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Vegan / Re: Egg Replacement for Vegans or those with Egg Intolerance
« on: October 04, 2016, 01:55:41 pm »
Aquafaba is great, and it is my understanding (although I can't remember when or where I got this from) than there isn't much more sodium in it than an actual egg (and it's the sodium in salt most people need to watch for). It doesn't tend to taste salty - but that will obviously depend on your chickpeas or other beans and what they were soaked in. However, it's not the best for using as a binder, because it does deflate and go 'sticky' in the wrong way over time.
Other options include 1 Tbls of ground flaxseed or 1 Tbls of course chia seeds per egg - a good option for baked goods. I'm looking forward to milling my own as needed now I have my TMX!
Cornstarch - 1 Tbls + 3 Tbls water, whisked with a fork or mini whisk will replace an egg used as a binder in most things (including custards and most sauces). If you're gluten free as well (or cooking for those who are) make sure you get maize based gluten free cornflour and not wheat based 'cornflour'. You can also buy commercial egg replacer powder (called Ogran No-egg in the health section of the supermarket) which works in a similar way but you need a lot less of it - 1 tsp powder to 2 Tbls water.
There are lots of other ideas, like half a banana in sweet recipes or even mushed avocado can work well depending on the dish. But these are more variable (as even are flax of chia 'eggs'). The best option is cornstarch or commercial No-egg especially if you're not vegan yourself or are new to vegan baking.
In a very few baked items and some cooked items you may need to increase other fats/oils to balance the texture but things won't fail without this but could fail with too much fat. It's just worth keeping in mind if you've converted something and still feel like it's missing 'something' in the finished product.
Other options include 1 Tbls of ground flaxseed or 1 Tbls of course chia seeds per egg - a good option for baked goods. I'm looking forward to milling my own as needed now I have my TMX!
Cornstarch - 1 Tbls + 3 Tbls water, whisked with a fork or mini whisk will replace an egg used as a binder in most things (including custards and most sauces). If you're gluten free as well (or cooking for those who are) make sure you get maize based gluten free cornflour and not wheat based 'cornflour'. You can also buy commercial egg replacer powder (called Ogran No-egg in the health section of the supermarket) which works in a similar way but you need a lot less of it - 1 tsp powder to 2 Tbls water.
There are lots of other ideas, like half a banana in sweet recipes or even mushed avocado can work well depending on the dish. But these are more variable (as even are flax of chia 'eggs'). The best option is cornstarch or commercial No-egg especially if you're not vegan yourself or are new to vegan baking.
In a very few baked items and some cooked items you may need to increase other fats/oils to balance the texture but things won't fail without this but could fail with too much fat. It's just worth keeping in mind if you've converted something and still feel like it's missing 'something' in the finished product.