eggfree stuffed shells?

Posted on: Sun, 10/28/2007 - 4:08am
oneu2fan's picture
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Joined: 09/20/2007 - 09:00

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!

Posted on: Sun, 10/28/2007 - 1:42pm
happycat's picture
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Joined: 08/31/2004 - 09:00

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

Posted on: Thu, 12/27/2007 - 5:14am
mew's picture
mew
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Joined: 02/08/2000 - 09:00

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

Posted on: Thu, 12/27/2007 - 7:11am
joyojoy's picture
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Joined: 12/15/2007 - 08:00

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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