Homemade egg white substitute
Whether it is due to allergy, a desire to be vegan, or to cut down on your cholesterol, it is possible to create egg white substitutes. Eggs are used for several different reasons in cooking, flavor, texture, binding and color are among those reasons. These properties are what we need to replace.
Flours you can use are soy flour and chickpea flour. Because it adds moisture to baked products, soy flour can also be used as an inexpensive and cholesterol-free egg substitute in these foods. Replace one egg with 1 tablespoon soy flour and 1 tablespoon water. Ancient Romans used chickpea flour to make polenta. Modern-day cooks use chickpea flour as a thickener or mixed with water as an egg substitute just as you would soy flour.
Flaxseed powder, cornmeal and Chia seed are good binders and cornmeal gives it a nice yellow color. You can purchase flaxseed in its whole form and grind it into powder yourself using a spice or coffee grinder. Or you can buy it as a powder from Bob’s red mill. Chia seed has been used to make puddings it is packed with all kinds of nutrients and as an egg substitute you add 1 tablespoon of water to 1 tablespoon of chia seed powder.
Soy yogurt is also used as an egg substitute. It is great for binding and creates a moist crumb in baking cakes. Corn starch is also a great egg white substitute you add 1 tablespoon of water to 1 tablespoon of cornstarch. it can be used this way in cakes and pancakes.
Potatoes, bananas, apples and pears are used in their mashed state. The substitution rate is 2 tablespoons for 1 egg. Potatoes are great for making veggie burgers, while bananas are best used in cookies and cakes. Applesauce and pear sauce are great for baking with.
This is my favorite chocolate chip recipe:
CHOCOLATE CHIP COOKIE
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons of soy flour
2 tablespoons of water
1 12oz package of Semisweet Chocolate chips
Preheat your oven to 375° Fahrenheit.
Combine all-purpose flour, baking soda and salt in a mixing bowl. In a larger, separate bowl, beat butter, granulated sugar, brown sugar and vanilla extract until lump free and creamy. Take your 2 tablespoons of soy flour and mix them with 2 tablespoons of water. You will find the consistency a viable alternative to eggs. Then add this mixture to the flour mixture, pour in the sugar mixture and combine completely. Stir in chocolate chips. Finally, drop rounded tablespoon sized pieces of cookie dough onto an un-greased baking sheet. Place in the oven and bake between 8 and 10 minutes. When you take the cookies out, they should be golden brown on the outside and extremely soft on the inside. Let them cool a little.