Can you imagine a mousse no egg whites? A sponge cake without milk or egg? There are several options to replace this ingredient in the kitchen, such as banana or applesauce and flax seeds, even the cooking liquid for vegetables.
If you follow a vegan diet or have an intolerance or allergy to egg consumption, understanding how to replace it will be extremely useful for you. to bake cakes, cupcakes, brownies, cookies and mousses.
Although the egg is a fundamental ingredient in an infinity of prescriptions of pastry, desserts, custard, mayonnaise and sauces such as hollandaise, as it is in charge of uniting the dough, giving it homogeneity and providing a spongy texture. There are very practical and healthy vegetable options that can function as the perfect replacement for all the functions that eggs perform in different culinary preparations.
1. Banana
One of the most recognized and popular substitutes is banana. This improves the structure and texture of the biscuits and helps them to be tender and juicyat the same time that sweet. The secret is to use bananas very mature, those who have already brownish skin and that feel soft to the touch, are in the perfect spot. With a fork we will mash until making them puree. The result will be a porridge sticky and unctuous as well as rich in natural sugars, to save the use of sweeteners, as in these oatmeal cookies for a mid-afternoon snack with few ingredients.
Now, the mashed banana will not allow the preparations to be assembled or curdled, but it will work as a binder in biscuits, muffins, pancakes, cookies, etc.
1 egg = 1/2 mashed banana
2. Apple
The apple, whatever color and type it is, is a good substitute for eggs in the form of compote. Due to its natural characteristics, it provides a soft lookfluffy and wet when baked, helping the dough to be more juicy. This effect makes it an ideal substitute in moist cakes. Now, it is important that the compote is at room temperature (neither hot nor cold) so that it integrates correctly with the rest of the ingredients.
As a fruit, like the banana, the apple is a natural sweetener and will add a certain sweetness to the final result. Vanilla, anise, cinnamon, lemon or orange and cocoa combine with the apple to counteract or enhance the flavor.
1 egg = 60 g applesauce
3. Aquafaba
Is he cooking liquid and conservation of legumes. The aquafaba has the particularity that it serves as sparkling Y emulsifierbeing a perfect substitute that acts like egg whites in recipes.
Chickpea aquafaba is normally used for its mild flavour, but the cooking water of any type of legume can be used. The easiest way is, with a pot of cooked chickpeas. Inside, there is a slightly viscous liquid, made up of water, proteins, carbohydrates, a pinch of salt and a pinch of citric acid (in most cases). This is the liquid that is called aquafaba.
In pastry, aquafaba is exceptional for mock to the Meringue in its vegan version since it is practically the same; the result is firm, consistent and does not fall when shaken. And once assembled, it allows you to decorate cakes and design pavlovas, exactly as we would do with a traditional meringue. Of course, it does not have an effect in a liquid state, it makes sense once smoothie until foamy, to then introduce it into the recipe, instead of the egg whites in the chocolate mousse.
Another of its advantages is its neutral and imperceptible flavor. I assure you that the dessert will not taste like chickpeas or lentils, especially if it is complemented with powerful ingredients such as lemon, orange or chocolate.
1 egg = 45 ml of aquafaba
4. Flax seeds
The flax egg It is a mixture of flax and water. Flax seeds provide a viscous structure It retains moisture and improves the elasticity of the dough for pancakes, waffles, muffins, cookies and breads.
For each flax egg that we want to make, we need: 1 tablespoon of ground seeds and 3 tablespoons of water (approximately 50 ml). First of all, we must grind the flax seeds in a grinder (or opt for the ground flax available in specialized stores). Then, mix the ground seeds with the water and let stand for about 15 minutes. Once the time has passed, the result will be a gel, with a sticky texture similar to an egg. At this point, it is ready to use, for example in this lemon and blueberry pudding. Chia seeds behave in a similar way, so both are possible substitutes.
1 egg = 1 tablespoon of flax seeds + 50 ml of water.
1 egg = 1 tablespoon of chia seeds + 80 ml of water.
5. Butter or dried fruit cream
Butter or nut butter are foods creamy Y spreads, and for this same quality, they are ideal to replace the egg. They do the work of sticking all the ingredients together and add a lot of protein to the final bread. This resource is great for cookies, brownies or pancakes, preparations where the crumb is not the protagonist.
Although peanut butter or almond butter are the most popular, the variety of nuts is wide: cashews, walnuts, hazelnuts, macadamia nuts, etc. If you use the peanut butter available in the supermarket, opt for the creamy and not thick variety, or make them at home with a powerful mixer. Of course, remember that according to the dry fruit you choose, it will be the flavor that it contributes to the preparation.
1 egg = 60 g butter or nut cream
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In short, whether or not you are vegan, the next time you like a cake or brownie that requires eggs, try one of the tips and you will see the result.
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