Blue Sky Posted December 10, 2012 Share Posted December 10, 2012 I think I got the recipe from some where here on this board for an awesome hash recipe, but I'm realizing that eggs consistently seem to give me dark circles under my eyes. Bummer! They seem to function in terms of holding the hash cake in shape. Any ideas for a substitution that would work? thanks Link to comment Share on other sites More sharing options...
Johnny M Posted December 10, 2012 Share Posted December 10, 2012 None that I can really think of but you can just saute shredded sweet potato with onion and that's still pretty delicious Link to comment Share on other sites More sharing options...
Ayla2010 Posted December 10, 2012 Share Posted December 10, 2012 And using a julienne peeler to do the above makes it even more awesome Link to comment Share on other sites More sharing options...
Blue Sky Posted December 11, 2012 Author Share Posted December 11, 2012 Yeah thanks, it's been good for me to simplify my diet and just cook simply and not even worry about recipes. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 2, 2013 Share Posted January 2, 2013 Bummer on the eggs, they do make a great binder. I would try a bit of coconut flour with maybe a little water? Won't work as well as egg, but hopefully it will help. Link to comment Share on other sites More sharing options...
EstherC Posted January 4, 2013 Share Posted January 4, 2013 I found that 1/4 cup unsweetened Applesauce + 1 tsp Baking Powder can be a binding agent in cooking that can sub in for an egg. Plus the flavors of Salmon and Sweet Potatoes with a touch of apple may not be so bad. I am going to try it within the next week and report back. Link to comment Share on other sites More sharing options...
Snappy Shark Posted January 4, 2013 Share Posted January 4, 2013 Try coconut milk! Link to comment Share on other sites More sharing options...
Zoodles Posted January 6, 2013 Share Posted January 6, 2013 I have a box of "egg replacer" from days of old that is just potato starch. For one egg you use a heaped teaspoon in a couple of tablespoons of water. You could try tapioca starch instead and do the same thing? Otherwise I just grate and fry, just call it deconstructed Link to comment Share on other sites More sharing options...
Gilraen Posted January 11, 2013 Share Posted January 11, 2013 Hi, I am new and interested in this topic because egg intolerant! I thought that potato was no-no?? What about tapioca? I think that almond flour can be a nice alternative... What to you think? Link to comment Share on other sites More sharing options...
Zoodles Posted January 11, 2013 Share Posted January 11, 2013 Yep potato starch is out, I just meant that an approved starch like tapioca might work instead as an egg replacer replacer Link to comment Share on other sites More sharing options...
Renee Lee Posted January 11, 2013 Share Posted January 11, 2013 Hashes don't typically have eggs IN them; rather they're served on the side...so I don't think you NEED to find a replacement. Meat/veggies/starchy tuber and you're done! Link to comment Share on other sites More sharing options...
Suzy Posted January 11, 2013 Share Posted January 11, 2013 Yep potato starch is out, I just meant that an approved starch like tapioca might work instead as an egg replacer replacer Is tapioca allowed, really? Going to look into that. Link to comment Share on other sites More sharing options...
Renee Lee Posted January 11, 2013 Share Posted January 11, 2013 pudding isn't, sadly Is tapioca allowed, really? Going to look into that. Link to comment Share on other sites More sharing options...
TrayS Posted January 11, 2013 Share Posted January 11, 2013 I use tapioca flour/starch as a coating to fry bananas, and as a thickener when needed. Works very well. I've never tried it as a binding agent but the way it sticks to the bottom of a tupperware when wet makes me think it would work very well for that too. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 12, 2013 Share Posted January 12, 2013 Tapioca (flour/starch, depending on the packaging you have), is similar to cornstarch and makes a good replacement for it for any recipes or uses you had for cornstarch previously. Link to comment Share on other sites More sharing options...
melbournegirl Posted January 12, 2013 Share Posted January 12, 2013 My chia seed packet says the gel (1 part seeds to 9 parts water overnight) can be used as an egg replacer..... Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.