Students & Egg Allergies

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Dear Missy, I am a Culinary/FCS teacher at a local high school. I use your recipes quite frequently. It's very satisfying to see kids who proclaim they hate vegetables, eating the finished products and liking them. Two examples that come to mind are the brillant blondies, the real man meatballs and the secret sesame chicken. I would like to let you know that for those people who are allergic to eggs, there is a product call EnergEgg replacer that can be found at most organic grocery stores. It works great in baked goods. Thanks for all your hard work and keep those books coming!

Dear Chris,

I'm thrilled to hear you're using my recipes to great effect! It is very satisfying to see kids eating their veggies and liking them, isn't it? 

Regarding the egg replacer, I use Ener-G Egg Replacer all the time. Some other egg replacer ideas I've used include flax seeds, as well as various vegetable oils.  Depending on the recipe, I've used:

2 tbsp corn starch = 1 egg

2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.

Tofu: works very well where a lot of eggs are involved, like in quiches, or even tofu omlettes.

Keep up the great work, and let me know if I can be of further assistance.

With healthiest regards,

Missy

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