Avoiding egg yolks, whites in cooking

BURNING QUESTIONS

January 09, 2008|By Kathleen Purvis | Kathleen Purvis,McClatchy-Tribune

My granddaughter is allergic to both egg whites and egg yolks. What can I use as a substitute in cakes and cookies?

Vegan recipes often use soft or silken tofu as an egg substitute. There also are products in health-food stores, such as Ener-G egg replacer.

Of course, eggs do many things in baked goods - binding, thickening and holding air to act as leaveners are just a few. So not all replacements will work in all recipes.

It may be easier to find recipes that already are formulated to not include eggs. A good vegan cookbook might help, or the Web site eggfreebak ing.com has a good recipe collection.

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