eggfree stuffed shells?

3 replies [Last post]
By oneu2fan on Sun, 10-28-07, 18:08

I would like to make stuff shells for my family. My son is allergic to peanuts, tree nuts and eggs.

Has anyone ever made stuffed shells without the eggs? I am wondering if I omit them, should I replace with something else?

Thanks!

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By happycat on Mon, 10-29-07, 03:42

I always make them without egg - I use ricotta and mozzerella and frozen spinach to stuff them - works great!

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By mew on Thu, 12-27-07, 20:14

I generally just leave it out, too. If the stuffing seems too dry, I'll add a little milk.

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By joyojoy on Thu, 12-27-07, 22:11

If you don't have some EnerG Egg Replacer handy (it's available in most health/whole food stores), I've found these suggestions for replacing eggs in recipes:

[b]Replacing Eggs in Casseroles and other 'Savory' Dishes:*[/b]

If you're altering a traditional recipe, you have to experiment a bit to determine just the right amount of an ingredient to serve the purpose. A good starting point with most recipes in which egg acts as a binder is to use 2 to 3 tablespoons of any of the following ingredients (or a combination of them) to replace one whole egg. If the original recipe calls for two eggs, start with 4 to 6 tablespoons of egg substitute.

* Tomato paste

* Arrowroot starch

* Potato starch

* Cornstarch

* Whole-wheat, unbleached, oat, or bean flour

* Finely crushed breadcrumbs, cracker meal, or matzo meal

* Quick-cooking rolled oats or cooked oatmeal

* Mashed potatoes, mashed sweet potatoes, or instant potato flakes

You can also try 1/4 cup of any kind of tofu blended with 1 tablespoon of flour or 1-1/2 teaspoons vegetarian egg replacer mixed with 2 tablespoons of water.

[b]EGG REPLACERS IN BAKING**:[/b]

Flaxseeds: Use 1 part seed to 4 parts water. Simmer 5-7 minutes. Allow

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