One of the foods on my “no” list that I no longer eat is eggs. Long considered the perfect food, eggs were once necessary for survival in areas where there were few other food options at certain times of the year. That changed at the beginning of the 20th century, when auto-immune, viral, bacterial and cancer epidemics began.
Eggs are no longer good for us, even if they are pasture-raised or free-range eggs. They feed the viruses that contribute to auto-immune disorders. Eggs are a primary food source for cancer and cysts, fibroids, tumors and nodules. If you are fighting an illness, or any type of cancer, eggs make it difficult to heal.
Eliminating eggs from my diet has boosted the healing in my body. My philosophy is to starve the Epstein Barr, shingles and strep viruses in my body, by taking away their food sources, and support my immune system by feeding my body healthy plants. It’s working.
Occasionally I adapt a recipe by swapping out unhealthy ingredients for healthy ones. I use oat or chickpea flour for wheat flour, raw honey or coconut sugar for refined white sugar, almond milk for dairy. What about eggs though?
No problem!
Here are four easy substitutes for eggs, in baking:
1. 1/4 cup unsweetened applesauce = 1 egg.
Unsweetened, unflavored organic applesauce serves as a binder and adds moisture.
2. 1 tablespoon chia or flax seeds + 3 tablespoons water = 1 egg.
Mix 1 tablespoon ground chia seeds with 3 tablespoons of water and let set for 5 minutes. The mixture has the consistency of an egg and makes a great, nutritious substitute. Some vegan recipes list a “chia egg” in the ingredients. Now you know how to make one.
3. 1/4 cup mashed banana = 1 egg.
Other puréed fruit, such as pumpkin, may be used. Fruits add moisture and a touch of sweetness.
4. 1 teaspoon baking soda + 1 tablespoon white vinegar + 1 tablespoon water = 1 egg.
This mixture is best used to create fluffiness in baked treats.
My favorite substitutes are applesauce and chia eggs. I keep the 4 ounce organic unsweetened applesauce cups on hand, and I always have a bag of chia seeds. Both work extremely well.
Don’t use commercial egg substitutes. They often contain egg whites. Early in my plant based journey, I tried an omelette made of egg substitute. My body immediately rejected it and I threw up. I received that as a strong message to avoid eggs and products containing eggs.
I don’t often need to replace an egg in a recipe, as I primarily eat whole foods. It’s nice to have a alternative though for an occasional healthy treat.
