Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Check out the list of egg substitutes, quantity and best suitable baking recipes here.

When I first started this blog I knew that there were people searching for eggless baking recipes just like me, but I did not even imagine how big that community can be. Now after seeing the statistics and comments especially from parents of kids with egg allergy, I have come to understand that “we” are a big group indeed, whatever the reasons might be for baking eggless. For some it’s cultural, for some it’s allergies, for vegans it’s a principle and so on.

I think everybody would agree that baking eggless is more challenging than regular baking. For eggless baking, we have to find a recipe which is originally eggless or substitute something else for the eggs in the recipe. In case of the former you would have to get books on baking and go page by page, hunting for eggless recipes, which I’m actually doing. I go to the library, borrow books and pour over pages finding eggless recipes, copy them and try them out one by one.

Another possibility is baking with egg substitutes. To get favorable results while replacing eggs in a baking recipe we have to clearly understand it’s role in the recipe. Eggs either act as binders, moisturizers or leavening agents.

To know more about egg substitutions you can refer to “Cooking Free” by Carol Fenster. It has loads of information about do’s and don’ts of egg replacements.

With growing request for more eggless recipes, I thought why not create an event for eggless baking using each of the above substitutions. I have used a couple of egg substitutes myself and would love to hear others’ take on it too. All these recipes and information would be very helpful for many bakers.

The rules of the event are:

I would like to start this event with “Silken Tofu”. As far as I know, tofu is the most sought out egg substitute. Recently I used it for the first time while baking a chocolate cake for my son’s birthday and the result was unbelievably good. Nobody could guess that it was an eggless chocolate cake made with silken tofu.

The general rule of thumb while baking with tofu is using 1/4 cup for each egg replaced and it has to be blended until very smooth. I read that it can be used in cakes, cookies and breads. Baked goods won’t brown as they do while baking with eggs and the end product will be very moist and heavy.

Hope all of you would make this event a grand success by sending as many entries as possible.

Check HERE for the recipes using silken tofu as an egg substitute.

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