Debunking the myth of the indispensability of this product in the diet and recipes.
In the case of an allergy to chicken protein, it is often sufficient to replace the chicken egg with a quail, but if the body reacts to it, other solutions can be found.
Properties of eggs in cooking
Chicken, quail and other eggs loosen baked goods, give them moisture, crumbly, lightness and splendor. Egg white is an emulsifier that binds fat and liquid ingredients. And egg whites are heated and thickened, playing the role of a structure-forming element. Many of these reactions are possible because the egg is 75% water. Therefore, in some cases, to achieve the effect, it is enough just to add water to the dough and beat it thoroughly with a mixer.
For other cases, when baking from any dough, you will need the following substitutes per 1 egg.
1/2 banana + 3 tablespoons fruit / vegetable puree
You can use puree made from apples, zucchini, plums, apricot or pumpkin. Such an egg replacement will add calories to the dish, but also enrich it with additional vitamins and fiber. In addition, fruit purees will add interesting aromas and flavors, so consider the combination of ingredients.
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2 tablespoons of potato or corn starch or 1 tablespoon of starch pre-mixed with 2 tablespoons of water
In water and at high temperatures, starch swells and forms a paste. It is he who allows you to bind the ingredients of the dough and make it homogeneous and dense. It should be borne in mind that starch is a large amount of simple carbohydrates, keep this in mind if you limit them in your diet.
1 tablespoon ground flaxseed + 2 tablespoons hot water
In this recipe, flax is pre-soaked in water to a jelly state. Flax seeds are good for the intestines, help lower cholesterol and eliminate toxins. They contain selenium, fiber, lecithin, Omega-3, fatty acids and vitamin B. Nutritionists advise the inhabitants of megalopolises to use the product because it promotes good digestion and has a beneficial effect on the psychological state.
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2 teaspoons baking powder + 1 teaspoon water + 1 tablespoon vegetable oil
Baking powder consists of a mixture of baking soda, flour, and citric acid. It only reacts with dough ingredients during baking. This is convenient if you want to leave the dough for a while before baking. The product does not differ in a particular effect on the body, but it is important to familiarize yourself with the composition in advance: sodium bicarbonate, dihydrogen phosphate and sodium dihydrogen pyrophosphate are added to some industrial leavening agents. The presence of phosphates can lead to disturbances in the exchange of phosphorus and calcium in the body.
3 tablespoons of nut butter
To replace eggs, peanut, coconut, and walnut oil, as well as fatty hazelnut and almond oil, are suitable. 60 grams of butter mixed with water will be enough to replace 1 egg in baked goods. The aromatic oil can add its own flavor to a dish.
50 grams of soft tofu
Tofu is a cheese made from water and soybeans. During the cooking process, it absorbs the smells of the remaining ingredients, while it does not itself have a pronounced aroma and taste. 100 grams of tofu contains about 10 grams of protein and only 73 kcal. Tofu contains all the B vitamins, as well as A, E, magnesium, iron, calcium, zinc, boron, silicon, copper and chromium. It is beneficial for the cardiovascular and reproductive systems.
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In most cases, the use of substitutes reduces the calorie content of baked goods, reduces cholesterol, and adds new flavors to dishes: fruit and nutty. It is better to start experimenting with substitution with simple dishes that, according to the recipe, contain no more than 3 eggs. And you can use vegetable oil to grease pies, rolls and cookies before baking.>