I ate a lot of eggs growing up. I like the taste, but I hate the smell. After educating myself on the effects of eating too many animals foods, I gave them up. It is fine to consume eggs, provided that they are organic, and that the totality of your animal food consumption does not exceed 10% of daily calories. There are other reasons however, that have convinced me to avoid them such as farming practices. Now, this is not a blog that is focused on animal rights, but I have to mention that the treatment of chickens and chicks is horrendous. Baby chicks have their beaks sawed off with a hot knife to prevent pecking and unwanted male baby chicks are smothered by putting them in plastic bags and tossing them out like garbage and if you think that is bad, they also grind them up alive with no anesthesia. Know that your consumption of eggs, promotes this.
If you don’t want to give up eggs, you can minimize your consumption of them and a great way to do that is when making baked goods at home. Eggs are used in baking for different reasons from binding to leavening to add moisture. There are healthful, plant-based ingredients you can use to replicate these functions. Here they are:
- Ripe Banana – Half mashed or pureed is equal to 1 to 2 eggs.
Works best in: breads, muffins, cake, pancakes
- Applesauce – 1/4 cup is equal to 1 egg.
Works best in: moist cakes, breads, quick breads, brownies
- Ground flax seed – For each egg whisk 2 tablespoons of ground flax seed with 3 tablespoons of water until thick and creamy
Works best in: Waffles, pancakes, bran, muffins, breads, oatmeal cookies.
- Silken tofu – For each egg blend 1/4 cup of tofu in a blender or food processor until smooth.
Works best in: rich, dense, and moist cakes and brownies
- Vinegar & baking soda – For each egg mix 1 teaspoon of baking soda with 1 tablespoon of vinegar (apple cider or white).
Works best in: cakes, cupcakes, and quick breads
- Ener-G Egg Replacer powder – Follow instructions on the box
Works best in: all recipes especially cookies
I use applesauce and the Ener-G Egg Replacer most often. If you can’t find it in the baking aisle at your local grocer, you can get it online. It’s affordable and lasts a long time. I still have the same box of replacer for 2 years now and I am a moderate baker. With my experience in baking egg free you may have to bake your goods a little bit longer except when using Ener-G.
Seriously, you won’t miss the eggs in your baked goods. It’s an easy replacement and you are skipping the extra saturated fat, calories and cholesterol. I can honestly say the most moist cakes I have ever tried have been egg free. Post a comment and tell me about your egg free baking experience! Happy Baking!