If it is about baking, almost every recipe contains eggs among the ingredients.
But what to do when there are no eggs or you don’t use them.
In fact, they have an excellent alternative. it is possible to replace eggs in the recipe with unexpected products, writes nv.
Let’s talk about 12 of them.
This is puree from boiled or baked apples. Ego is often sweetened or seasoned with other spices, such as nutmeg and cinnamon. Using ¼ cup (about 65 g) of applesauce can replace 1 egg in most recipes. It is best to use unsweetened applesauce. If you use sweetened, you should reduce the amount of sugar or sweetener in the recipe itself.
Another popular substitute for eggs. The only disadvantage of baking with bananas is that the finished product may have a slight banana taste. Other pureed fruits, such as pumpkin and avocado, are also suitable and may not affect the taste much. 1 egg will replace 65 g of puree. Baked goods made with pureed fruit may not brown, but will be very dense and moist. This substitute works best in cakes, muffins, brownies and bread.
Ground flax seeds or chia seeds
Flax and chia seeds are very nutritious. They contain a lot of omega-3 fatty acids, fiber and other unique plant compounds. You can grind the seeds yourself at home or buy ready-made meal in a store. To replace one egg, whisk 1 tablespoon (7 grams) of ground chia or flax seeds with 3 tablespoons (45 grams) of water until completely absorbed and thickened. Such a substitution can lead to the fact that the pastry will become heavy and dense with a more nutty taste. Therefore, cook pancakes, waffles, cupcakes, bread and cookies with seeds.
Commercial egg substitute
There are various commercial egg substitutes on the market. They are usually made from potato starch, tapioca starch and baking powder. Egg substitutes are suitable for any baking and should not affect the taste of the finished product.
Tofu is condensed soy milk, processed and pressed into hard blocks. The consistency of soy cheese depends on the water content. The more water is squeezed out, the firmer the tofu becomes. To replace 1 egg, add ¼ cup (about 60 g) mashed tofu. It can make bakery products dense and heavy, so it is best used in cakes, cookies, and bread.
Vinegar and baking soda
Mixing 1 teaspoon (7 g) of baking soda with 1 tablespoon (15 g) of vinegar can replace 1 egg in most recipes. Mixing vinegar and soda leads to a chemical reaction that produces carbon dioxide and water, which makes baking light and airy. This substitute is best suited for cakes, cupcakes and quick bread.
Yogurt or buttermilk
Yogurt and buttermilk are both good substitutes for eggs. It is best to use regular yogurt, as flavored and sweetened types can change the taste of your recipe. You can use ¼ cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitute is best suited for muffins, cakes and cupcakes.
Aquafaba is a term for the liquid left over from cooking beans or legumes. This is the same liquid that is contained in canned chickpeas or beans. The liquid has a consistency very similar to that of raw egg whites, which makes it an excellent substitute for many recipes. You can use 3 tablespoons (45 grams) of aquafaba instead of 1 egg. Aquafaba works especially well in recipes that require only egg whites, such as meringues, marshmallows, macaroons, or nougat.
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Nut butter, such as peanut, cashew or almond butter, can also be used instead of eggs in most recipes. To replace one egg, use 3 tablespoons (60 g) of nut butter. This can affect the taste of the finished product, so it is better to use it in brownies, pancakes and cookies.
Sparkling water can moisten the recipe, but it also works as an excellent leavening agent. Carbonation traps air bubbles, thanks to which the finished product becomes light and loose. You can replace each egg with ¼ cup (60 grams) of soda.
Agar-agar or gelatin
Gelatin is a gelling agent that perfectly replaces eggs. However, this is animal protein. If you avoid animal products, agar-agar is a vegan alternative derived from seaweed. To replace 1 egg, dissolve 1 tablespoon (about 9 g) of gelatin in 1 tablespoon (15 g) of cold water. Then add 2 tablespoons (30 grams) of boiling water until foam forms. Alternatively, you can use 1 tablespoon (9 grams) of agar-agar powder mixed with 1 tablespoon (15 grams) of water to replace 1 egg.
Soy lecithin is a byproduct of soybean oil and has binding properties similar to those of eggs. Ego is often added to commercially prepared foods because of its ability to mix and hold ingredients together. Adding 1 tablespoon (14 g) of soy lecithin powder to your recipe can replace 1 egg.
What to do if the recipe calls for egg whites or yolks
The ingredients discussed in this article are a great substitute for whole eggs, but some recipes require only egg whites or yolks. Therefore, it is better to replace proteins with aquafabo, and yolks with soy lecithin.
My favorite spread on bread – Nutella paste – can be prepared at home.
If you know the composition of Nutella and the procedure for its preparation, everyone can prepare a delicious chocolate paste in their kitchen.
If you don’t have flour at hand, you can make homemade Nutella without it. To do this, dry and grind about 15 g of hazelnuts or peanuts.
This news article has been translated from the original language to English by WorldsNewsNow.com.
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