Friday, September 21, 2007
Good Ol’ Egg Replacer
Posted by Missy W. @ 9:00 AM
As I mentioned in my vomit-a-thon posts, Sy is rather allergic to eggs. At two years old, she still can’t even take a bite of birthday cake without breaking out in hives or puking, so we’re pretty cautious. It’s not so bad that we have to carry an Epi pen, but I do keep Benadryl close by and I always have an extra burp cloth in my bag to hopefully catch the outpouring of accidental egg ingestion. Our pediatrician said that most kids outgrow egg allergies by the age of three. All of our fingers are crossed because if you have not noticed, eggs are in just about everything that tastes delicious.
Anyway, when I cook or bake, I use good old-fashioned egg replacer. I use the Ener-G brand, mainly because I love the box so much. I mean, did they take that picture in 1974 and really feel like it was their best way to showcase the delicious tapioca starch product?
It works pretty well in baked goods like cupcakes, pancakes, banana bread and crepes. They come out a little flatter and tend to sink pretty quickly under the pounds of buttercream frosting, but my girl could care less. The food also tends to taste a little sweeter. For my next party I think I’ll play around with the recipes a little, perhaps add a bit of yogurt or applesauce to fluff it up a bit. I’m not like the fellas from Gastrokid, but I can mess around once in a while and not completely ruin a cupcake. Although, come to think of it, I did ruin a crock pot version of coq au vin tonight. How do you ruin a crock pot dish? Bone dry chicken. We had house guests and everything. Luckily, the local Thai restaurant hooked me up. I digress.
Anyone have any good egg-less recipes you’d like to share?
Snapshot:
• If your kid is allergic to eggs, you will happily shell out the $6.29 for this, because what is a birthday party without a birthday girl cupcake?!
• Your baked goods will not channel Martha Stewart in looks or texture, but you’ll be in a puke-free zone and still enjoy the food.
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September 25, 2007 @ 03:52 AM
Alicia Finland said:
We do without eggs too, except after 28 years, my husband is still allergic (sorry). Good news, try this recipe and you will be having cake every day!
300 ml flour
1 and a half teaspoons of baking powder
150 ml sugar
75 g melted butter
150 ml liquid (milk, water, juice)
Then you can be creative and add raisins, blueberries, cocoa etc. We had this as our wedding cake, doesn’t rise as much, but still works well.
Substitute the butter for oil and add some coffee and cocoa and it makes an excellent mud cake.