Today is EGG DAY at school… it’s when you make just about everything that you can think of with eggs. There are so many things that you can actually make with eggs… it’s quite amazing… What does this day mean to me… because I am severely allergic to eggs it means that I get to stay home with my mum! But she is not letting me do just nothing, which is really annoying 🙁 but instead we are learning all about eggs and what eggs do in recipes so that when we are creating new recipes together we know what we need to do to substitute the egg. When we understand what the egg’s action is in the recipe we can better replace it. It’s been interesting finding out the many things that eggs are used for in cooking and baking and here are just a few that I would like to share with you…
Eggs are used for coating baked goods. It gives them a nice glossy shine and protects the crust from drying out.
Airing (or leavening) in baked goods. Eggs, when whisked or beaten, make cakes and baked goods all light and fluffy.
Eggs also are good for binding things together in cakes and for thickening sauces and custard.
Eggs are also used for flavour.
And they are used for adding extra freshness in baking. They keep cakes and baked goods moist for longer. No wonder the things that we bake have to be frozen to stay fresh 🙂 No eggs in this house 🙂
Thanks Allergy Advocates for this great egg substitute chart 🙂 *N.B.: Ener-G is an American egg replacer. In Australia there is Orgran egg replacer.
We did also enjoy some time at the beach together 🙂 which was fun!