Eggs and its substitutes
Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Raw eggs (even unbroken/fresh) may contain Salmonella enteritidis bacteria that can cause food borne illness. While the number of eggs affected is quite small, there have been cases of food borne illness in the last few years. To be safe, eggs must be properly handled, refrigerated, and cooked.
Eating any preparation made out of raw eggs is not advisable. This includes foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not cooked.
To make a recipe safe that specifies using eggs that aren't cooked, heat the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.
What is a good substitute for eggs?
This is one of the most frequently asked questions at Khana Khazana. The answer however depends on the recipe. Following alternatives to eggs work well in different kind of recipes.
- 2 tbsp corn starch = 1 egg
- 2 tbsp arrowroot flour = 1 egg
- 2 tbsp potato starch = 1 egg
- 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
- 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
- 1 banana = 1 egg in cakes.
Homemade healthy eggs
A complete egg packs about 80 calories out of which all of its fat content comes from the yolk. It is imperative for health conscious people to avoid egg yolks and use substitutes like the following:.
- 1 tablespoon of nonfat dry milk powder
- 2 egg whites from large eggs
- 4 drops of yellow food color
Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.
