In response to the recent nationwide recall of over a half-billion eggs, the Philadelphia Daily News reported on the myriad egg substitutes available for use in baking. The article features interviews with bakers, dessert chefs and the founder of Allison’s Gourmet, Allison Rivers Samson. The strategy of these “egg-free pioneers” is to look at a recipe and ask themselves whether the eggs are adding flavor or texture, or functioning as a binder or leavener, and then set about finding other ingredients that will have the same effect.
Silken tofu, ground flaxseed, rice milk and soybeans are just a few ingredients that can take the place of eggs in baking. From “fluffy cakes,” “cookies that stick together,” “fudgy brownies” and even meringue and the crème brulée served at Philadelphia’s upscale South Street eatery, there doesn’t seem to be any egg-related confection that can’t be done egg-free.
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