Modernist approach to food allergies

jeffrey.t.huisman

I have a family member with life-threatening allergies to dairy and eggs.  So I'm plenty used to working with almond and coconut milk as a dairy replacement, Ener-G as an egg replacement, ground chia gel as an egg replacement, etc.

I feel pretty good about most of my dairy substitutions, but eggs are tough to really substitute well.  I can make most recipes work, but they don't work as well as they would with eggs.

Have any culinary-chemistry geniuses cataloged the different functions we use eggs for in cooking and worked out ideal substitutes for the various functions?

And if anybody is developing some awesome modernist techniques to improve the dairy subs, please share!

grant

That is a loaded question.  In each application the egg is being utilized for only a couple of its properties at a time. Gelling, foaming, emulsifying are the most common. You can get some of the properties through bean proteins but its never perfect. There is currently a lot of money behind finding ways to make those substitutions.