Egg Substitutes

For all of our recipes requiring eggs, we use something else.  Our substitutes do not always allow the results to turn out the same as they would with real eggs, but most of the recipes we post here are pretty close.  (If you want to try one of these recipes, do not have the 'substitute' listed, and are not allergic to eggs, just substitute what we use with an egg.)  Obviously some eggs act as binders in a recipe to hold ingredients together, while others are needed for their leavening effect, like in cakes and baked goods. So, the substitute will depend on the needed effect.  Here are a few of the substitutes we use.

1 egg = 1/2 banana.  Banana can be substituted in recipes as a binder but will influence the taste of the end product.  We like to use banana in things like cookies and quick breads like pancakes where it's sweet fruity taste is welcome.

1 egg = 1/4 cup applesauce and is used in the same way as banana.  If a little extra rise is needed with either of these substitutes, add 1/2 to 1 tsp. baking soda or baking powder as well for a little extra leavening.

1 egg = 1 Tbs Ground Flax + 3 Tbs warm water  This is kind of powerhouse substitute.  [Interestingly ground flax can also be used as substitute for butter and oil (as can the banana and applesauce) in a ratio of 1 T margarine = 3 T Flax].  We've noticed a slight 'fishy' taste with this substitute in foods without stronger flavors, which may reflect the Omega 3's so prevalent in this substitute.  A 2 Tbs serving of ground flax contains 3 g protien, 2800 mg Omega 3's, 850 mg Omega 6's and 4 g fiber.  It also contains up to 75 times more antioxidant propertied Lignans than other plant foods.  The fiber may really speed up food processing for those unaccustomed to fiber, so just be aware.  Sprinkle in 'everything' for a little added nutrition.

1 egg = 1-1/2 tsp Ener-G Egg Replacer + 2 Tbs warm water (mix thouroughly before adding to recipe).   This substitute has become one of our favorite to add to 'delicate' baked goods like cakes, fancy rolls, etc. and contains potato starch, tapioca flour and no lactose or gluten.

Tofu is another egg substitute, but one which I haven't played with yet to figure out ratios.  Should be easy to find specific recipes if someone wanted to try it though.  

Corn starch, Instant Clear Gel, Arrowroot Powder, Flour, Powdered Milk and other replacements exist out there, some even propose just substituting milk (we'd be using RiceMilk), not replacing the eggs with anything, etc. Depends on the recipe, the purpose and your preference.  I haven't played with all of them yet, but I'm sure I'll be adding to this post at a later date.

*NOTE:  Even for those of you not allergic to eggs, you may want to note the shelf stable, storable substitutions (like Ener-G Egg Replacer and Ground Flax) will work well in your food storage too.

Savory Beef Stew

Hearty and wonderfully aromatic; especially great for a cool evening served with your favorite bread.  An adaptation of Better Homes and Gardens New Cook Book's "Polenta Beef Stew" sans polenta, p. 489.

Ingredients:

1/4 cup all-purpose flour

1 tsp. garlic powder

1 tsp. dried thyme, crushed

1 tsp. dried basil, crushed

2 pounds boneless beef chuck steak, cut into 1-inch pieces

2 Tbs. olive oil

1/2 cup chopped onion

1 tsp. snipped fresh rosemary or 1/4 tsp. dried rosemary, crushed

6 cloves garlic, minced

1 14-oz can beef broth

1 1/2 cups water

8 ounces boiling onions

5 medium carrots, cut into 1-inch chunks

5 medium potatoes, cut into 1-inch chunks

1/2 cup snipped fresh flat -leaf parsley

1 4 oz can tomato paste (or 8-10 oz V8 Vegetable Juice)

Salt and Pepper to taste

1.  Place flour, garlic powder, thyme, basil 1/2 tsp salt and 1/2 tsp pepper in a plastic bag.  Add meat pieces a few at a time, shaking to coat.  In a Dutch oven, (or large skillet) brown meat, half at a time, in hot oil; drain fat.  Return all meat to Dutch oven; add chopped onion, dried rosemary (if using) and garlic.  Cook and stir until onion is tender.  Stir in broth and water.  Bring to boiling; reduce heat.  Simmer covered 1-1/2 hours.

2.  Stir in boiling onions, potatoes and carrots.  Bring to boiling; reduce heat.  Simmer, covered, about 30 minutes more until meat and vegetables are tender. 

3.  Just before serving, stir the 1 tsp. fresh rosemary (if using), parsley, and tomato paste (or Vegetable Juice) into the stew.  If desired, garnish with rosemary sprigs.

NOTES: 

*I usually make up a large batch of Beef Stew Meat following the proportions for spices and directions for browning the meat in step one, cool the extra in the refrigerator then freeze 1-2 lb portions in a quart freezer bag to add to vegetables for making a "quick" stew later. 

* After having prepared the meat, I often go off a basic mental formula for the rest of the ingredients. I usually use one to two cups broth (often water + beef bullion for stew) for each person I'm planning on serving, along with at least one carrot and one potato per person expected to dinner. My Grandma Phelps taught me that 'should company show up at dinner time, just add an extra cup of broth or water to stretch it a little farther'.

* I like to prepare the stew in the morning or early afternoon and cook it in a Crock Pot, enjoying the soothing aroma in the house all day and later enjoying time with my children during the evening hour that I'd otherwise be preparing dinner.  On low 6-8 hours (all day) or on high for 3-4 hours.

*Adding the tomato paste or V8 juice at the end, for that added savory flavor, ensures the acid doesn't toughen the stew, but that it is tender instead.

*I often use onions I chopped previously and stored frozen, or I rehydrate dehydrated onions instead of using onion powder and boiling onions.

English Muffin Bread

This no-knead bread is Ryan's specialty.  It has a coarse texture, which we love eating toasted, with soups, stews or as toast for breakfast, sometimes spread with honey or jam.--Better Homes and Gardens New Cook Book, p. 142-143.

Prep: 20 min; Rise: 45 min; Bake: 25 min
Preheat: 400 degrees; Yields: 2 loaves

Ingredients:
Cornmeal
6 cups all-purpose flour
4 tsp. yeast (2 packages Active Dry Yeast)
1/4 tsp baking soda
2 cups RiceMilk
1/2 cup water
1 Tbs. sugar (honey)
1 tsp. salt

1.  Grease two 8x4x2-inch loaf pans.  Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.

2. In large mixing bowl, (we use the Bosch), combine 3 cups of flour, the yeast, and baking soda; set aside.  In a medium saucepan heat and stir milk, water, sugar/hone, and salt just until warm (120 degrees F to 130 degrees F).  Using a wooden spoon, stir milk mixture into flour mixture.  Stir in remaining flour.

3.  Divide dough in half.  Place dough in prepared pans.  Sprinkle tops with cornmeal.  Cover and let rise in a warm place until double in size (about 45 min). 

4.  Bake in 400 degree oven about 25 minutes or until golden brown.  Immediately remove bread from pans.  Cool on wire racks.

Gingerbread Waffles with Citrus Sauce

These are a deliciously spice-scented waffle and when paired with the citrus sauce, makes a wonderfully aromatic and tasty breakfast or brunch.  From Better Homes and Gardens' New Baking Book, p. 321.

Prep: 15 min, Bake: per your waffle iron directions, Makes: 12-16 (4 inch) waffles

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 T baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 Tbs ground flax seed + 6 T water (OR 3 tsp EngerG Egg Replacer + 4 T warm water)
1-3/4 cup RiceMilk
1/2 cup cooking oil
2 T molasses
1 recipe Citrus Sauce (see below)

1.  Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, ginger and cloves; set aside.  In another mixing bowl combine "eggs", milk, oil, and molasses.  Add "egg" mixture all at once to dry mixture.  Stir just until moistened (batter should be lumpy).

2.  Bake on preheated, lightly greased waffle iron.  Close lid quickly; do not open 'til done.  Bake according to your iron's directions.  When done, use fork to lift waffle off grid.  Repeat, serve hot.*


CITRUS SAUCE:
In saucepan, combine 3/4 cup honey, 2 T cornstarch, Stir in 1 cup water, 3/4 cup orange juice (I used about 1/4 cup), and 1/4 cup lemon juice.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 2 minutes more.  Remove from heat.  Stir in 2 T Smart Balance, 2 tsp finely shredded lemon peel, 2 tsp. finely shredded orange peel.  Serve warm. (Store remaining sauce in refrigerator).

*NOTE: Freshly baked waffles turn soggy if stacked.  So, to keep waffles hot, while still cooking others, arrange cooked waffles on a wire rack atop a baking sheet in a 250-300 degree oven.    (Reheat leftovers the same way or toast in toaster.)

Soft Wheat Bread

Based on Meghan's delicious Soft Wheat Bread, with our necessary specifications.  We always double her recipe and everyone we share this with either asks for the recipe or hopes for more....it's so yummy!

Yield: 4 loaves

2 Tbsp. yeast
4 cup warm RiceMilk (OR 4 c. hot water and 2/3 cup powdered RiceMilk)
3/4 cup honey
2/3 cup shortening OR Smart Balance
5 cups whole wheat flour
3 cups all purpose or Better for Bread flour (plus more if needed till dough pulls off bottom of bowl)
12 Tbsp. Wheat Gluten
2-3 tsp. salt

1.  Place honey, yeast, and warm RiceMilk (or hot water) in the bowl of an electric mixer for about 10 minutes.

2.  In a separate bowl, combine the flours, salt, wheat gluten (and powdered milk if using).

3.  Add the shortening to the water mixture.  Gradually add the flour mixture to the water and shortening mixgture.

4.  Knead the bread dough for 10 minutes (5 minutes Bosch) or until smooth.  Knead for a couple minutes on the counter until smooth and elastic.

5.  Place dough in a large greased bowl and allow dough to rise for 1-1/2 hours.  When dough has doubled in size, punch down and let sit on a counter for about 5 minutes.  Separate dough into 4 equal sections and shape into loaves.  Place in 4 greased loaf pans.  Cover with a damp kitchen towel and let rise for about 1 hour till dough has doubled.

6.  Bake at 350 degrees for about 30 minutes (or til internal temp is 200 degrees).  Turn out of pans onto wire rack until cool.  Serve hot or slice and bag or freeze to thaw and serve later.

Pumpkin Craisin Muffins

This tasty moist muffin recipe, based on the Pumpkin Wheat Honey Muffin recipe I found on Allrecipes.com, emanates the wonderful cranberry, pumpkin and cinnamon-spicy sweet smells that say "Fall" to me. 

Preheat: 350 degrees    Yield: 12 muffins

Ingredients

1/2 cup Craisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon EnerG Egg Replacer and 4 Tablespoon warm water (2 eggs)
1 cup fresh pureed pumpkin or 3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the craisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in EnerG Egg Replacer mixture, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from craisins, and stir into mixture until just combined. Spoon into muffin cups so they are about 2/3 full.

3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

*Muffins tend to freeze well when made in advance.  For quick and easy breakfasts, make a double batch when preparing, cook both batches and freeze one.  Just pop frozen muffins in the microwave to heat and serve warm.