Egg-avoiders, heads up!

One of the biggest challenges I face as a vegetarian cook/baker/pseudochef is trying to find ways to substitute for eggs in recipes that are otherwise vegetarian-friendly. I’ve done extensive research (read: Googling) on the matter, and it turns out that eggs serve different purposes in different types of recipes. They may bind, leaven, or change the texture. So depending on that, and depending on how much you are willing to alter the taste of your dish, you can use different substitutes.

Most store-available “egg substitutes” are not actually substitutes – they use egg whites, which if you’re avoiding eggs for reasons of principle, are also a no-no. So what can you use? Since my usage of recipes that call for eggs is usually limited to baking of sweet treats, I tend to stick to the extra baking powder and some applesauce trick. I have also heard that yogurt, sour cream, and silken tofu can be used.

Here is a link my brother sent me – perhaps in the hope that I might be inspired to bake, thereby providing him with dessert. Regardless of the intentions, the link is great, and gives a pretty extensive listing.

I’d like to hear from you. What do you use to replace eggs in your cooking?


4 Comments (+add yours?)

  1. S
    May 13, 2009 @ 11:58:29

    Indeed, you have divined my intentions correctly.


  2. Trackback: Carrot-Almond Bites « Understocked Veggie Kitchen
  3. jd
    Jun 21, 2009 @ 11:36:56

    I typically use Ener-G Egg Replacer as an egg-substitute when I bake, but ground up flax seeds and water work great too!

    Actually, I devoted an entire post to this topic when I first started my blog, specifically because I wasn’t sure how to handle the “no egg” situation and figured that other people might have questions, too… (Just in case you want to read it, here’s the link:

    Anyway, I’m glad I found your blog – I love the title! – and I’ll definitely be adding it to my blogroll asap!


  4. Trackback: Carrot-Almond Bites « Made to Love Magic

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