Forgot to mention - if your dish needs the yellow ...

2009-12-07T09:18:02.220-07:00

Forgot to mention - if your dish needs the yellow color of egg yolks, Annatto (achiote) is a good natural coloring, similar to saffron but much less expensive. You only need a tiny bit.

As I researched your question, I found a lot of ve...

2009-12-07T09:15:25.338-07:00

As I researched your question, I found a lot of very odd 'answers" in the Internet, some (yeast?) don't sound very good at all!

Your main consideration has to be the recipe being considered. Are the eggs themselves the main ingredient, as in Zabaglione? If so, a substitute won't work. Are the eggs functioning as a binder? leavening? volume? Richness? Different substitutes work for different functions.

My first choice would be to use egg whites instead of whole eggs, which should work nicely for Pizzelles and cakes. You're still using real food, natural proteins and the resulting dish will be quite similar to one made with whole eggs. Volume, that is, the lift needed for cakes, comes from the egg whites, so you're good there.

If you look at the list of ingredients on a lot of the commercial "egg substitutes," most of them consist mainly of egg whites with coloring, so you may as well use the real thing.

Egg yolks contribute fat to your recipe, so another option would be to replace each egg with a tablespoon of olive or canola oil and 2 tablespoons (or less) water. In some dishes, a scant 1/4 c. soft tofu works nicely and replaces the egg protein. But remember that neither of these substitutes provide binding or lift.

I hope these suggestions are helpful.

You seem to use a lot of eggs. Is there a decent s...

2009-12-05T22:01:56.885-07:00

You seem to use a lot of eggs. Is there a decent substitue?

Comments on Starr's Kitchen: Yes, You Can: Dairy-Free Christmas Cookie #2: Pizz...

Forgot to mention - if your dish needs the yellow ...

As I researched your question, I found a lot of ve...

You seem to use a lot of eggs. Is there a decent s...