The UK is ‘sleepwalking’ right into a meals provide disaster, the union for farmers and growers warned earlier this month.
And a part of this disaster is already having an impact on provides now, with many supermarkets reporting a shortage of eggs.
In the run up to Christmas, when people are wanting to get their supplies ready or prepare food in advance of the big day, this could throw plans into chaos.
However, that’s no eggs excuse to abandon any hope of your favorite festive dishes this Christmas. From Yorkshire puds to general baking, here’s how you can whip up a treat without eggs.
Egg alternatives for cooking and baking
First, let’s look at a selection of alternatives which can be used in place of eggs when cooking or baking.
- avocadois especially good as a replacement for baked goods like brownies and quick breads
- Baking Powder and oil (mixed with water) is a good alternative to eggs for the likes of pancakes and rolls
- Mashed Banana can be used to replace eggs for anything where the banana flavor wouldn’t be out of place, like muffins
- Nut Butters – a few tablespoons in place of each egg on a menu make a great alternative
- aquafaba – or the liquid which comes inside cans of chickpeas can make a good alternative when a recipe demands egg white
- Flaxseed – Popular with vegan bakers, combine one tablespoon of ground flaxseed with 3 tablespoons of water to replace every egg in a recipe
- Condensed Milk – A quarter cup of condensed milk can replace an egg in almost any cake
- Yoghurt – a good swap for denser recipes (breads, cakes, and the like), a quarter cup of plain yogurt can be used in place of each egg on the menu
While this is good general advice if you find yourself short of eggs – or wanting to make vegan alternatives for specific festive favorites – read on for some specific egg-free menus and instructions for dishes.
How to make Yorkshire pudding without eggs
- 225g self-raising flour
- Half a teaspoon of baking powder
- 300ml unsweetened soy milk
- 100ml warm water
- 8 teaspoons of vegetable oil
The methodology requires just two steps.
First, add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for one hour.
Second, heat your oven to 220C/200C fan. Spoon a teaspoon of oil into eight holes of a muffin tin and place in the oven for five minutes to get really hot.
Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 minutes until risen and deep golden brown.
How to make cookies without eggs
- 110g unsalted butter, at room temperature
- 55g caster sugar
- 50g brown sugar
- Half a teaspoons vanilla extract
- 150g plain (all purpose) flour
- Half a teaspoon of baking powder
- 2 tablespoons of milk
- 150g chocolate chips
First, Line a baking tray with parchment paper and set it aside. Next, place your butter in a large mixing bowl and beat to soften. Add in the sugars and beat it all together until completely combined. Spoon in the vanilla and mix again.
The, sift in the flour and baking powder, then beat until it comes together. Your mixture will look a little like breadcrumbs, clumping together slightly.
Tip in the chocolate chips and mix again to evenly disperse them in your dough. Finally, add in the milk and beat until your mixture forms larger clumps of cookie dough.
Using a cookie/ice cream scoop, scoop up balls of cookie dough onto your prepared baking tray. Once you have scooped up all your cookie dough, place your baking tray in the freezer for at least 60 minutes for your dough to firm up.
Step 6: When you want to bake your cookies, preheat your oven to 180C and prepare a fresh baking tray lined with parchment paper. Remember to leave a few inches between cookies to allow for spreading.
Bake your cookies for 10-12 minutes.
How to make a Christmas cake without eggs
While a Christmas cake usually takes a few weeks (or even longer) to make, it might not be too late to whip one up now.
To do so without eggs, we will follow Archana’s Kitchen’s recipe.
- 3/4 cup sultanas or raisins
- 1/4 cup chopped prunes
- 1/4 cup chopped apricots
- 1/4 cup chopped dates
- 1/4 cup chopped dried figs
- 150ml rum or brandy (optional)
- 60ml Fresh orange juice
- 2 tablespoons Orange Zest (Rind)
- 2 cups All Purpose flour
- 1 teaspoon Baking powder
- 1-1/2 cups Butter (Unsalted), at room temperature (1-1/2 cups canola or vegetable oil)
- 3/4 cup Brown Sugar
- 1 teaspoon Cinnamon Powder
- 1/2 teaspoon Cloves
- 1 teaspoon Dry ginger powder
- 1 cup Whole Almonds, or chopped macadamia nuts
- 4 tablespoons Flax seed powder
- 12 tablespoons Chilled water
First, soak the fruits. Place the sultanas, dried prunes, dried dates, dried figs and dried apricots into a large mixing bowl. Pour over the rum and orange juice and sprinkle over the orange zest. Mix until well combined, then cover the bowl with cling film and set aside overnight or a few weeks.
Next, you’ll make the Flaxseed egg replacement.
For a recipe requiring four eggs, measure 12 tablespoons of flaxseed along with six tablespoons of water. Stir well and let the mixture rest for about 15 minutes. This process of resting helps the flax mixture develop a gelatinous consistency similar to eggs.
Now, to make the cake.
- Preheat the oven to 170 C
- Sift the flour, baking powder and the spices together and keep aside
- Line the base and sides of a nine inch spring foam cake pan with a double layer parchment paper, making sure the paper reaches the top of the tin.
- In a large bowl, whisk the butter and sugar together until fluffy. Gradually beat in the flaxseed egg substitute
- Add in the flour slowly until well combined
- Slowly add in the soaked dried fruits, its liquids, chopped nuts and combine it into the flour mixture
- Spoon the above cake mixture into the spring foam pan and level the surface with the back of a spoon
- Bake for ne and a half hours approximately or until a skewer inserted into the center of the cake comes out clean
- Once the Christmas cake is baked remove it from the oven allow it to cool completely in the pan
With Christmas cakes, the earlier you can make it, the better. Ideally you will let it settle for weeks or months for the flavors to really settle in, but you can serve this even if you’ve made it just a couple of weeks ahead of the big day.
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