Knowledge Base > Eric Wynkoop - Open Office Hours

Open Office Hours

Eric Wynkoop - Open Office Hours

This event was on Tuesday, November 29, 2022 at 11:00 am Pacific, 2:00 pm Eastern

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to ask anything – from cooking techniques to co… Read More.



I have a rice, mushroom and spinach Loaf I make that uses 4 eggs, what can I swap out for the eggs and will it change the texture of the loaf?

— Candy Claypole


Also, you will find recipes at call for these sticky ingredients like chia seeds or flax seeds. There's gonna be the most common and so you're gonna you know bring in these items. It and there's stickiness or will help as a binder and very often in a vegetable Loaf the egg it primarily the egg white functions as a binder to hold all of this together now the egg yolk. Provides a lot of fat and flavor and you know with that comes moisture so you might think of another way to introduce the the moisture component if you feel that's necessary that that could be a touch of fat if that's okay with you or it could be a vegetable or fruit puree. So if you already are working with, you know, certain Savory items like the rice and beans, you know, maybe you add a different legume maybe a lentil puree. It could be a chickpea flower that also acts as a as a binder but that's gonna still require some some additional liquid apple sauce can also act as a source of moisture. So again, Flexi, Commercial egg replacer and then kind of in the mix here. Just a second go. I mentioned a chickpea flower which I should qualify as really being a binder. And so these other legume powders as well as grain powders can be used as a binder which can replace egg to some extent. So, you know eggs are unique and in fact many of these sort of dairy variations as well as eggs, you know in the conventional kitchen, they've got multiple functions kind of rolled into a single ingredient. So as we go to replace that single ingredient, for example, an egg, we need to consider the multiple functions that it could provide to the item that you're making. Okay, but but give that a try and always keep in mind that some experimentation. Be necessary on your part to find the amounts of a given ingredient that are going to best suit your desired outcome. Thank you.
Eric Wynkoop

Eric Wynkoop

Director of Culinary Instruction