There are those ingredients that are indispensable in the kitchen. Eggs for example. However? No, they are also fairly interchangeable. Not that we ate an egg less because of the fipronil affair, but some people don’t like eggs, are vegan or would rather temporarily replace them. That makes it an ehh… not a piece of cake!
Eggs are used in many dishes. Think of pastries, cakes 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, because of an egg allergy, you will often have to replace this ingredient. When replacing, it is important to keep an eye on the function of egg in a recipe. Is it a binder or a thickener? Does it help with rising or is it just for taste? Which product is best to choose depends on several factors, such as whether the dish is sweet or savory and of course also on what you have at home. In some recipes, you can even just omit egg, although that will affect the flavor and creaminess of your recipe.
Nutritional value
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 fat. The yolk contains mostly unsaturated fat. Eggs are rich in vitamin B12 and vitamin D and minerals such as phosphorus and selenium. They are also a source of vitamin A, vitamin B2 and folic acid and of minerals such as iron and zinc. Due to the protein, iron and vitamins A, B2, B12, eggs are a good vegetarian choice. 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 proteins from other products.
binder
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 applesauce or half a, preferably well-ripe, mashed banana. In savory dishes, instead of an egg, you can use 50 grams of tomato paste, mashed potatoes or pumpkin puree, or use 2 tablespoons of cornstarch, potato starch or chickpea flour mixed with 2 tablespoons of water.
Another binder for both sweet and savory recipes is crushed linseed. 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. According to the Nutrition Center, a limited and temporary use of 15 to 45 grams of broken linseed per day does not cause any problems. Flaxseed also contains cyanogens, just like elderberries, bitter almonds and exotic tubers (such as cassava). The human body can convert cyanogens into the poison cyanide (prussic acid). A good reason to stick to the advice of the Nutrition Center.
leavening agent
If the egg is used as a leavening agent in a recipe, you can replace it with baking powder and (apple) vinegar. The vinegar reacts with the baking soda, making the baking soda even better. You won’t taste anything from the vinegar. Do not add the vinegar until the last moment, otherwise the reaction will start even before your baking is in the oven. The amounts you use depend on what you’re baking. For a cake, use 1 tablespoon of vinegar and 1 tablespoon of baking soda. Ready-to-use egg substitute is also a good and easy leavening agent. It is available at health food stores and some large supermarkets.
shine
If egg is used as a glazing agent, for example to make apple turnovers or (savory) pie more beautiful, 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.
Omelette without egg
Kala namak (black salt) is a volcanic rock salt with a sulfur-like aroma, similar to the smell of hard-boiled eggs. You can use a small amount of kala namak in dishes that you like to give an egg-like taste, such as scrambled tofu (scrambled eggs) or ‘tofu omelette’. You buy this salt at the toko. Some online stores also offer it.
Depending on the recipe, you can replace 1 egg with:
- Half a banana or 3 tablespoons of other pureed fruit
- 60 milliliters yogurt
- Egg substitute (health food store or larger supermarket)
- 50 grams of applesauce
- Dates
- 1 tablespoon vinegar with 1 tablespoon baking powder
- 2 tablespoons water with 1 tablespoon (soy) flour
- 50 grams tomato puree, mashed potatoes or pumpkin puree
- 2 tablespoons cornstarch, potato starch or chickpea flour mixed with 2 tablespoons water
- 1 tablespoon crushed linseed with 3 tablespoons water
Tip
If you do not want or may not 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
- Egg white
- Phosphatidylserine
- Phospholipids
- Globulin
- Lectin/Lecithin
- Lipovitellin
- livetine
- Lysozyme
- ovalbumin
- Ovoglobulin
- Ovomucin
- ovumucoid
- Ovosucrol
- Ovotransfarin/Ovotrabsferin
- Phosvitin
