Eggs are wonderful, especially when they come from happy free-range hens, but if you’ve ever suffered from an egg-related allergic reaction or witnessed someone who has, you’d no doubt be motivated to find alternate solutions.

There are many different ways to emulate the binding qualities of eggs in your recipes, and in experimenting with the various options like flax seed, xantham gum and a wide range of pastes and gelatins, I have found that this recipe is by far my favourite fail-safe solution to replacing the magic properties imparted by eggs in almost all of my egg-free culinary adventures.

Essentially 2 starches mixed with a little baking powder and oil, I have found that the neutral flavour and simple texture works very well regardless of the application. Switching the oil from virgin olive to canola or coconut depending on the kind of meal I am serving helps a little to match the overall flavour but given the small quantity involved, this is rarely a concern.

Tebo’s Egg Replacer Recipe

Let me know what you think!