@DoomsdaysCW
I have a cousin that is deathly allergic in the tiniest amounts to milk & eggs. She has baked the most amazing desserts, cakes, for her kids using neither.
It definitely is possible.
I’ve heard people use aquafaba as egg substitute.
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@DoomsdaysCW
I have a cousin that is deathly allergic in the tiniest amounts to milk & eggs. She has baked the most amazing desserts, cakes, for her kids using neither.
It definitely is possible.
I’ve heard people use aquafaba as egg substitute.
This website page has a superb, creative list of readily available foods anyone can use to replace eggs in cakes and many other forms of cooking.
Having replaced egg many times, I must say that it makes cooking a lot more interesting and creative. Instead of just bunging an egg in, and getting the same old flavour and texture, it becomes artful with the chosen replacement adding character, texture or flavour.
Results can be so good that one instantly realises the egg industry and its array of bought 'personality chefs' have been limiting and conning publics for decades.
Promoting egg usafe was a WWII -related thing, based on limited resources, limited ingredients, and exploitation of animals. The reality is that replacing them makes cooking more fun and unique.
Funnily enough, my partner cannot stand eggs and when I make scrambled tofu, the flavour comes from a small amount of black salt. Even in the next room, it causes disapproving gasps because it is so similar. 🤣
https://www.veganfoodandliving.com/how-to-go-vegan/vegan-egg-substitutes/
#EggReplacement #food #recipes #creativecooking #cooking #nz #Aus #UK #egg #eggs #culinaryarts
@RyChaz
I’ve been on the hunt for black salt. Next time I’m near an Indian grocer going to pick some up. I’ve heard great things.
Ah, that so replicates my journey until I found several places selling black salt. It is increasingly available now.
It really needs just a little to get the flavour, and that really releases on exposure to liquid.
I'm not sure if you have ever been anywhere volcanic and smelt the sulphur, but that too is very eggy and shows how effective it can be. Black salt works superbly for 'French toast', tofu mayonnaise sandwiches etc.
Honestly, it is very worth tracking down and should be inexpensive.
@RyChaz
I have some chaat masala that has that sulphur eggy scent, after taste, I didn’t realize that was in black salt. I thought it was asafoetida.
Well even if it is, you have another very convincing, no cholesterol alternative awaiting! 😉
@JoBlakely I've heard of aquafaba as an egg substitute. Unfortunately, I can't have a lot of legumes and pulses, so I stick to eggs and dairy (though I'm switching over to goat dairy).
@DoomsdaysCW
I get gout and have to limit it too. I still eat them, just can’t rely on them as part of my diet.