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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Eggs In Desserts

    I'm allergic to eggs. Can you tell what can be the best substitutes for them, especially in desserts?

    From the nigella team:

    Unfortunately it is very difficult to give hard and fast rules on substitutes for eggs as it very much depends on the individual recipes. Sometimes bananas or apple or prune puree can be used in baking, in certain desserts you may be able to use whipped cream. You can easily thicken custard or creme anglaise using cornflour/cornstarch or custard powder instead of eggs (custard powder was inveneted by a Victorian called Alfred Bird as his wife had an egg allergy).

    Rather than looking to substitute eggs with other ingredients we would suggest looking for desserts that do not necessarily need eggs in them. Ngella has a great selection of no-churn ice creams which are egg-free. Chocolate ganache is a mixture of chocolate and cream melted together which can be used as a base for sauces, tart fillings and truffles. It is also worth lookig at vegan recipe books and websites as vegan recipes will all be egg-free.


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