family members with severe egg allergies
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Nancy is a trusted home cook.
Another option (than the flax fake egg already suggested) - I have successfully used soft tofu to replace eggs in baked goods.
Use same volume as eggs required by original recipe (so 3.25 to 4 tbsp per American-sized large egg...see linked chart).
Buzz the tofu in a food processor or with a hand blender.
Then add to recipe.
This works for both sweet goods raised with eggs and baking powder and yeast breads or cakes.
No tofu or soy taste discernible in finished products.
The SOFT tofu is important, as other textures (regular, hard, etc) will not puree nor disappear into the batter or dough.
Egg size chart:
Aquafaba (the liquid in cans of chickpeas or other white beans) is a really trendy, but apparently effective substitute right now. Food52 has a bunch of articles on it, including this one: https://food52.com/blog.... Good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.