While egg white can be eaten when following the Overcoming MS diet recommendations, egg yolk is not recommended on the Overcoming MS program due to saturated fat content.
Eggs are one of the most common ingredients to use in cooking – especially baking. Sometimes it’segg white that’s used, sometimes the yolk or a combination. Egg substitutions can be tricky, so your first task is to understand the purpose of the eggs in the recipe
The first thing to think about when replacing eggs in a recipe is what is the purpose of the egg in the recipe – is it to add moisture, to help the mixture to rise,
Eggs help combine ingredients and hold a recipe together. This makes foods more stable. Omit baking powder if this is what your ‘eggs’ are used for.
Best for waffles, pancakes, cookies and muffins.
Leavening aka giving rise or ‘puffing up’ foods e.g. in a souffle or meringue
If the eggs are used for leavening (to help give rise to your recipe) you will want to use a substitution that includes baking powder.
The liquid from eggs is absorbed into the other ingredients in a recipe, which helps add moisture to the finished product.
Best for brownies and muffins:
An emulsifier helps to combine two ingredients that don’t normally combine, e.g. in mayonnaise
An egg wash can be used to brown or gloss baking and stop it drying out e.g. on pastry or c
Eggs can be used to thicken a mixture e.g. carbonara sauce
You can also use an egg replacer in your recipes. This product works very well for binding (mix 10g egg replacer with 40g water for one egg). To add some leavening, simply add 1 tbsp baking powder to the mix.