The sunny side up of low-cost egg alternatives
So let's get cracking. Er, maybe not.
Use a banana or 1/4 cup of applesauce for each egg needed in a cake or other sweet dessert, according to vegcooking.com. Of course the banana or apple needs to work flavor-wise in the recipe. Tofu can be substituted in quiches and custards by using a 1/4 cup of (preferably pureed) soft tofu for every egg. The tofu recreates the texture of eggs but falls a tad short in the fluffing department.
Among other reasonable egg alternatives that the site lists are 2 tablespoons of potato starch per egg, or 1/4 cup of pureed prunes (adding a 1/2 teaspoon of baking powder wouldn't be a bad idea), or a mixture of 1 tablespoon of ground flax seed in 3 tablespoons water, or a mixture of 2 tablespoons water, 1 tablespoon oil and 2 teaspoons of baking powder.
Pioneerthinking.com recommends, for each egg required, 2 tablespoons of potato starch, or 2 tablespoons of arrowroot flour, or 2 tablespoons of cornstarch, or a mix of 1 heaping tablespoon of soy powder plus 2 tablespoons of water.
We hate to sink the souffles of faux-egg devotees after offering all these creative solutions, but those who do not have dietary concerns are better off using the incredible, edible one in their baking, one chef told WalletPop.
"There are definitely substitutes that come close, but there's nothing that truly replaces an egg," said Nicole Kaplan, an instructor at the Institute of Culinary Education in New York City.
Kaplan said she has made egg-free cupcakes for preschoolers with allergies and the texture was too crumbly.
As for health concerns about eggs, ICE staffers offered this: "The best way to be safe is to buy fresh, organic and natural eggs," spokeswoman Stephanie Bourgeois told WalletPop. "They noted that if you are baking your eggs, you won't have to worry about Salmonella as the cooking process will kill the bacteria."