Once upon a time, Brian asked if I had plans for the few eggs that were remaining in our fridge. Not thinking the entire conversation through, I said no and Brian proceeded to make me the best scrambled eggs I’d had in a long time.
Later that evening, I was making Smokin’ Hoppin’ John (black eyed peas and rice) from one of my favorite cookbooks.
And I remembered that I intended to make corn bread to go with it. And corn bread has eggs in it.
I quickly googled “egg substitutes” and came up with a couple possibilities.
Then I opened my copy of How to Cook Everything Vegetarian (aka “my kitchen bible”) in search of my usual corn bread recipe. And there, in a lovely green box just before the recipe was a section titled “To Make Any Bread Vegan.” I didn’t want vegan bread per se, since I did have milk, but I needed to do something about the egg.
In the end, I followed Mark Bittman’s advice and mixed together 1 teaspoon cornstarch, 3 tablespoons vegetable oil and a 1/4 teaspoon baking powder, which I then substituted for the one egg the recipe called for. Then I crossed my fingers.
I was pleasantly surprised when the corn bread turned out great. It was one of the moistest ones I’ve made, actually.
Everything I read said that the fewer eggs the recipe calls for, the easier it is to substitute. This is the only time I’ve ever substituted for eggs, but it definitely did the trick. Who knew saving dinner could be so easy?
In other news, as you read this I am on my way to the 2011 Healthy Living Summit in Philadelphia! I’m so excited about connecting with old and new friends, networking with companies and learning how to improve Relishments. See you next week!