Hi.
Dr. Josh Axe here, doctor of natural medicine, founder of draxe.com.
In this video, I'll be training on natural egg replacements and if you're a person out
there that may have a sensitivity to eggs or it's not the right food for you, the good
news is there are all-natural vegan, vegetarian, and natural options that can help replace
eggs.
And I'm going to go through my top five in this video that you can use in baking, cooking,
making smoothies and a whole lot more.
So let's dive right in.
And first, I want to talk about some of the issues that people can have with eggs.
Now listen, for some people, consuming eggs . . . eggs can be a great health food if it's
free range pastured eggs.
When you're buying eggs to begin with, if you crack them open, you want to see a dark
orange yoke, not a pale yellow yoke.
So that's one of the first things.
If you are going to use eggs, you want to make sure it's free range, organic, and it
comes from a very healthy chicken because in that case, it's going to be filled with
a lot more nutrients like omega-3s and vitamin E and choline or a whole lot more.
But one of the biggest reasons why a lot of people, and as I'm going to teach you in this
video, are switching from eggs to all-natural alternatives is because a lot of people have
food sensitivities, food intolerances, and food allergies to eggs.
One of the ways you can tell if you're sensitive to eggs is if you have any type of skin reaction.
If you consume eggs and you get even just a little bit of redness around your neck area
or even on your skin, that's a big warning sign that you have a sensitivity, a food sensitivity
to eggs.
And it's kind of like you hear Superman has an intolerance to kryptonite.
Everybody is different.
Everybody has different food allergies and sensitivities but your body will typically
tell you if you're not responding well.
Another one is difficulty breathing.
If you notice you get just slightly congested after you consume eggs or any type of food,
if you start getting slightly congested, that's a big warning sign that you have a food sensitivity
to something like eggs.
Another warning sign is a runny nose.
Now, that runny nose can happen anywhere to seconds to an hour or two after you consume
a certain food.
And similarly with difficulty breathing, if you consume eggs and you're feeling congested
anywhere within that three or four hour time period, that's a warning sign or if your nose
starts to run typically within an hour or two, that's a warning sign that you have a
sensitivity to eggs.
Now, the compound in eggs people are most sensitive to is the protein called albumen.
And this is actually one of the most widely consumed proteins out there but a lot of people
do have a sensitivity to that protein and these reactions are telling you, "Stay away."
Stomach pain.
If you consume eggs and you just get an upset stomach or you have gas or bloating or diarrhea
or constipation, any type of digestive response, but especially stomach pain or bloating or
gas, that's a warning sign.
You're not handling dairy well.
Of course, nausea, you eat it, you just kind of don't feel the best afterwards.
You may even feel lethargic.
Those are warning signs that you need to start using egg replacements and here's the good
news.
We're going to cover those right now.
So number one egg replacement, now this one is for moisture in baking.
There are many different reasons to use eggs in baking.
One is taste, one is texture, and another one is binding, and then along with texture
can go moisture.
If you are using eggs in a recipe specifically for the moisture, now an example of this would
be in pancakes.
Now if you're making homemade pancakes, you'd often times need an egg to do two things,
bind as well as add that moisture, because if you don't have something moistening up
those pancakes, they tend to be very dry if you're using more of a straight flour.
So again, applesauce is a direct replacement to eggs, can be very good for moisture.
So if you're just looking for something that's not a binder but just to moisten that, that
recipe, applesauce is a perfect and great replacement.
So again, for every one egg, a fourth a cup of apple sauce would be that direct replacement
ratio.
All right.
Number two here, baking soda and vinegar.
Now if you're using eggs for more of that taste in general, baking soda and vinegar
are actually very, very good.
They could also add a little bit of that texture, of that fluffiness or rising, add some of
that rising to eggs.
So if you're doing it more for the texture it creates, then baking soda and vinegar are
a great combo.
So again, if you're trying to bake something and have it fluff up a little bit, then you
ought to use baking soda and vinegar.
For every one egg, you'd use one teaspoon of baking soda mixed with one tablespoon of
white vinegar and one tablespoon of water.
That ratio equals to one egg in terms of creating that specific texture and fluffiness that
you're looking for in an egg.
Now another thing you can do is banana.
You know, banana specifically is a good egg replacement.
You're going to do a fourth a cup of mashed banana for one egg and this is going to be
very similar to the applesauce.
Now bananas, more than applesauce, act a little bit as a combination of a binder as well as
improve the moisture there.
So it adds some moisture there to that recipe.
It also acts as a mild binder.
Now, my favorite solution for an egg replacement is Chia seeds.
Chia seeds, specifically grinding up Chia and you can do it in a powder, I'm telling
you, this is by far the greatest binder out there.
So if you're using eggs in order to cause the recipe to stick and bind together, again,
Chia seeds, hands-down, not even close, the best egg replacement out there.
You're going to want to do one tablespoon of ground seeds for every three tablespoons
of water.
But again, Chia seeds is the best egg replacement out there in terms of a binder in recipes
and probably the one you'll want to use the most.
So I also like doing a mixture of Chia seeds and banana.
Both work very, very well.
By the way, if you've gotten digestive issues, Chia and banana together are great for having
healthy bowel movements and a healthy stool as well as a side note for just your overall
colon health.
All right.
Last one here, using a powdered egg replacer.
Here, one egg for every half tablespoon of powdered egg replacer plus a tablespoon of
water.
So you're going to use an egg replacer and one of my favorite egg replacers to also use
is arrowroot powder.
Arrowroot powder actually causes things to bind as well.
That works as well.
So Chia works probably the best, followed by arrowroot powder.
If you decide to do an arrowroot powder, you'll do one-half tablespoon of arrowroot powder
and two tablespoons of water.
You'll mix those up before you bake and then add them in just like you would an egg in
a recipe.
So remember these natural egg replacements.
Applesauce, one of the best for improving moisture, baking soda and vinegar, great for
causing that expansion in a little bit of moisture, banana is great both for mild binding
and for moisture, Chia seeds is the best binder out there and it's a general binder that's
more of a moderate binder.
Using something like an arrowroot powder and water can be a great mixture there as well.
So again, hey, listen to your body.
If you have sensitivities to eggs, get them out of your diet and start using these natural
egg replacements.
And by the way, I hope you've enjoyed this live training video make sure you subscribe
here to my YouTube channel.
I've got a lot more information coming out on essential oils and herbs and healing foods
that you don't want to miss.
And if you want to learn more as well, you can search my YouTube videos here and also
check out my website, draxe.com.
Hey, thanks for watching.
Hi, Dr. Axe here.
I want to say thanks so much for checking out this YouTube video and also don't forget
to subscribe if you want to get more great content on things like herbs, essential oils,
natural remedies, and how to use food as medicine.
Also, check out more of our content on my YouTube channel.
Thanks for watching.