A lot of students ask me about egg replacements. How to use egg replacements and what egg replacements are the best for a certain recipe. As a pastry chef, I’ve had to create new recipes that use no eggs. Years ago it was quite a struggle to find solutions, but today we have a myriad of ideas.
I thought I’d collect all I know about egg replacements as a pastry chef, and pop it in this (free) handy little eBook.
Being a pastry chef, the first thing I think of when I need to replace egg in a recipe is, “what is the job of the egg in this particular formula?”.
There are a lot of choices, but some variables need to be considered. Quite often it’s not as simple as just adding some mashed fruit or vegetable in place of egg and expecting it to do the same job.
This eBook will help you choose the best option.
Interestingly, egg allergies and food intolerance just might be more common than you think. It’s reported that many children have varying degrees of egg intolerance, and of those who have allergies, 66% grow out of it by the time they are five years old.
Others may grow out of it in their teens, but there are still a surprising number of people that have to live with egg allergies throughout their lives.