If you can't have eggs...what do you use instead?

[GoldenSnitch]

My brother is intolerant to eggs (amongst other things - wheat, gluten, dairy, nuts, yeast) and has been doing really well since he got his results a couple of years ago to avoid eating them.

But he's really missing toad in the hole. I want to treat him when he comes to visit in a few weeks and make it for him using gluten free sausages and soya milk but what can I replace the eggs with in the batter mix?

I seem to remember that there is such a thing as egg replacement or am I imagining that?

If it exists, where would I get it from?

Thanks

I use this. It is called No Egg. I have used it in pancakes and when coating chicken etc. and it works fine. I think there is a batter recipe on the box. None in the house now so I can't check.

www.orgran.com/product-information/packet-mixes.html

Thank you suiledonne.

Where do you get it from?

Also have a look online for Vegan recipes - they have all manner of interesting ways to recreate old classics.

Thanks Knotty, I hadn't thought of that!

I found this one:

Yorkshire Puddings

3 oz (85g) white fat
4 oz (115g) self raising flour (use Doves Farm GF self raising)
pinch salt (fine)
½ pint (280 ml) soya milk
2 oz (55g) whole egg replacer

1. Preheat the oven to highest temp, 220°C/425°F/Gas Mark 7.
2. Put 1 tsp fat in each compartment on a bun tray with 12 compartments. Put the tray near the top of the oven with a baking tray underneath to catch drips.
3. Mix the flour and salt with a hand whisk very thoroughly. Mix the egg replacer into a smooth paste with about 2 fluid ounces/60 ml of water. Mix this in with the milk in a jug.
4. Once it is ready to go in the oven i.e when the oven and fat are very hot (this will take at least 10 mins) add half of the liquid to the dry mix. Mix it into a smooth batter (paste) then add the remaining liquid. It should be like cream, if it?s too thick add more liquid.
5. Transfer the batter to a jug and fill each compartment to the top. It should sizzle as it goes in. Do this as quickly as possible before the heat gets out. Cook for 15-20 mins.

Just add sausages Brilliant.

Still got to find somewhere to buy the egg replacer though...

I get it at local health food shop.

They sell egg replacer in most supermarkets in their Free From section

yes, think you can get No Egg or whatever it's called, in places like Sains

you can bake a really good banana bread with no eggs (using that gluten free flour stuff and pure spread). Let me know if you ever need the recipe.

I'd love that recipe foxinsocks - I could make it for pudding

Just been through the Tesco website. Can't find egg replacer anywhere...

135 g sugar
70 g pure marg
250 g gluten free flour
2 tsp baking powder CHECK YOURS IS GLUTEN FREE - it probably isn't and if it isn't, just put 2tsp of baking soda in instead and ignore the next line
1 g baking soda (I did a little sprinkle!)
225 g mashed ripe bananas

I must admit, I'm a terrible cook and don't really measure. I found the mixture a bit dry so added some honey but it may be because I didn't have enough bananas. The honey with it is lovely so if yours is dry, definitely add some.

you cream the pure marg and the sugar together then add the flour and bananas in equal measure, bit by bit with the baking soda/GF baking powder (and add the honey if a bit dry). Put into a loaf tin.

I found I needed to cover it with foil so it didn't burn (bake at 180C for around 40-45 mins, is ready when your fork comes out clean).

Hope it works ok for you!

I found this lush looking vegan cake the other day that I thought would be fab to make - again, use the Doves Farm GF SR flour

Raspberry Blackout Cake with Ganache-y Frosting
courtesy Vegan with a Vengeance by Isa Chandra Moskowitz (2005), p 217-218
1 1/2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 2/2 cups plain rice or soy milk
1/2 cup canola oil
1 (10 oz) jar raspberry preserves (reserve 1/2 cup for the batter)
2 tsp vanilla extract
1 1/4 cups sugar
Fresh raspberries for decorating and yumminess
Preheat oven to 350 degrees F. Spray two 8-inch round springform cake pans with cooking spray. If you don?t have springform then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with a hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated . Divide the batter between the prepared pans and bake at 350 degrees for 40 to 45 minutes, or until a toothpick or knife comes out clean. Remove from oven and let cool in pans.
When the cakes have cooled fully, spread one layer of cake with a thin layer of the preserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top. If you happen to have a decorating bag and tips around, you can alternate a rosebud or star flourish with a raspberry, and a few raspberries in the center will finish it off. Makes 12 servings.
Chocolate Ganache-y Frosting
3/4 cup soy creamer (I use Silk Soy Creamer but if it?s not available plain soy milk will do)
6 tbsp nonhydrogenated margarine
10 oz semisweet chocolate chips
In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least 1 hour. It should still have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour (If you refrigerate it for more than a few hours, it sets too much to spread easily, so you will need to reheat it, then let it sit at room temperature before using.)
[Note: the frosting recipe makes about double what you'd need if you plan to just ice and not decorate much]

Thanks. I will try both

Hello Fox - any chance you can post the recipe? My LO (14 mths) can't have diary, wheat, soya, nuts, egg, oats and sesame - so lack ideas for puddings other than fruit fruit and more fruit. Banana cake sounds luch.

she already posted it...

Saw this in the Crying over spilt milk webiste. Not sure if its suitable for your recipe or not. "If your child is egg allergic, you can substitute a mixture of 1 1/2 tablespoons water + 1 1/2 tablespoons oil + 1 teaspoon baking powder, mixed together, for one egg. For two eggs, just double this. Also, 1 heaped teaspoon of arrowroot powder to each cup of flour in non-dairy, non-egg baking in addition to the egg substitute will keep your baking product firm and crisp! Hope it helps!

CMOT that's my favourite cake recipe- it's lovely!

I make buttercream to sandwich them together rather than the ganache.

You can you linseed (ground) and water as an egg substitute. Works well for coating chicken etc but I don't know about batter.

Remember: custard was invented by Mr Bird for his wife because she was allergic to eggs.

Right, I have Doves Farm SR Flour, Egg replacer and Soya milk (forgot the white fat though) - Do I just cook them exactly the same as normal yorkshires?

Well they were OK.

Not as good as my usual Yorkshires but not awful either. They felt hard when I got them out of the oven but then seemed to soften which was weird.

My brother liked them though which was the main thing. He's been missing Yorkshire puddings for 2 years so they were a revelation for him