Egg Substitutes in Recipes

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Egg substitutes in recipes

You can often omit 1 egg in the recipes containing 1-2 eggs, especially for bread and rolls. Instead of eggs, the mixture can be supplemented with 1-2 tablespoons of still water.

In the healthy food stores, the ready-made powder products, which are a commercial substitute for eggs, are available and used according to the operating instructions. Such industrial products usually contain starch, tapioca flour, raising agent (e.g. baking powder), guar gum and so on.
However, there are many tested and simple replacements for eggs in meals.

Scrambled tofu

Ingredients: 50 g of tofu, 2 tablespoons of olive oil, 1 tablespoon of soy sauce, half a teaspoon of turmeric, 1 onion, 1 teaspoon of garlic powder, 1 tablespoon of finely chopped oatmeal, half a cup of tomato puree, (black) salt, pepper

Preparation: Mash the tofu with a fork. Fry the chopped onion in oil in a frying pan, add a tablespoon of water and some soy sauce, add the chopped tofu and other ingredients. Bake for about 5 minutes.

An omelette without eggs can be made from crushed tofu salted with black salt. Black salt is a tasty substitute for eggs and it can be used to season salty foods, where a taste of eggs is desirable.

Homemade mayonnaise without eggs

Ingredients: 150 ml of soy milk, 6 tablespoons of lemon juice, half a teaspoon of mustard, salt, a little sweet pepper powder or turmeric, 1,5 dl of oil

Preparation: Put the soy milk, lemon juice, mustard, salt and pepper into a blender and mix on the lowest speed. While mixing, add the oil drop by drop. Over time, a thick mix will develop - domestic mayonnaise - veganaise. It can last for a few days in the fridge.

Mayonnaise can be made at home or you can buy a prepared mayonnaise without eggs.

Pastries, cakes, and other sweet dishes

Although it is not necessary to replace eggs ​​in cakes, there are certain ingredients that might be called the egg substitutes in recipes, and they are really simple. Instead of a one whole egg, recipes for biscuits, cakes, baked dishes, etc. work just as well if you use:

A plum puree is ideal for chocolate biscuits: 2.5 cups of dried plums should be soaked overnight and cooked in 1 cup of water. The puree then should be mixed so that it can be kept in the refrigerator for up to a month. This mixture is added to the biscuit instead of the usual amount of eggs, and it is preferable to also add a certain amount of oil.

The simplest and cheapest substitute for eggs is usually a vegetable oil that keeps the form of a cake perfectly. A good mixture for connecting components in the cake, which should be richer and heavier, is a peanut butter, sesame and so on. 30 grams of mashed tofu can also be used to replace an egg.

In the classic recipe for a blueberry and lemon muffin, two eggs can be replaced by bananas (1/4 cup of mashed bananas) or water from chickpeas (3 tablespoons of unsalted water from canned chickpeas). The extra sugar from the banana cake creates a beautiful brown color, a fine caramelized flavor, and also makes the top soft. Although it is unusual to add water from canned chickpeas directly into the cake mixture, baked muffins have evenly shaped tops with a slightly golden color, and nice crispy edges. The cake does not taste like chickpeas at all. Flax can also be used (a mixture of 1 tablespoon of ground flaxseeds and 3 tablespoons of water which has to merge for a few minutes). This will enrich the cake with the omega-3 fatty acids. Although the color is not as attractive as when we use a banana and a canned chickpea water, the taste is excellent and the cake does not taste like flax.

Everyone who has tried making cakes without eggs know that in most cases replacing them is not even necessary. However, all of this gives us the opportunity to experience different combinations and enjoy some new vegan flavors.

Veggie burgers, fritters, fried salty foods

For veggie-burgers, burgers, dishes roasted in a covered pot, etc., some great replacements for 1 egg are:

A simple formula which further consolidates the mixture, and which is used in a combination with any of the previously mentioned methods of replacement, is replacing 1-2 tablespoons of regular flour with starch or tapioca flour, for every cup of regular flour. To obtain a mixture that rises, carbonated mineral water can be used as a liquid.

When it is about cooking, not about the sweet dishes, the most commonly used formula for egg replacing is: 2 tablespoons of flour + ½ tablespoon of soy or oat cream + ½ teaspoon of baking powder + 2 tablespoons of water.

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