My little niece has very bad food allergies. She's allergic to egg, wheat, milk, nuts, beef, and pork. And she's not even 5! Poor little thing! My sister does a great job buying and cooking allergen-free foods, but I want to help. So I've been researching food allergies for quite some time. I've decided to run a bunch of food experiments, eliminating only one of the allergens at a time, so there can be a control. My first experiment involves my search for a perfect egg replacer--which has turned into a difficult search.
Personally, I do not think there is a single perfect egg substitute. I think different substitutes work in different types of food. For example, a mixture of tapioca starch, potato starch, xanthan gum, baking powder, and oil works best in light and delicate foods, like vanilla cake. Ground flaxseeds do not work in light foods since they impart too much of a nutty flavor to vanilla-flavored items. Ground flaxseeds work better in things like pancakes, whole grain items, and brownies. Blended silken tofu works well in really dense, rich items.
To test out egg substitutes, I have used very basic recipes. The first test I did was on egg replacers made out of ground seeds—specifically flaxseed and chia seeds. I used my favorite, go-to pancake recipe. The only modification I made was substituting ground seeds and water for the eggs. I ground 1 TBSP of seeds in the blender. After the seeds were thoroughly ground, I added 1/4 cup water to the blender and pulsed to combine. I let this mixture sit for 5 minutes before blending for 30 seconds at a medium blender setting. This mixture substituted easily for one whole egg.
Overall, the pancakes were comparable to regular pancakes. Each seed-based egg replacer worked well, and they both had their pros and cons.
My husband and I both liked the chia seed pancakes better, though the flaxseed pancakes were acceptable. The chia seed pancakes were fluffier and more porous than the flaxseed pancakes. While hot, they did not have that raw, nutty flavor that the flaxseed pancakes had, so I liked them better than the flaxseed pancakes. After they cooled, though, the chia seed pancakes tasted a little bitter. They were definitely better served fresh and hot. But they were more expensive than the flaxseed pancakes since chia seeds are not readily available at all grocery stores. I bought mine in the vitamin and supplement section of the Whole Foods in Brentwood.
If you want more information about the flaxseed pancakes and stuff, feel free to see them on my website. http://www.examiner.com/budget-meals-in-st-louis/egg-replacers-using-flaxseeds-and-chia-seeds-to-replace-eggs-pancakes