I can’t believe I haven’t posted this yet. My go-to actually-for-real-egg-free egg substitute is Ener-G Egg Replacer. It is currently carried by Amazon.
Ener-G Egg Replacer
Their listed ingredients (but check your own box to be sure) are: Potato Starch, tapioca starch flour, leavening (calcium lactate [not derived from dairy], calcium carbonate, citric acid), sodium carboxymethylcellulose, methylcellulose.
I follow the directions on the back of the box. I always use it in baked goods, and have had luck in things like chicken nuggets as well which I wasn’t expecting.
When that’s not an option I use this recipe:
The Food Allergy and Anaphylaxis Network keeps a good list of substitutes on hand as well.
From Alice Enevoldsen and Jenn Purnell
Photo by Jenn Purnell
Bottom:
Top:
Make pie crust, put in silicone cupcake papers. Make top crumbs by mixing flour and sugar, then cutting in palm oil until it loosely clumps together. Set aside
Measure syrup in 2 cup glass measuring cup. Boil water. Boil lemon juice in a glass measuring cup in the microwave. Add baking soda to hot water. Add water and lemon juice to syrup measuring cup and mix thoroughly.
Assemble pie by alternating layers of the liquid and the top crumbs – 3 layers of each.Bake at 375F for 20-30 minutes.
When cool, top with one pansy each. These are a great egg-free replacement for lemon bars. The texture is somewhat similar, and the flavor is pretty close.
From Alice Enevoldsen
Shave the carrots into nice thickish shavings – about 2-3 inches long. Toss them with the rice wine vinegar and olive oil. Let sit for 15-20 minutes.
Separate the prosciutto and turkey into individual slices, and slice in half.
Wrap a basil leaf and 5-15 carrot shavings in a cold cut. Lay out on a pretty platter.
Eat.
From Jason Enevoldsen
Grind up all the spices as fine as possible (or as finely as you have the patience for), then mix together.
As Old Bay seasoning has nutmeg and all-spice, it isn’t an option for us. Here’s something that smells the same and is tasty in similar recipes.
From Corinne Cooley
Before you turn on the oven, move the rack as far down as you can. Then preheat the oven to 475F. Use 4 tablespoons of oil to grease a cookie sheet. Season the pan with salt and pepper.
Cut the potatoes into fries. Soak the potatoes in the hottest tap water available for 10 minutes. Dry the potatoes completely, toss with 1 tablespoon oil, and lay out on cookie sheet. Cover with foil and tuck in tightly.
Bake 5 minutes. Remove foil.
Bake until the fries are beginning to get golden brown on the bottom (15-20 minutes). Flip – but make sure you still have only one layer of potatoes.
Bake until done – crispy (5-15 minutes).
Rotate the pan if the fries are cooking unevenly.
Remove from pan and drain on paper towels. Salt.
Melt the palm oil in a saucepan, and stir in the brown sugar. You’ll mix it up until the brown sugar starts to get melty, but don’t wait until it actually all melts. You should have a semi-smooth mix. Let it cool a little, then mix in the “eggs.”
Add in the other ingredients (in order), and squish into a greased square pan. Bake at 350°F for 20 minutes. The toothpick method will not tell you if these are done – the toothpick always comes out clean. Use your best judgment. Remove from the pan as soon as you can, and cool on a rack. When it has cooled enough to touch and not sag, cut into bars. Don’t wait too long though, or they’ll be hard to cut.
From Jessie Branom-Zwick
Essentially, make an Asian-style frosting to put on the salmon, coat the salmon, lay in a baking sheet and bake at 450F for about 10 minutes (until done)
Roll up the goodies in the wraps. Dip in dipping sauce.
Sift together the flours and cream of tartar. Mix yeast, sugar, warm water and let stand until it foams. Mix the yeast goop into the flour until smooth. Beat for two minutes, cover with plastic wrap. Let rise until it falls – about an hour.
Mix the salt into the batter. Cover again and let stand 15-20 minutes. Mix the baking soda and oat milk, stir into the batter. Don’t let the batter get too stiff.
Grease a pan or griddle over medium heat until hot. Put a greased crumpet ring down, spoon about 1/3 cup batter in. It should start to form holes. If it doesn’t, add more water to the batter.
Cook until the top is stiff (7-8 minutes). Flip carefully, and cook another 2-3 minutes. Add toppings and eat!
Mix the ingredients.
Knead for 10 minutes. (Add flour to keep it from sticking. You should end up with a smooth, stretchy dough)
Let sit for 10 minutes, covered.
Divide into eight parts. Roll each part as thin as you can, add flour to keep it from sticking.
Slice into appropriate sized strips. Let dry for 2-3 minutes, then add to boiling water and boil until cooked (~5 minutes, or until they float).
You can also dry them out and keep them for a few days.
I also used this to try making ravioli for the first time. My ravioli fell apart though.
