RecipesThese are some of the egg-free dishes I have created over the years. Some are my own recipes, others are based on old family favourites that I wanted to continue making and some are taken directly from other cooks (as credited). If you would like to add your favourite recipes then please click here. I'd like to show recipes for other allergens too so please send in your suggestions.
BakingEgg is so widely used in baking because it makes cakes and biscuits taste richer, it helps cakes to rise and binds ingredients together. So if you are replacing egg in a recipe these are the factors to consider. Adding richness to a cake can be achieved with a little more fat and sugar, raising agents like bicarbonate of soda and baking powder can be used to leaven cakes, and binding can be aided with a little more moisture and longer cooking time. Vinegar is called for in many egg-free cake recipes. I use clear distilled malt vinegar as it is inexpensive and has no added flavours but any plain wine, cider or malt vinegars will do. Cakes made without egg have a more bready texture so don’t think you’re doing it all wrong! They are not as light as egg sponges but have the advantage of being less rich and are just as delicious in their own way. To prevent them drying out, store in airtight containers and where possible coat in icing or syrup to keep moisture in. Unless otherwise specified:
Oven temperaturesI have given temperatures in ºC so please convert for gas and reduce by 20ºC for fan assisted electric ovens.
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