosed with an egg allergy. It took a scary incident with some simple scrambled eggs to find out. As a result of this I have been determined to find every egg substitute known to man. (Or at least try!) How hard could it be? Turns out there are a lot of options out there.
Each substitute works for a specific style of cooking or baking.



I have found that yogurt, banana, buttermilk, and applesauce work as great egg replacers! For more information on specific amounts use this chart from Eggless Cooking.

Over at the kitchn they created a helpful list of egg substitutes as well which include:

• Energ-G Egg Replacer – Flavorless product made from potato and tapioca starch.

• Flaxseed – A nutty flavored substitute is finely ground flax for whole grain baked goods and pancakes. For more discussion and ratios, see this post.

• Silken tofu – Silken tofu is relatively flavorless and best used in brownies, some quick breads, and cakes. Use 1/4 cup of pureed tofu for 1 egg.

• Baking soda and vinegar – This is a decent egg substitute for fluffier baked goods. (1 teaspoon of baking soda mixed with 1 tablespoon of white vinegar for 1 egg.)

Foodily is a great site that assists in choosing recipes without a certain ingredient. You have to be careful and look through the recipe before choosing it.
(For ex type dairy instead of milk to cover all versions of milk products)

Do you have an allergy? Have you come up with a great substitute for cooking or baking?