Egg-cellent Egg Replacers

-          By Ani from Whole Foods Market, Lake Calhoun

I will admit, when I started doing the Engine 2 Challenge, the thing I thought I was going to miss the most was eggs. Before I began, I would easily go through a carton of eggs by myself every week. It isn’t officially a Sunday in my house until we’re eating nice eggy crepes or pancakes . Lunch isn’t looking hearty enough? Put a poached egg on it. Feeling hungry after a run? There was always a hard-boiled egg waiting for me in the fridge to silence my stomach. But the thing I thought I was going to miss the most was baking. Eggs are included in so many of my favorite sweets to allow them to rise, brown, keep them moist or make them tender, and I was not entirely convinced that I was going to make it a month without baking a loaf of challah or whipping up a batch of macaroons. Then I discovered just how many things can replace eggs in baked goods, and are even easier to keep around than a perishable carton of eggs.

What you are trying to replace varies by recipe. In most cases, it is going to be binding and moisture. Any of the following things can be used to replace eggs in basic baking recipes, and if a recipe just calls for one egg, go ahead and leave it out, no substitution needed.

Egg Alternatives

• 1 egg= 3 tablespoons water, 1 teaspoon ground chia seed
• 1 egg= 3 tablespoons water, 1 tablespoon ground flax seed
• 1 egg= 3 tablespoons water, 2 teaspoons egg replacer powder*
• 1 egg= ¼ cup pureed banana (this will alter the flavor of your recipe)
• 1 egg= ¼ cup blended silken tofu**
• 1 egg= ¼ cup soy yogurt**

**These substitutes will keep things moist like an egg, but will not bind like an egg.

*If you want to make your own egg replacer powder, combine:

• 10 tablespoons tapioca starch
• 2 tablespoons baking powder
• ½ teaspoon xanthan gum

To make ¾ cup of egg replacer. Keep in the pantry for up to six months.

There are also many ways to replace dairy.

Dairy Alternatives

• Milk=An equal amount of non-dairy milk. Soy and nut milks work best because they have some natural fat in them, as dairy milk does. Unsweetened almond milk is my favorite.
• Buttermilk=Add a teaspoon of lemon juice or apple cider vinegar to one cup of non-dairy milk, let sit for five minutes, then stir.
• 1 cup cream=1 cup whipped silken tofu

You can take my word for it that these substitutions work and are delicious, but I think you’ll be truly convinced when you give this recipe for Chocolate Mousse a whirl:

Raspberry Chocolate Mousse

• ½ cup cocoa powder
• ½ cup 100% fruit seedless raspberry jam (replacing refined sugar)
• 1/3 cup unsweetened almond milk (replacing cream)
• 12 ounces extra firm silken tofu (replacing more cream and egg yolks)
• 1 teaspoon vanilla

Directions: Blend all ingredients until smooth. Chill 1-2 hours before serving. Serves 4.