Homemade cholesterol-free egg substitute

• 

Grocery stores sell egg substitutes for those egg fans who are watching their cholesterol. These products are promoted as just the egg whites, and that’s definitely the main ingredient. They also have some flavoring agents (including the “I could be anything, ha ha!” ubiquitous “natural flavors”) to recreate the yolk flavor. They also contain a number of preservatives and additives you may not want in your diet.

You can make your own egg substitute in about five minutes at home. You can also substitute certain foods for eggs in recipes.

Swapping other foods for eggs

You’ve got several options for straight out substitutions you can make in certain dishes:

• For muffins, cakes*, pancakes and yeast-free breads, 1/2 banana or 1/4 cup applesauce will replace one egg. Make sure you have another leavening agent like baking powder or soda, since these ingredients won’t help with that.
• When a recipe uses eggs for binding, not their flavor, you can use just the whites or: 1 tablespoon of flax meal, corn starch OR arrowroot powder to 2 tablespoons of water, or an ounce of mashed tofu.
• For binding burgers or baked loaves, 1/4 cup mashed potato or avocado will do the trick. Nut butters, too (and unsweetened peanut butter – the real stuff – boosts the flavor of beef in a wonderful way).
• For quiche and other egg based dishes, you’ll need tofu to get the consistency of eggs. A touch of tumeric or mustard will give you the yellow color.

*The need for eggs in cakes is debated. Some people claim you don’t need eggs for them. Others say nothing but eggs will do. Quite a few find that the applesauce substitution not only works but makes a better tasting cake.

Make your own egg substitute

Here’s the simplest recipe:

• 1 egg white
• 2 1/4 tablespoons nonfat milk powder (or milk)
• 2 tablespoons vegetable oil (safflower oil is a great choice)

For color, you could use yellow food coloring or a touch of saffron, tumeric or mustard to add the yellow color (but consider your recipes before adding those ingredients). Whisk or blend your ingredients, and you’re done. This will last about a week in the refrigerator – always store it in there.

One last tip

The more eggs a recipe uses, the harder it will be to replace them. Sometimes it’s easier just to look for a different recipe that uses fewer eggs or none at all.

It’s definitely possible to eliminate eggs from your cooking entirely, so eliminating just the yolks is not that hard at all, and you don’t need to buy a pricey substitute with additives to get the job done.