I certainly think the egg replacers available in most markets are fabulous! This is a wonderful product, which I use often, and appreciate immensely when I need to bake a cake or make an "egg" dish. I do not suffer from an egg allergy; however, I do not consume eggs due to severe iron deficiency anemia*. The short story is that egg yolks contain iron; however, the protein in egg whites binds iron and inhibits its absorption by the body, therefore, no eggs for me at present. For more information on Iron Rich Foods, click HERE.
Back to eggs...or non-eggs...the point is that I sometimes "cheat" and do not use the egg replacer at all (or flax, as some do). I turn to the "old fashioned" egg substitute that my mother's mother would have used many, many years ago when she worked in a steamy kitchen preparing meals for her husband and 8 children (can you imagine that? 8!). Eggs were available when the chickens deemed they be, and when they were not, she used this alternative:
1 t. baking powder
1 T. white vinegar
1 T. water
Mix the above in a small glass bowl and stir. Of course, you'll get the very cool fizzy reaction initially. If you're using only 1 or 2 eggs and baking something like cookies, this is terrific. I would not use this as an egg replacer for recipes calling for more than 2 eggs (like cakes) or for "egg" dishes.
*Update Spring 2011: I am now able to consume eggs in moderation again; however, I try to limit egg consumption to frittata, scrambled, or over easy eggs when I really want them. In my baking, I am still using the egg replacers, as they make no difference to the finished product. For more of my egg alternatives, click HERE.
Back to eggs...or non-eggs...the point is that I sometimes "cheat" and do not use the egg replacer at all (or flax, as some do). I turn to the "old fashioned" egg substitute that my mother's mother would have used many, many years ago when she worked in a steamy kitchen preparing meals for her husband and 8 children (can you imagine that? 8!). Eggs were available when the chickens deemed they be, and when they were not, she used this alternative:
1 t. baking powder
1 T. white vinegar
1 T. water
Mix the above in a small glass bowl and stir. Of course, you'll get the very cool fizzy reaction initially. If you're using only 1 or 2 eggs and baking something like cookies, this is terrific. I would not use this as an egg replacer for recipes calling for more than 2 eggs (like cakes) or for "egg" dishes.
*Update Spring 2011: I am now able to consume eggs in moderation again; however, I try to limit egg consumption to frittata, scrambled, or over easy eggs when I really want them. In my baking, I am still using the egg replacers, as they make no difference to the finished product. For more of my egg alternatives, click HERE.
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