Egg substitutes in pastries and desserts
There are several egg substitutes that we can use in pastry and desserts in general. Depending on the type of sweet we are preparing, we will have to select one or the other, since the consistency varies. For example, to make pancakes, cookies and other elaborations that do not usually be very fluffy, the ideal is to replace the egg with crushed banana or apple puree. Had you ever came up with this change? Well, we assure you that the result is incredible! Why do we recommend these fruits? Because they coincide with several of the nutritional values ​​of the egg. For example, banana, even if it seems, also has proteins, just like calcium, magnesium, sodium, phosphorus, iron and potassium. Likewise, it is rich in group B vitamins, A, D and E. Apple pure Contrary to this, they are excellent sources of carbohydrates.
How to replace the egg with banana or apple
The ideal proportion of apple puree or crushed bananas is 65 ml of fruit crushed by medium -sized egg. If they are small eggs, the amount should be reduced to 55-60 ml, while if they are very large it will have to be increased to 70-75 ml. If it is true that this substitute for the egg for pancakes alters the taste, so it is so That this modification is delicious and allows us to offer different sweets.
Egg substitute in biscuits
For most biscuits or cakes you can use yogurt as a substitute for the egg, whether of animal or plant origin. However, if we must highlight any we recommend opting for soy yogurt if it is intended to maintain the protein contribution that the egg would give. In case of looking for calcium, natural yogurt without sugar is a good idea. However, although yogurt can be used, when we look for a more fluffy consistency, such as biscuits, cakes, cupcakes or muffins, the most recommended It is to look for a substitute for the egg that presents the same texture or, at least, the most similar possible. The fruit, being denser, can cause the biscuits not to upload the oven so much. Therefore, for these cases it is advisable to opt for linen or chia seeds but how? Then we explain it to you.
How to replace the egg with linen or chia seeds
If you ask how to replace the egg with flaxseed, you should know that it is very simple. You just have to crush a tablespoon and a half of flax seeds, dilute them in 60 ml of boiling water and let stand for five minutes, since this is the proportion to replace a medium egg. The result is a gelatinous texture, very similar to that of the egg white. Linen seeds are rich in fiber, but also in minerals present in the egg, such as magnesium, vitamins of group B and fatty acids. Chia also contains high doses of fatty acids, as well as calcium, iron, potassium and sodium. Therefore, both are ideal for replacing the egg, since in addition to coinciding with the texture, they coincide in many nutrients. To use chia as a substitute for the egg, a spoonful and a half of chia should be hydrated in 65 ml of water.
Egg substitutes for vegan
In addition to the previous egg substitutes, for vegan recipes, both sweet and salty, one of the best options is chickpea water. Although it seems incredible, the liquid that comes in the boats of the cooked chickpeas is ideal to replace the egg white, so we can even prepare vegan meringue with it. And if you wonder if you can make chickpea water at home to replace the egg with it, the answer is yes! You just have to follow these steps:- Put half a kilo of dried chickpeas to soak in two liters of water for at least 8 hours.
– Drain the chickpeas and tell them in a liter of water. You can cook them in express or conventional pot, you should only keep in mind that in a quick pot it will take about 25 minutes, while in normal pot for a couple of hours.
– When they are ready, turn off the fire, remove and let them rest for an hour.
– Straps the chickpeas, reserve the water and let it cool completely.
Egg substitute for painting puff pastry
We have already explained in the previous section how to replace the egg in vegan pastry (except for the natural yogurt), but what we are looking for is what to brush sweet or salty puff pastry, we can use something as simple as olive oil, which also brings shine and taste.
Egg substitutes for allergic
For egg allergic people, you can also use all the substitutes mentioned so far. In addition, there are other ideal options for allergic but, also, for vegans and all those who simply look for alternatives to egg. For example, for biscuits, cakes, muffins, etc. We can use chickpea or soy flour, diluting a tablespoon in two tablespoons of water. This solution allows buns to sponer much better in the oven and acquire that spongy texture that we like so much, without using egg! On the other hand, the tofu can also be an excellent egg substitute, both for allergic and for vegans , since it is rich in calcium, iron, magnesium and protein, like the egg. It is best to use silky tofu, since it allows us to beat it and obtain a softer and more creamy consistency, similar to that of the beaten egg although a little densest. With this beaten tofu we can replace the egg in revolts, for example. For elaborations such as homemade mayonnaises, in which egg has always been used, we can simply remove this ingredient from the recipe and replace it with cows milk or vegetable milk. The proportion of ingredients to make the mayonnaise without egg is 100 ml of oil (olive or sunflower), 45 ml of milk, two tablespoons of lemon juice and a pinch of salt. Bate everything together until emulsifying and voila. And to add an extra flavor, a peeled and chopped garlic clutch is added.
Egg substitute for tortillas
Although it is difficult to imagine an eggless omelette, the truth is that it is possible to do it without altering consistency and even with a very, very similar flavor. The best substitute for the egg for tortillas, which also serves us for scrambled, is chickpea flour, that simple! For an omelet of about 5-6 potatoes, which is usually given for 4 people, the proportion is usually the following, however, we highlight that depending on the size of the potatoes it may be necessary to add more or less:- 180 ml of water
– 125 g of chickpea flour
– 1 teaspoon of salt Kala Namak
We just have to mix the three ingredients and beat with a fork, as if it were eggs. If we observe that it is very thick, we can add a little more water, enough to obtain the consistency similar to that of the beaten egg. Do not miss the vegan potato tortilla recipe to know the entire procedure. If you do not know what the samak salt is, you should know that it is a type of salt with a taste very similar to that of the egg, this being the main reason for the which is usually used in vegan recipes to season the egg substitutes, so that you can add it in salty dishes without problem.
Reboar egg substitute
For all types of batteries, we can prepare a tempura without egg perfectly, with an equally incredible result. To do this, we have two options, beer or water tempura.
Tempura to replace the egg in rebozados
– 1 glass of water with very cold gas
– 300 g flour
You can use wheat flour, cornmeal, chickpea flour or a mixture of several of these flours. On the other hand, it is essential that the water is very cold, since it provides spongy and gets more crispy. Once we have the ingredients, we will follow these steps:- We place the flour in a bowl.
– We gradually add the water with very cold gas and beat with manual rods.
– We mix until a consistency similar to that of a baby porridge.
Beer tempura as a reboar egg substitute
– 200 ml of beer
– 300 g flour
Again, we can use any type of flour from those mentioned above, since they are the best to make tempura without egg. Likewise, if at the time of beating the mixture we see that it is very liquid, we add more flour, while if the result is very thick, we pour more beer (or water in the previous case). The procedure for this tempura is the same, pouring the liquid on the flour and beating without stopping.
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