10x egg replacers

1. There are those ingredients that are indispensable in the kitchen. Eggs, for example. However? No, they are also reasonably exchangeable. Not that we ate an egg less because of the fipronil affair, but some people do not like eggs, are vegan or prefer to replace them temporarily. That makes it an ehh… not a breeze!

1. Eggs are used in many dishes. Think of pastries, biscuits and pies, but also puddings, pancakes and certain sauces. If you do not want to eat eggs, because of a vegan lifestyle or, for example, due to an egg allergy, you will often have to replace this ingredient. When replacing it, it is important to keep an eye on the function of an egg in a recipe. Is it a binder or a thickener? Does it help with rising or is it purely for the taste? The best product to choose depends on several factors, such as whether the dish is sweet or savory and of course also what you have at home. In some recipes you can even just omit the egg, although this will affect the taste and smoothness of your recipe.

2. Eggs are used in many dishes. Think of pastry, biscuits and pies, but also pudding, pancakes and certain sauces. If you do not want to eat eggs, because of a vegan lifestyle or, for example, due to an egg allergy, you will often have to replace this ingredient. When replacing it, it is important to keep an eye on the function of an egg in a recipe. Is it a binder or a thickener? Does it help with rising or is it purely for the taste? Which product you can choose best depends on several factors, such as whether the dish is sweet or savory and of course also what you have at home. In some recipes you can even just omit the egg, although this will affect the taste and smoothness of your recipe.

Nutritional value

1. Keep in mind that eggs also represent a certain nutritional value. Eggs are in the Wheel of Five. They mainly contain protein and fat, and a small amount of carbohydrates. The yolk contains most of the protein and fats. There is mainly unsaturated fat in the yolk. Eggs are rich in vitamin B12 and D and minerals such as phosphorus and selenium. They are also a source of vitamin A, vitamin B2 and folic acid and minerals such as iron and zinc. Eggs are a good vegetarian choice due to the protein, iron and vitamins A, B2, B12. Eating 2 to 3 eggs per week is part of a varied diet. Vegetarians can eat 3 to 4 eggs per week. If you replace the eggs, make sure you get enough protein from other products.

Binder

1. When egg is used as a binding agent and thickener, it is often replaced by fruit in sweet dishes. You can replace one egg with 50 grams of apple sauce or half, preferably well ripe, mashed banana. In savory dishes, you can use 50 grams of tomato puree, mashed potatoes or pumpkin puree instead of an egg, or 2 tablespoons of cornstarch, potato starch or chickpea flour mixed with 2 tablespoons of water. Another binding agent for both sweet and savory recipes is broken flaxseed. This works very well with pie dough, for example. Mix one tablespoon with three tablespoons of water and whisk. Leave it for a while and you will get a sticky paste. With unbroken linseed, puree 2 tablespoons with 50 ml of water. Some people use psyllium fiber instead of flaxseed or mix 1 tablespoon of chia seeds with 3 tablespoons of water. Incidentally, both linseed and psyllium fibers have an effect on your bowel movements, so do not use too much of it. A limited and temporary use of 15 to 45 grams of broken linseed per day does not cause any problems, according to the Nutrition Center. Linseed also contains cyanogens, just like elderberries, bitter almonds and exotic tubers (such as cassava). The human body can convert cyanogens into the toxin cyanide (hydrocyanic acid). A good reason to stick to the advice of the Nutrition Center.

2. When egg is used as a binding agent and thickener, it is often replaced by fruit in sweet dishes. You can replace one egg with 50 grams of apple sauce or half, preferably well ripe, mashed banana. In savory dishes, you can use 50 grams of tomato puree, mashed potatoes or pumpkin puree, or 2 tablespoons of cornstarch, potato starch or chickpea flour mixed with 2 tablespoons of water instead of an egg. Another binding agent for both sweet and savory recipes is broken flaxseed. This works very well with pie dough, for example. Mix one tablespoon with three tablespoons of water and whisk. Leave it for a while and you will get a sticky paste. With unbroken linseed, puree 2 tablespoons with 50 ml of water. Some people use psyllium fiber instead of flaxseed or mix 1 tablespoon of chia seeds with 3 tablespoons of water. Incidentally, both linseed and psyllium fibers have an effect on your bowel movements, so don't use too much of it. A limited and temporary use of 15 to 45 grams of broken linseed per day does not cause any problems, according to the Nutrition Center. Linseed also contains cyanogens, just like elderberries, bitter almonds and exotic root vegetables (such as cassava). The human body can convert cyanogens into the toxin cyanide (hydrocyanic acid). A good reason to follow the advice of the Nutrition Center.

Leavening agent

1. If the egg is used in a recipe as a raising agent, you can replace it with baking powder and (apple) vinegar. The vinegar reacts with the baking powder, making the baking powder do its job even better. In the end you don't taste anything of the vinegar. Wait until the last moment before adding the vinegar, otherwise the reaction will start while your baking is not yet in the oven. The amounts you use depend on what you are baking. For a cake, keep 1 tablespoon of vinegar and 1 tablespoon of baking powder. Ready-to-eat egg substitute is also a good and easy leavening agent. It is available at health food stores and some large supermarkets.

2. If the egg has been used in a recipe as a raising agent, you can replace it with baking powder and (apple) vinegar. The vinegar reacts with the baking powder, making the baking powder do its job even better. In the end you don't taste anything of the vinegar. Wait until the last moment before adding the vinegar, otherwise the reaction will start while your baking is not yet in the oven. The amounts you use depend on what you are baking. For a cake, keep 1 tablespoon of vinegar and 1 tablespoon of baking powder. Ready-to-eat egg substitute is also a good and easy leavening agent. It is available at health food stores and some large supermarkets.

Gloss

1. If egg is used as a glazing agent, for example to beautify apple slices or (savory) cake, you can iron some apricot jam or sugar water on it. Do this after baking. If you prefer to brush something on it before baking, use soy drink for a nice brown color.

2. If egg is used as a glazing agent, for example to beautify apple slices or (savory) pie, then you can spread some apricot jam or sugar water on it. Do this after baking. If you prefer to brush something on it before baking, use soy drink for a nice brown color.

Omelette without egg

1. Kala namak (black salt) is a volcanic rock salt with a sulfur-like aroma, similar to the scent of hard-boiled eggs. You can use a small amount of kala namak in dishes that you would like to give an egg-like flavor, such as scrambled tofu ("scrambled eggs) or" tofu omelet ". You buy this salt at the Asian supermarket. Some online stores also offer it.

Depending on the recipe, you can replace 1 egg with:

1. Half a banana or 3 tablespoons of other pureed fruit 60 milliliters of yogurt Egg substitute (health food store or larger supermarket) 50 grams of applesauce Dates 1 tablespoon of vinegar with 1 tablespoon of baking powder 2 tablespoons of water with 1 tablespoon of (soy) flour 50 grams of tomato puree, mashed potatoes or pumpkin puree 2 tablespoons of cornstarch, potato starch or chickpea flour mixed with 2 tablespoons of water 1 tablespoon of crushed linseed with 3 tablespoons of water

Tip If you do not want or are not allowed to eat an egg, always check the ingredients list on the packaging. Egg can be in a product under the following names: Albumin Avidin Conalbumin Cysteine ​​/ cystine Egg yolk Egg powder Protein Phosphatidylserine Phospholipids Globulin Lectin / Lecithin Lipovitellin Livetine Lysozyme Ovalbumin Ovoglobulin Ovomucine Ovomucoid Ovosucrol Ovotransfarin / Ovotrabsferine Phosvitin Don't miss anything anymore?

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Don't miss anything anymore?

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