A Helpful Guide to Egg Alternatives

People eschew eggs for any number of reasons, whether logical or not: Health, safety (oof, all that possible E.coli!), animal welfare, the sort of squicky feeling you get when you really think about what an egg is, and so on.

Unfortunately, eggs are super useful in the kitchen, in addition to simply being downright tasty. (Full disclosure: I’m a vegan who misses eggs more than any other given-up food product. Oh, how I long for a runny poached treat some mornings…but I digress.) They are leavening agents, they bind substances in baking, they are protein-packed, and they can make a salad into a meal in a jiffy. Cutting them out of your diet can be a bummer, but thankfully there are reasonable alternatives for eggs in almost every application, from baking to breakfast and beyond.

First, we’ll run through a few of the things that eggs typically contribute in our culinary exploits, followed by some suggestions that are no yolk.

Emulsification/Binding

Eggs are the glue in mayo, the binder in quick breads and pancakes, and the holder-together in custards and sauces. They’re not the only game in town, though: Mayo made with coconut oil is just as spreadable, and pancakes made with mashed banana still have the sticktogetheritiveness that is the perfect vehicle for gallons of maple syrup. Commercial egg replacers are fine for baking purposes, as well: They eliminate a lot of the guessing and are shelf-stable, which is an added bonus to switching away from the “incredible edibles.” Soaked chia or flax seeds also do the trick, and are a good natural substitution in breads and other baked products.

Leavening

Cookies, bread, and cakes rely in part on eggs for their ability to lift and rise as air becomes trapped in the whipped or vigorously mixed whites when they retain heat. Eggless recipes have been around for generations, however, and during lean times ingenious bakers devised “crazy cakes” and “depression cakes” that contained no eggs, butter, or milk. They’re just as good when times aren’t tough, though. After all, who needs an excuse to eat delicious, delicious cake?

Foaming/Frothing

Meringue, how we will miss you. Egg whites, with some proteiny magic property that allows them to hold air within their structure when vigorously whipped, are the main ingredient in light-as-air meringue, as well as angel-kissed cakes and fluffy soufflé. Thankfully, some modern plant-based geniuses discovered that aquafaba, the pot liquor created from making chickpeas (and the liquid they’re found packed in when they’re canned) can swap in and make all sorts of lovely mild-tasting frothy goodness, including creams, mousses, toppings, and, yes, incredibly delicate breads, cakes, and pastries.

Protein

For folks who don’t eat meat, or who are looking for a break from the old stand-bys of chicken/beef/fish/pork, eggs can offer a satisfying and protein-rich element to a meal, especially a lighter meal like a salad that could use some (pardon) beefing up in order to stand alone. Hard-boiled eggs are at the center of dishes like Pan Bagnat or salad Niçoise, while a poached egg on a bed of spinach or grilled asparagus is a perfect light springtime supper. Don’t fret, however: Tofu of different textures can be an equally delicious stand-in, both texturally and with its mild and adaptable taste. If you like a hard-boiled egg, try pressing and seasoning firm tofu for a similar chewy element; if you’re the runny-loving type, a spoonful of jiggly soft tofu topped with hot sauce or salt and pepper with fresh herbs can often do the trick.

Egg-Free Mayo

The Healthy Home Economist

Folks intimidated by mayo can breath deep, since it’s usually the egg that’s the anxiety-provoking ingredient. This mayo relies on soaked chia seeds as the emulsifier, and has all the creamy texture and tangy taste you’d expect, plus with added vegan-friendly Omega-3s. Get the recipe.

Tofu Scrambled “Eggs”

Fork And Beans

One of the best things about eggs is their ability to taste like just about anything, including cheese, hot sauce, or any other tasty add-in you dump in your morning scramble. A block of tofu will provide that same selfless service, and when crumbled in a pan it also takes on a remarkably scrambled-like texture. Perfect to stuff a breakfast burrito, or eat by the forkful with a side of toast. Get the recipe.

3-Ingredient Aquafaba Chocolate Mousse

Vanilla Crunch

The most heavenly, cloud-like texture is achieved with aquafaba here: Flavored with intense dark chocolate and boosted with a little sweet stuff, this three-ingredient dessert couldn’t be easier or feel more decadent. Get the recipe.

Olive Oil Brioche with Aquafaba

Holy Cow Vegan

Is it possible to make pillowy brioche without eggs? You bet it is, thanks again to our new friend aquafaba. This bread has a weightlessness and crumb reminiscent of the perfect eggy brioche, but shhh, don’t tell it’s vegan. Get the recipe.

Turmeric Chickpea “Eggless” Egg Salad

The Crunchy Chronicles

Picnics won’t have quite the same sense of egg-in-the-sun dread when you swap in hardier chickpeas for your no-egg-salad to scoop or sandwich. Turmeric gives the chickpeas a yolk-like brightness, and garlic and onion as well as some crunchy element like chopped celery will finish the job. Get the recipe.

Grain-Free Egg-Free Banana Muffins

Ponderings From My Heart

Mashed bananas are practically magic: They act as a binder, a sweetener, and a flavor in easy baked goods like muffins and quick breads, and you know you’re bound to have a couple slightly-too-ripe ones laying around some morning and want to use them up fast. This recipe has the double-whammy of bananas and chia “eggs” for a totally healthful, plant-based morning treat. Get the recipe.

Crazy Cakes

Sweet Little Bluebird

Maybe the craziest thing about these cakes is that they’re so easy and economical that they shouldn’t be considered “crazy,” they should be the norm! Versatile enough to take all kinds of flavors, they’re adaptable for anything from after-work weeknights to special occasions, no fuss at all. Get the recipes.

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Sauerkraut 101: So Much More Than a Hot Dog Condiment

Sauerkraut is having a moment. Not only is it steeped in tradition and intensely flavorful, it’s also a nutritional powerhouse packing healthful benefits into every single bite. There are so many ways to prepare sauerkraut and so many variations to the basic recipe that it affords ample opportunity for the culinary imagination to run riot.

Sauerkraut is not only tasty but also has an interesting history that might surprise you. Read on to discover more about its legacy in the culinary realm, its nutritional benefits, instructions on how to make it, and fun and easy-to-execute recipes that even include dessert. Yes, that’s right; sauerkraut dessert!

What is sauerkraut?

Sauerkraut owes its existence to lactobacillus bacteria. It’s this fermentation workhorse that converts the naturally occurring sugars in thinly sliced cabbage with the introduction of salt into lactic acid that acts as a preservative. Aromatics and spices are sometimes added to ratchet up the flavor as water is leached out from the cabbage via the salt to eventually produce what we know as sauerkraut.

Where did sauerkraut come from?

Sauerkraut (“sour cabbage” in German) has long been associated with Germany but this is not where it actually originated. The Chinese workers who built the Great Wall of China ate cabbage fermented with rice wine as a source of nutrition and sustenance while building this architectural wonder.

The founder of the Mongol Empire, Genghis Kahn, and his soldiers carried sauerkraut with them during their conquests, eventually introducing it to Europe around 1,000 years ago. It was here that rice wine was substituted for salt as the fermentation ingredient.

What are sauerkraut’s health benefits?

Sailors have long relied upon the vitamin C in sauerkraut to prevent scurvy on their long voyages but there’s more to sauerkraut than vitamin C from a nutritional perspective.

Sauerkraut is also rich in vitamins K and B whose effectiveness is intensified due to fermentation, which elevates their bioavailability. Sauerkraut also contains magnesium and calcium along with antioxidants and the unfamiliar vitamin U which is an effective treatment for peptic ulcers.

How do I make sauerkraut?

1. Thinly shred or cut five pounds of cabbage and prepare four tablespoons of kosher salt. Reserve four to six of the outer cabbage leaves for covering the kraut up later in the process.
2. Combine the cabbage and salt in a bowl and let sit at room temperature for 20 minutes. Squeeze the cabbage to draw out its brine and let sit for another 20 minutes, squeezing one more time. Repeat this process for another two to four hours, or until you have enough brine to completely cover the cabbage.
3. Transfer the cabbage and its brine to a clean one gallon glass jar, crock, or other nonreactive container. You can also use a fermenter if you’ve made the decision that you are fully committed to the process of fermentation. Add any aromatics you are using such as caraway, allspice, juniper, or mustard seeds. Place the reserved whole cabbage leaves on top. Press down so everything, including the top leaves, are below the brine. Weight down with a plate if it is small enough to fit completely into the container or a one pint Mason jar filled with dried beans or rice that is small enough to fit entirely into the fermenting container.
4. Set the container in a cool, dark place and let the salt work its magic. Scrape off the white scum that begins to form after a day or two and continue to do so throughout the first week. Be sure that the cabbage remains below the brine at all times. After the first week, the fermentation process will slow down and the white scum formation will begin to dissipate. Let sit for an additional two to three weeks. Once your sauerkraut is ready, transfer it to a covered container and refrigerate. It will keep for several months.

One-Pot Sauerkraut with Sausage and Rice

Delicious Meets Healthy

Comfort in a pot is what this simple and nourishing recipe delivers. The sausage makes it feel substantial and the kraut and vegetables give it a healthy infusion of flavor and texture. Get the recipe.

Sauerkraut Carrot Cilantro Salad

This salad recipe transforms sauerkraut into something completely new with the bright addition of cilantro along with a splash of sauerkraut brine and apple cider vinegar. It’s a clever twist on a traditional favorite. Get the recipe.

Sauerkraut and Avocado Sandwiches

Dizzy Busy And Hungry

With just five easy-to-find ingredients, this sandwich recipe will become a go-to favorite time and time again. The creaminess of avocado and hummus are perfect dancing partners for tangy sauerkraut and crunchy toasted pumpernickel. Get the recipe.

Sauerkraut and Dumplings with Kielbasa

Fox Valley Foodie

Layers of homey kielbasa combined with zesty sauerkraut and velvety layer of pillowy dumplings make this recipe a win for a lazy Sunday family day during that magical time of the year when the leaves are turning and there’s crispness in the air. Get the recipe.

Sauerkraut Apple Casserole

Plated Cravings

Apples and sauerkraut bring out the best in one another as illustrated in this wholesome and nutritious casserole. Potatoes and bread add substance and a medley of early autumn spices make this a perfect dish for the cooler months. Get the recipe.

Sauerkraut Pie

Palatable Pastime

Sauerkraut for dessert? This recipe proves that it’s possible to transform sauerkraut into a successful finale to a meal. A creamy custard infused with the sweetness of coconut, sugar and a dash of vanilla is the secret to a pie that is all at once surprising and addictive. Get the recipe.

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Portable Foods to Make the Great Outdoors Feel More Like Home

Packing up and heading for the wilderness doesn’t have to mean eating jerky and trail mix for every meal. With a little planning, you can bring the makings for gourmet dishes with you wherever you go, and make it easy to cook them once you’re there.

Caveat: we’re thinking more car camping than hardcore backpacking here, and hoping (but not assuming) you’ll have access to a grill or at least a fire pit. Incidentally, many of these dishes will also work well as things to bring to barbecues and most are great for picnics too.

When camping in particular, if you’re able to bring a couple coolers (one for drinks, of course) and have space for some extra containers and a pot or pan, you’ll have lots of options that make dinner in your home-away-from-home both easy and enticing.

And while you can do all your prep work at a picnic table provided you bring along your cutting board and knives, isn’t it nicer to do most of the mise en place ahead of time, so once you get to where you’re going you can relax and enjoy it? (Which is also the theory behind choosing slightly less involved recipes, or at least ones that require less of you once you’re set up at your campsite; more ambitious gourmands can make pizza from scratch beside their tents, but we’re not necessarily up for that.)

Breakfast and lunch can be more basic—make some muffins, or pack granola, even bring a batch of cookies, then break out simple sandwich stuff at midday. But in the evening, you’ll want something more substantial—yet you’re also ready to chill by the fire (and maybe by the lake, or the ocean, or under the trees). We’ve got you covered with these perfectly portable meals you can bring along with you.

From hearty make-ahead salads that are good eaten chilled or at room temperature, to pre-assembled skewers you just have to throw on the flames, all of these meals are totally do-able outdoors or in.

Just be sure, when bringing these in a cooler, you wrap them really well—like twice over in foil and then individually sealed in zip-top bags just in case—because if your melted ice water seeps in it’ll ruin all your plans, and your appetite!

Muffaletta Sandwiches

Honestly Yum

Yes, we did say sandwiches were for lunch, but certain specimens are hefty and impressive enough for dinner. A New Orleans favorite, muffalettas are stacked with meat and cheese and olive salad, and taste best after sitting for at least a full day. But take these out of the cooler a little while before you want to eat so they’re not too chilled; the flavors and textures will be better for it. And if you want the cheese a little melty and the bread a little crunchy, wrap the sandwiches in foil and toss them on the grill for a few minutes. Get the recipe.

Shooter’s Sandwich

Castello Cheese

A shooter’s sandwich (so called because they were originally packed in saddlebags to serve as lunch during English hunts) is a full meal encased in bread, and traditionally made with steak and mushrooms, though you can alter the filling to suit your tastes. Like a muffaletta, it’s pressed down with weights overnight so everything stays in place and all the juices soak into the bread—so make sure your bread is sturdy enough not to get soggy and fall apart. You can find vegetarian versions too (for instance, this delightfully named Gardener’s Sandwich), but this one doesn’t skimp on the steak, and adds lots of blue cheese for creamy tang. Get the recipe.

Chicken Shawarma Tabbouleh Salad

Jo Cooks

Salads can be great camp food—and full meals in and of themselves. You just pack the multiple components separately (lettuce, herbs, and raw vegetables in one Ziploc bag, protein in another, and dressing in its own small tightly-sealed container), then combine them when it’s dinner time. If you prefer to cook your protein on-site, like this chicken boldly flavored with paprika, cumin, cinnamon, pepper, and garlic, you can still pack it in its marinade or rub so there’s no additional wait time later. Or pre-cook at home and simply warm it up when you’re ready, or even eat at room (or forest) temp. The parsley-packed tabbouleh salad might start to get a little soggy after sitting, but you can just drain off the excess liquid and it’ll be fine. (Of course, you could also try some of these pre-salting steps to cut down on the moisture content to begin with. And you might choose to add the tomatoes at the last minute; just bring a paring knife and you can cut them in half right over the bowl.) Bring some hummus and pita to go alongside and you’ll have a feast. Get the recipe.

Thai Steak Salad

The Defined Dish

Same deal with this Thai-inspired steak salad—the protein is just as good cold as freshly cooked, so you can enjoy this even if you don’t have a way to reheat it. The salad itself is fresh and healthy, packed with lettuce, Thai basil, mint, and bean sprouts; you might want to wait to chop the English cucumber on-site, or if you’re not bringing a knife, pack it separately so it doesn’t make everything else too juicy. Nuoc cham serves as a pungent, sprightly dressing. (You can definitely follow these same principles with meatless salads too, like this vegan and gluten-free grilled portobello salad; if you feel it needs a bit more substance, add some rice, quinoa, or couscous, pre-cooked or made on the spot.) Get the recipe.

Antipasto Pasta Salad

Gimme Some Oven

This pasta salad is bursting with flavor, and with enough mix-ins to fill anyone up—artichoke hearts, olives, peppers, greens, meat, cheese. You won’t need anything else to satisfy you, but you might like stirring in some torn fresh basil and summer-sweet cherry tomatoes at camp for an extra pop of freshness. Get the recipe.

Asian Noodle Salad

Well Plated

Another cold pasta salad that easily makes a meal, this version coats noodles in a peanut sauce with Sriracha, honey, ginger, and rice vinegar. It takes almost no time to throw together beforehand either, but you could add some shredded chicken or baked tofu to bulk it up a bit. More veggies never hurt, either. (If you don’t do nuts, here’s a version with a soy sauce based dressing.) Get the recipe.

Kebabs

Chowhound

If you’ll have access to a fire, kebabs are a no-brainer. They’re infinitely adaptable—from French chicken kebabs, steak fajita kebabs, and shrimp boil kebabs, to Turkish lamb and eggplant kebabs, BBQ seitan kebabs, and halloumi and vegetable kebabs, there’s bound to be a meal-on-a-stick to suit your fancy. Basically, spear well-seasoned chunks of whatever you like on skewers, wrap them well, and grill them up when you get hungry. You’ve got your protein and veggies all in one place, and all you need alongside is some rice or grains, or even just pita bread, warmed for a few seconds on the grate. Get our Lemongrass Pork and Red Onion Kebabs recipe.

Pulled Pork

Chowhound

If you’ve ever made a batch of pulled pork, you know it’s delicious the first night, but also just as tasty every day for the next week as you try to find ways to use it all. This version is made in a slow cooker, so you can spend time sorting through your camping gear instead of tending a stove. (And if you’re not into pork, make slow cooker chicken chile verde, slow cooker chicken mole, or slow cooker BBQ beef brisket. Or pulled eggplant or pulled jackfruit if you’re vegetarian.) Then cool it, pack it up, and reheat it in a pot at your site for easy yet decadent sandwiches or tacos. Get our Slow Cooker Pulled Pork recipe.

Chili

Chowhound

Chili is a campfire classic, but if you’re a fan of shortcuts, make it ahead of time in your slow cooker and re-heat it once you’re there (Dutch oven optional). Enjoy as-is in bowls, maybe with some cornbread, or use it in walking tacos, which are perfect for camping since the clean-up is so quick! Get our Easy Slow Cooker Chili recipe.

Camping Mac n Cheese

Lauren’s Latest

There’s no reason you can’t have mac and cheese while camping—and no reason it has to be made from a box, either. This gooey, cheesy recipe is genius in that it has you tote the pre-made mac in aluminum pie plates, so you can simply reheat them on the fire. (The same idea can be used for lots of other foods too, and is similar in principle to our favorite foil packs.) The secret is to let your pasta cool before mixing in the cheese, so it doesn’t glom up when you try to portion it into the pie tins. When it heats up over the fire, it’ll get melty and crispy in spots. Brilliant. Get the recipe.

Indian Food (like Creamy Coconut Vegetarian Korma)

The Endless Meal

You can easily make a batch of korma or curry at home (ditto a batch of rice, perhaps with some raisins and almonds mixed in after cooking) and simply reheat for a quick meal fireside, but to really make it a breeze, just pick up some Trader Joe’s Indian fare. These foil pouches are ideal for heating in a pot of water, making clean-up a snap, and the contents are surprisingly delicious, from smoky eggplant to spicy tomato-sauced chickpeas and creamy lentils. There are lots of similar brands of Indian food in pouches, but make sure your pouch is safe to immerse in water—unless you’re cool with dumping it out into a pot to heat. Bring rice and/or naan, and maybe a nice chutney or raita and you’re all set. If you want to go the homemade route with the vegetarian korma pictured above, get the recipe.

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Grilled Chicken and Peach Saltimbocca Skewers

Classic chicken saltimbocca gets a summertime twist with this grilled-skewer recipe, which uses fresh peaches to balance the salty, buttery prosciutto. A white wine marinade helps flavor the chicken breast and allows it to maintain moisture as it grills, then gets reduced to create a sauce for serving. Get Recipe!

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Long Island Iced Tea

Let’s clarify one thing I wish I had known when I was younger: there is no iced tea anywhere in the Long Island Iced Tea. It is simply the color of iced tea.

This is critical knowledge to have if you plan to drink one. Or three. Because not knowing this will get you in a whole heap of trouble.

Continue reading "Long Island Iced Tea" »

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Snyder of Berlin Puff-N-Bites, Puff-N-Twistz

The new Bites and Twistz join the extended family of Cheese Curls, Cheese Crunch, Cheese Puff-n-Corn, Cheese Popcorn and more.

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Southern Recipe Snack Mix

The new Cantina Mix snack mix is a way to introduce a new snacking style to consumers with a combination of five snack products and two diverse but complimentary flavor profiles.

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GeeFree Gluten-Free Sandwich Pockets

GeeFree Foods launched a line of gluten-free, all-natural, frozen, microwavable sandwich pockets in three varieties: Sausage, Egg and Cheese; Buffalo Chicken; and Cheese Pizza. GeeFree is the only manufacturer of gluten-free puff pastry products in the United States.

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Rebrand Creates Greek Isles Odyssey

Peloponnese committed to refreshing the packaging of this artisanal culinary range

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Le Duff America sells Bruegger's Bagels

Le Duff America announced that it will be selling the Bruegger's Bagels chain to Caribou Coffee. The sale will be final in September.

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