Real alternatives Cooking and baking without eggs also works

Fipronil scandal: cooking and baking is also possible without eggs
The fipronil scandal has caused many people to lose their appetite for eggs. But what about food that contains "normally" egg? No problem: no one has to do without cakes, biscuits and co. There are simple alternatives for cooking and baking.

Appetite for eggs has passed
It was first announced that millions of eggs were contaminated with insecticides, and then an egg recall was also started because of Salmonella. Many people may have lost their appetite for eggs thoroughly. But how do you keep it with dishes that should contain eggs according to ingredients list? Vegetarians and especially vegans should know this best. Finally, they cook and bake regardless of the current Fipronil scandal without eggs.

If you do not want to eat eggs anymore because of the Fipronil scandal, you do not have to go without a treat. There are several alternatives that replace eggs when baking. (Image: Artem Shadrin / fotolia.com)

When vegans come to dinner
Vegan diet is trendy. With more and more people in Germany, animal ingredients are taboo on the menu.

For those who do not feed themselves exclusively with no animal products, sometimes it is not so easy to prepare delicious food when vegans come over for dinner.

That then no meat or fish lands on the table, is clear. But what about dishes that contain "usually" egg, for example sweets? No problem, the experts from the Vegetarian Union Germany (Vebu): Vegan baking is also possible without an egg.

Baking without egg
If you want to bake without egg, you can alternatively mix several other foods in the dough.

To bake cakes, for example, offer bananas. A fruit replaces two eggs. Crush the banana and stir in the dough.

The aroma becomes sweeter and more intense the riper the fruit. So who does not like the distinctive taste, should rather take less intense tasting fruit.

Another alternative is applesauce: 80 grams of it replace an egg. It is very suitable for muffins and moist doughs. The apple flavor is largely lost during baking.

Different alternatives
Starch and soy flour can also serve as an egg substitute. It comes with water mixed in cake or pastry. A tablespoon of flour replaces an egg. However, especially soy flour tastes clearly.

Flaxseed, according to Vebu, goes well with whole wheat pastries. Simply mix two tablespoons of ground flaxseed with three tablespoons of water, replacing one egg.

Furthermore, about 60 grams of silk tofu, creamy or pureed, replace one egg. The tofu is suitable for both savory and sweet foods, but has a light taste.

Natural thickener and binder
The natural thickener and binder is obtained from the seeds of the carob tree. Since locust bean gum thickens and binds even when not heated, it can be used very well for cold foods.

In addition, it is suitable for thickening desserts such as creams, puddings and ice cream, but also sauces and soups.

And for vegetable burgers, tomato paste is a natural binder. About a tablespoon replaces an egg.

In addition, egg substitute powder is available commercially, consisting mainly of corn starch and lupine flour. As a rule, the packaging indicates how it should be used. (Ad)