Mimi Council - Effortless Eggless Baking

EFFORTLESS
EGGLESS

100 Easy & Creative Recipes for Baking without Eggs

Baking

Mimi Council

For Otto,
as my allergy-friendly baking
truly started with you

CONTENTS

Eggless baking. Two words that may seem like they dont belong together. Two words that may seem intimidating. You may be thinking, Dont you need eggs to bake a cake? Cookies? Brownies?

If youve ever purchased boxed versions of any of these popular desserts from the grocery store, then you know one of the main additional ingredients you need is eggs. That may have led you to believe that eggs are a crucial ingredient in these baked goods. Otherwise, the boxed versions would be ready to go sans eggs, right? Well, I will let you in on a little secret: Eggs are not required or even crucial to bake some of your favorite desserts! Not only that, those desserts can be just as delicious (if not more so) than their egg-filled friends.

You may be wondering if I eat eggs. And you may already know the answer to that if youve read my other books. The answer is absolutely yes; I eat eggs. Thankfully, Ive been pretty lucky in my life in that it wasnt until my late 20s that I had to face challenges with food allergies. Thats when I discovered Im allergic to tapioca, which fortunately isnt as common an ingredient as eggs in baked goods. Because of my own food allergy I can empathize with people who have them too. And even before I discovered my own food allergy, and way before I opened my bake shop, I was baking gluten-free cookies for my friends with a gluten allergy.

I believe everyone should have the opportunity to enjoy desserts no matter what. And its for this reason that Ive always been as inclusive as possible in my baking. When creating recipes for my blog Ive always catered to people whose diets are vegan, gluten-free, egg-free, nut-free, and more. I develop and taste test each and every one of those recipes as someone who eats all the ingredients Im leaving out. I like to consider myself the best taste tester in this sense. In the case of the recipes in this book, I know what these treats taste like with eggs, so I have gotten as close to that version as possible without the eggs.

The end game is this: I want you to make one of these eggless recipes, say for Chocolate Chip Cookies (), take a bite, and declare, Thats a good cookie, not Thats a good eggless cookie. And in fact, people have said that very thing to me. I have had customers who are perfectly capable of eating eggs ask for and order this eggless cookieits that good. I created this recipe during the COVID-19 quarantine, when many people were out of eggs. I was getting texts and emails from people with lists of random ingredients asking me for a baking recipe using those random ingredients. This served as a source of inspiration, and so, while eggs were in short supply, I created an eggless cookie recipe. In all honestly, I wasnt expecting this recipe for eggless chocolate chip cookies to be very popular beyond quarantine.

But I was really wrong! It has gone on to be the most popular recipe on my blog, getting over 20 times the views as any other recipe. And I have to admit, it has become one of my favorites too!

Thus, I realized the need for a truly eggless baking cookbook. There are many vegan books out there, but if you can eat butter and dairy, you might be looking for other options. Many dessert recipes are naturally eggless, like many shortbread cookies, but theyre not always labeled as eggless. As a result, finding eggless dessert recipes can be difficult. In this book, you can count on every recipe to be eggless, and you can easily modify them for your dietary needs. The recipes in this book do call for the use of real butter, milk, dairy, yogurt, and more. But I also give easy substitution advice for people who eat dairy-free or vegan, gluten-free, and nut-free. I also provide baking advice to those of you living at high altitudes.

In Effortless Eggless Baking I am going to show you how to bake some of your favorite recipes without eggs. Everything from classic bakes like Cinnamon Rolls (). No eggs, no problem! This book is a perfect go-to when you run out of eggs, as the recipes measure up to their egg-filled friends. I use only all-natural and organic ingredientsyoull find no specialty egg replacers here. In fact, the ingredients in these recipes are things you probably already have in your pantry and fridge. I promise you, the bakes in this book will have you wondering why you ever needed eggs in the first place.

Here youll find a list of baking tools that I use throughout the book. Most of these tools are essentials that youll use again and again. Stock your kitchen accordingly so you can bake anytime your craving hits!

BAKING DISHES: For Cinnamon Rolls () and all the other amazing variations of these fluffy sweet rolls, I use a ceramic 11-by-7-inch baking dish. You can also use an 11-inch ceramic round pie dish for these as well. For all the brownie and bar recipes, I use a 9-by-9-inch baking dish. I prefer to use the USA PAN brand aluminum pans, as they have ridges that really help the brownies rise well.

BAKING SHEETS: A baking sheet (or cookie sheet) might seem like a no-brainer. Maybe you bought one several years ago and it still seems to do the job. But when was the last time you replaced your baking sheets? I know it seems like these run-of-the-mill pans can go and go, but quality aluminum baking sheets really give you better results in your bakes. So think about replacing your old baking sheets. I use aluminum baking sheets because they conduct heat very efficiently.

BOX GRATER: A fine grater is necessary for making Pumpkin Spice Carrot Cake (). When grating butter for scones youll want to have a larger grater (think pizza cheese size). This is why I prefer a box grater, as it has four sides with different grater sizes.

CAKE PANS: I use a few different kinds of cake pans for the recipes in this book. The first is a 1-pound loaf pan. This measures at 8.5 by 4.5 by 2.75 inches and is the most common size loaf pan. If you have a 1-pound loaf pan, you can use that in its place, but just know that your loaf cakes will be wider and shorter. My absolute favorite loaf pans are from USA PAN, as the little ridges in their pans are instrumental for creating perfectly rising cakes. If your loaf cakes arent rising well, change your pan. When baking without eggs, you want to use the best pans!