Easy allergy swaps - 10 easy egg replacements

Easy allergy swaps - 10 easy egg replacements

If your little one is egg free it can feel really hard to find recipes that you can use. So many recipes use eggs as a binding agent to help everything stick together or they are added to boost up the protein for little eaters.

What if we told you that you could easily substitute egg with things most people have in their pantry? No more scouring the internet for egg free recipes, just simply replace it with something you have on hand.

10 egg substitutes and how to use them:

1. Flax egg

This one gets the vote for best all-rounder. It can be used in a pan frying or baking, sweet or savoury! Simply mix 1 tablespoon of ground flax with 3 tablespoons of water and let it sit for 15 minutes before using.

2. Apple puree

You can swap out 1 egg for a ¼ cup of apple puree. To make this yourself, just microwave diced apple in water for a few minutes before draining and mashing.

3. Mashed banana

Half of a ripe mashed banana is equal to one egg. This is best for sweet recipes like muffins or pancakes as you can really taste the banana flavour (which is great in the right recipe!).

4. Aquafaba

Have you heard of this before? It is the left-over liquid from a can of chickpeas or legumes. 3 tablespoons is equal to one egg. This is a great allrounder and can even be used for meringue if you’re game!

5. Sweet potato or pumpkin

A ¼ of a cup of these veggies works well as an egg substitute in savoury dishes.

6. Baking soda and vinegar

Using 1 teaspoon of baking soda with 1 tablespoon of vinegar can be a good egg replacement in cakes and other baked goods.

7. Egg replacer

Probably the most obvious one is a commercial egg replacer. The Macro brand is great for baking and only contains potato and tapioca starch, so is very allergen friendly.

8. Chia seeds

Similar to flax, ground chia works well for most dishes. Add in 1 teaspoon of ground chia to 3 teaspoons of water and let it sit for 10-15 minutes before using.

9. Yogurt

A ¼ of a cup of yogurt is a great option in muffins, cakes and pancakes. Keep in mind that yogurt is a dairy allergen so only use if you have safely introduced dairy.

10. Silken tofu

Using ¼ of a cup of mashed silken tofu is a good egg replacer in savoury dishes, breads and muffins. It is a soy allergen though, so like with dairy, only use once you have safely introduced.

Article supplied by Starting Solids Australia.