Sustainable survivability and the food chain: Eggs

Once again we face the specter of food contamination. For the moment we’re going to put aside the conspiracy theories floating around the internet that these occurrences are an orchestrated bio-terrorist attack on the food chain and consider the far more likely probability of corporate greed and indifference. Assuming this to be the case, what do we do to maintain the safety of ourselves and our families? We can’t turn our kitchens into bio testing labs any more than we can afford the services of one.

It would make little or no sense to hide in fear every time a new contamination surfaces; if the projected trend continues we can expect to see three more major contaminations before the end of the year (based on the rate of increase over the last three years). Rather than hiding or stopping eating, let’s take the approach of sustainable survivability.

Let’s look at a few ways to eliminate the use of fresh eggs in cooking and baking. The easiest by far will be the dried egg product available in health food stores, on-line and in some grocery stores. You can also make your own using powdered meringue mix (a cake decorating item), non-fat dried milk or dry coffee creamer, yellow food coloring and water. The recipe is 2 Tbs. meringue powder, 1 tsp. milk powder or creamer, 3 Tbs. water and 2 drops yellow food color (optional) = 2 eggs

Whichever substitution you choose, keep in mind that eggs serve different functions in different recipes. They can be a leavening agent, add moisture, bind the recipe together or all of these traits.

Egg Substitute Recipes (Each replaces one egg)

*It’s recommended not to replace more than 2 eggs per recipe.

1 tsp. baking powder + 1 1/2 TBS. water + 1 1/2 TBS. oil

1 tsp. baking powder + 1 TBS. water + 1 TBS. vinegar

2 TBS. water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp. baking powder

1 TBS. vinegar + 1 tsp. baking soda

2 TBS. lemon juice + 1 tsp. baking soda

1 TBS. cornstarch + 3 TBS water for each missing egg

2 TBS. arrowroot flour

2 TBS. potato starch

1 TBS. tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)

1 tsp. yeast dissolved in 1/4 cup warm water

1/2 banana, mashed (medium size) + 1/4 tsp. baking powder (best choice for baking)

2 TBS. applesauce

3 TBS. mayonnaise

Flax Seed Egg Replacer
*Replacer for 1 egg

1 TBS flax seed (ground)
3 TBS water

• Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
• Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate.

© D R DeMilo 2010 all rights reserved