Alternatives to eggs

Today is the day you shall step forth, make your way to the grocery store and proclaim "I am egg-free!" but not outloud, only in your head. You will proudly take on the fun challenge of baking and making scrambles without a cholesterol-laden egg. I have great faith in you, my new egg-free friend.

Step One: Buy vegan cookbooks. You will thank me or the author or yourself for making some delicious vegan baked goods. Your very most important baking cookbook will be Vegan Cupcakes Take Over the World because it is their time for world domination. Cupcakes rock. Come November, 2009, pair that little bad boy of a cookbook up with its sister Vegan Cookies Invade Your Cookie Jar who walk right back out into your mouth. Heck, you can safely eat this cookie dough raw, yeah. There's also The Joy of Vegan Baking and it has lemon bars in it that will make you want to marry a lemon tree. For many of vegans, our bible is Veganomicon: The Ultimate Vegan Cookbook. It is the ultimate vegan cookbook. There are a lot of great cookbooks out there, so find one that fits your culinary skills and tastes.

Step Two: Buy some Ener-G egg replacer. It's a powder that magically binds like magic. This is great for pancakes, baked goods and recipes that require a secret binding agent.

Step Three: Get creative with your egg alternatives. Go beyond the powder and straight into the fun zone of applesauce, flaxseed and banana.
Flaxseed: Flax was sent here by unicorns who wanted world peace and a great goopy binding agent full of omega-3 love. I would not lie to you about that. 1 T of flaxseed + 3 T of water = 1 normal sized egg. Grind up those tiny, adorable seeds and mix with the water. You'll notice it gets a distinct gel-like texture, that's a signal that it's ready. This is great for baking muffins, pancakes and other real earthy, grain-tasting food items. Keep your flaxseeds all nice and cool in the fridge.
Applesauce or banana: Use 1/4 cup applesauce or 1/2 banana for one egg in sweet baked goods. Adds a nice flavor.
Firm/extra firm tofu: Do not be afraid of the 'fu. In appropriate quantities, it's super awesome for you (except if you are allergic, then not so much). Crumble into small pieces and fry up with onions, tomatoes, bell peppers, HOT CAYENNE PEPPERS, tumeric and maybe some cumin for a nifty tofu scramble. There are other recipes, you may google-fu the tofu 'fu for more information.

None of this needs to be scary. Test all these recipes on yourself first. Maybe 2-3 times, just to perfect them. Especially the ones with chocolate, you should test those at least ten times. Maybe more, it's up to you. The chickens will thank you in their birdy way. You may receive their gratitude by feeding them grapes at a sanctuary near you. Do not question why receiving gratitude from chickens involves giving them food, that is just the way of the avian world, people.


neebs4964 said...

Flax seeds are great, but you should never cook with them. Omega 3's are very reactive and break down in the presence of heat, light and oxygen. The result of deterioration of these is unpredictable. Keep your flax seeds in a cool, dark place. Grind them up and eat them raw. Great in smoothies.

Anonymous said... — with pics!

Marji said...

@neebs4964: So far as we know, there are no known ill effects from baking with flaxseeds. You may loose the effect of the Omega-3, but they still work well as a binding agent for baking.

@zebrallama: Mmmm, pictures are always inspiring! Thanks for posting.

Marji said...

*lose, not loose. :)