Egg Substitutions - Sitcoms Online Message Boards

RoryGilmore · 07-23-2012, 10:50 AM

Has anyone ever tried substituting things for eggs? My fiance is allergic to them and it is starting to really limit my cooking and I feel like I am making the same things all the time trying to avoid eggs.

I've heard applesauce is a substitution but that just doesn't seem like it would taste right.

Any ideas?

Sheyen · 07-23-2012, 02:03 PM

Im allergic to eggs to, so I have had to be inventive.

For meatballs I use spagetti sauce as the binder instead of eggs.
For meatloaf I use either spaghetti sauce or a mixture of beef broth with a bit of cornstarch added to thicken it up.
For cakes and cookies, applesauce works great.

I make an eggless waffle/pancake recipe

Eggless Waffles
(triple batch)
5 ¼ C flour
2 tbs sugar
¾ tsp baking soda
¾ C oil
5 ¼ C milk

Mix all together, put on waffle iron
(as you can tell its a triple batch, I make them up, then freeze them for a few weeks)

That is about all I can think of right now, but I know I have other tricks I use, if I think of them, will send you more!

RoryGilmore · 07-23-2012, 02:24 PM

Thank you! I've been craving meatloaf! How much spaghetti sauce do you use to substitute for 1 egg?

Sheyen · 07-23-2012, 02:57 PM

Im not a measuring type of cook, I just do it by feel, BUT
I guess if you are doing an average meatloaf or meatball recipe, like a pound of hamburger with half a pound of sausage (or half and half) I would do 1/4 C to 2/3 C, and just kind of stir it around, and see how it feels.

RoryGilmore · 07-23-2012, 02:58 PM

Quote:

Originally Posted by Sheyen

Im not a measuring type of cook, I just do it by feel, BUT
I guess if you are doing an average meatloaf or meatball recipe, like a pound of hamburger with half a pound of sausage (or half and half) I would do 1/4 C to 2/3 C, and just kind of stir it around, and see how it feels.

Thanks

07-23-2012, 10:50 AM	#1
RoryGilmore Always and Forever Forum Veteran Join Date: Oct 30, 2004 Location: Wherever he is, that's where I'll be Posts: 6,528	Egg Substitutions Has anyone ever tried substituting things for eggs? My fiance is allergic to them and it is starting to really limit my cooking and I feel like I am making the same things all the time trying to avoid eggs. I've heard applesauce is a substitution but that just doesn't seem like it would taste right. Any ideas?
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07-23-2012, 02:03 PM	#2
Sheyen Member Occasional Poster Join Date: Aug 05, 2004 Location: Indianapolis Posts: 22	Im allergic to eggs to, so I have had to be inventive. For meatballs I use spagetti sauce as the binder instead of eggs. For meatloaf I use either spaghetti sauce or a mixture of beef broth with a bit of cornstarch added to thicken it up. For cakes and cookies, applesauce works great. I make an eggless waffle/pancake recipe Eggless Waffles (triple batch) 5 ¼ C flour 2 tbs sugar ¾ tsp baking soda ¾ C oil 5 ¼ C milk Mix all together, put on waffle iron (as you can tell its a triple batch, I make them up, then freeze them for a few weeks) That is about all I can think of right now, but I know I have other tricks I use, if I think of them, will send you more!
	__________________ ALLRSHG

07-23-2012, 02:24 PM	#3
RoryGilmore Always and Forever Forum Veteran Join Date: Oct 30, 2004 Location: Wherever he is, that's where I'll be Posts: 6,528	Thank you! I've been craving meatloaf! How much spaghetti sauce do you use to substitute for 1 egg?

07-23-2012, 02:57 PM	#4
Sheyen Member Occasional Poster Join Date: Aug 05, 2004 Location: Indianapolis Posts: 22	Im not a measuring type of cook, I just do it by feel, BUT I guess if you are doing an average meatloaf or meatball recipe, like a pound of hamburger with half a pound of sausage (or half and half) I would do 1/4 C to 2/3 C, and just kind of stir it around, and see how it feels.