Three Ways to Replace Eggs in a Recipe.
...and why you should quit eating eggs.
For decades now, eggs have been considered a great source of vitamins, protein, and healthy fats.
The egg industry (a multi- million dollar industry), does a fantastic job at hiding the direct correlation between cholesterol and the consumption of eggs. Not only this, egg consumption has also been linked to concerns, gastrointestinal distress and other metabolic diseases.
Watch this video to learn more:
Approximately 60% of the calories in eggs come from fat, the majority of which is saturated fat.
Further, eating just one egg per week has increased the risk of diabetes by 76%.
With new research linking egg consumption to heart disease, diabetes, and cancer, it is good to eliminate eggs from your diet and replace them with healthier options.
From desserts to main courses, try these egg replacement ideas to pump up your eating habits:
Alternative 1: Flax seeds
One egg = 1 tablespoon ground flaxseed + 3 tablespoons water.
Flax eggs are probably the easiest egg replacement. They are made by combining ground flaxseed powder with water and allowing it to sit for about 5 minutes until the mixture thickens.
The use of a flax egg truly replicates the consistency and texture of an egg and serves as an excellent binding agent.
Try this gooey brownie recipe that uses flax eggs:
Alternative 2: Mashed Banana
One egg = ½ Banana.
Mashed bananas are a good egg substitute. It acts as an excellent binder and adds a distinct flavour to recipes. Not only this, banana’s are naturally sweet, thus, omit’s the need to add too much sugar to your recipe.
For example, here is a recipe for tahini bread to try with mashed banana instead of eggs.
Alternative 3: Applesauce
One egg = ¼ cup applesauce
The pectin in apples acts as a binder, so applesauce works as an egg substitute.
It is the best egg substitute in recipes that require a long baking time, for example, this Vegan Sweet Potato Casserole.
While eggs were once thought to be beneficial to our health, updated literature gives us all the reasons we need to stay away from them.
In the present day world, there is no shortage of egg substitutes, and in fact, these substitutes are a richer source of nutrients than eggs itself.
Trust this helps,