Bread – use to replace eggs in the recipe

eggsflatbread

I'm not a vegan or something, but my stomach can't take many chicken eggs in food.

I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat bread) recipe where eggs are used as a "glue" (I think) for the filling. (Sorry, the recipe itself is in Russian, I'll give any details if needed.)

Now, this recipe also uses eggs for the dough. That is a bit too much eggs for me. I'd like to replace eggs in filling with something. (Other option is to leave eggs in filling and replace them in dough — but I feel that the taste will change too dramatically.)

Note that I'm not interested in commercial (or "chemical") solutions.

Update:

Ingrediends for the filling:

  • Soft cheese (150 g)
  • Hard cheese (150 g)
  • Two eggs
  • Some herbs and salt to taste

Here is a Google Translate version of the recipe. I think it is more or less understandable.

Another update:

Note that it is not necessary to get the exactly same taste with the modified recipe. I will settle for anything that tastes good enough and is more or less along the same lines as the original.

Best Answer

It looks like you're basically making a cheese custard for the center of the bread. Flax seeds aren't going to give you a firm, egg-like texture. Instead, I'd use something that already has that cooked-egg texture, like tofu, which also won't impart any flavor (so you'll need to tackle that issue separately).

Experiment with different preparations, but I'd start off with a silken tofu, then purée the tofu in a blender with a bit of cornstarch (to help it firm back up when cooked). Once the tofu has been processed you can mix in the shredded cheese. and throw the filling in. You'll probably have to do several attempts before you get the ideal preparations and keep in mind that it won't taste like the original thing, but may bear enough resemblance.

EDIT: In response to the comment, I would say you could try using tapioca in a high concentration, dissolved in a bit of milk or cream. After cooking (hopefully) the tapioca will help to create the texture you want, and it will actually not affect the flavor.

The other (obvious) option is to just leave out the eggs and not replace them with anything. It won't be the same, but neither will any of these substitutions, and it will likely still be good.

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