people who are allergic or have an intolerance to eggs can use fruit purees, yogurt or sour cream to replace the eggs. there is also a powdered egg replacer that you can buy.
if the person is truly allergic to eggs, no egg product (yolks or whites) can be used in recipes for them.
I'll go with the yogurt or sour cream. I'm assuming 1 cup of either should be enough to substitute for 2 eggs. When finished I'll report on the results.
1 large egg usually = 1/4 cup. i would substitute yogurt & sour cream based on that measurement. also remember to add a tsp or 2 of flour or cornstarch to the yogurt or sour cream to prevent separation when using in cooked recipes on the stove or in the microwave.
i agree that this is an excellent substitute that also supplies omega 3. i use ground flax in many recipes since it gives a nutty taste & can often be used in place of nuts in recipes.
Take a bread recipe and add fruits and nuts and sugar. Not all sweet breads contain eggs.
Or try an egg substitute for recipes you may like that list eggs. Should be available in the diet/health foods section of the grogery store.
people who are allergic or have an intolerance to eggs can use fruit purees, yogurt or sour cream to replace the eggs. there is also a powdered egg replacer that you can buy.
if the person is truly allergic to eggs, no egg product (yolks or whites) can be used in recipes for them.
take care, claudia
I'll go with the yogurt or sour cream. I'm assuming 1 cup of either should be enough to substitute for 2 eggs. When finished I'll report on the results.
Thanks to all who replied.
Mmmm, 2 large eggs total about 3.5 oz, mostly liquid. So a cup of sub may be a little over. Half a cup of yogurt or sour cream may be appropriate.
Will try it and see.
1 large egg usually = 1/4 cup. i would substitute yogurt & sour cream based on that measurement. also remember to add a tsp or 2 of flour or cornstarch to the yogurt or sour cream to prevent separation when using in cooked recipes on the stove or in the microwave.
claudia
I often use yogurt as a substitute for buttermilk in baked goods with excellent results. I'll try it in place of eggs.
one part ground flax, 2 parts water. Let sit 10 min until "gooey". Often used as an egg sub in vegan recipes. Healthy, too!
i agree that this is an excellent substitute that also supplies omega 3. i use ground flax in many recipes since it gives a nutty taste & can often be used in place of nuts in recipes.
claudia