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Ingredients and Safe Substitutions 4 Eggs

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Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
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Egg Seasonings

Edited by Crimsonwolf

Ingredients and Safe Substitutions 4




Eggs are used as a binder in baked goods, adding cohesion and lightness to the finished product. They also add richness, nutrients, and essential fatty acids. Beaten eggs incorporate air, adding lightness to the dish;  the whites, when separated from the yolks and beaten alone, can be whipped to a stiff consistency which adds an extremely light and airy texture when folded into a batter as a final ingredient. Eggs are best used at room temperature, unless the whites are being separated and beaten to stiff peaks, in which case it is often recommended to chill both the eggs and the bowl.

The yolk of the egg is very rich in saturated animal fats and cholesterol, adding that richness to dishes incorporating egg yolk, but also contains the enzymes necessary for the body to process that fat and cholesterol safely for use, instead of increasing the risk of heart disease. Despite this, many people still feel that it is wisest to avoid eggs when attempting to lose weight, or lower their fat and cholesterol intake.

Note: If you are following a restricted diet for medical reasons, PLEASE do not deviate from the prescribed diet without consulting your health care professional.

Current egg production methods in common use can result in contamination of the eggs with pesticides, antibiotics, and other toxic residues, as well as being inhumane to the birds. Free-range eggs come from poultry which is allowed to range free, rather than constantly being confined in a small space with many other birds;  not only is this more humane, but it reduces the need for antibiotics and other chemicals in the feed. Look for fertilized eggs, labeled as free-range, free from pesticide, antibiotics, or residue, or "organically grown".

Many people who suffer from allergies find that eggs are among the foods which cause a reaction, whether contact or systemic;  this reaction may be worse with either the egg white or yolk.

For one medium-large egg ( cup liquid volume), substitute:

1 Tbl tahini + 3 Tbl water or other liquid

1 Tbl flax seeds + 3 Tbl water (blended smooth)

1 Tbl lecithin granules + 3 Tbl liquid

1 Tbl garbanzo flour + 1 Tbl oil (+ 2 Tbl other liquid)

1 Tbl arrowroot powder + 3 Tbl liquid

1 Tbl of (1 tsp arrowroot powder + tsp tapioca flour + tsp slippery elm powder) + 3 Tbl liquid

{2 egg whites (may be substituted to lower cholesterol, or if allergy is only to egg yolk)}



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