After the pasta and the toilet paper, the eggs turn to become the superstars of the supermarkets. Their sale has exploded in recent days, to the point that some stores have experienced temporary stock-outs. Professionals in the sector, however, want to be reassuring: there will be no shortage of eggs.
Easy to prepare, inexpensive and rich in protein, eggs are a staple of the kitchen, present in countless recipes: cakes, sauces, pancakes, pasta, etc. They make it possible to give softness, to bind ingredients or to help to raise. It is however possible to do without it. hooly-news.com.com offers you a few alternatives depending on usage.
To give softness
Bananas and applesauce are perfect for giving a softer consistency to your preparations. Count about a banana to replace an egg or 50g to 80g of applesauce. For savory preparations, you can also use vegetable purees. And to lighten the preparation a little, do not hesitate to add a little baking powder.
To link ingredients
There are many alternatives to achieve the same effect as the egg. You can opt for potato, corn or tapioca starch. You can moisten with a little water, this will give a viscous consistency close to an egg white. Count about two tablespoons of starch for one egg.
If you have some at home, it is also possible to mix two teaspoons of ground chia or flax seeds with a little water. After 10 minutes of rest, you can use this preparation as an egg.
For the blanks and mosses, you can also use agar-agar, this alga known for its gelling power. Count about 2g of agar-agar and three tablespoons of water.
To have preparations ready
If your basic recipe has only one egg, you can do without it and opt for a sweeter oven cooking. Lower the temperature by about 20 degrees and bake for a longer time, being careful not to open the oven door.
For recipes richer in eggs, opt for silky tofu or soy yogurt. It takes about 50g of either to replace an egg. In addition to the leavening power, they each have the ability to bind the ingredients.
For recipes that require snow white, the solution is in the chickpea jars. The juice contained has the property of being able to be mounted like an egg white with a neutral taste. It can therefore replace them in mousse, meringue or macaroon recipes.
To brown a cake
Forget the egg yolk, favor a sweet vegetable milk, a fruit syrup, maple syrup or agave.
Sample recipe: marbled vanilla / chocolate without eggs
To give you a first idea of a cake to make without eggs, hooly-news.com.com gives you a simple cake recipe to taste it.
The list of ingredients:
250 gr of flour
150 gr of sugar
2 soy yogurts (2x125g)
4 tablespoons coconut oil or neutral oil
1 sachet of yeast (11g)
2 teaspoons of vanilla extract
100 g dark chocolate
The recipe step by step
Start by mixing the soy yogurt with the sugar and oil in a bowl. Then add the flour and baking powder and mix until a homogeneous dough is obtained.
Melt the chocolate in the microwave or bain-marie. Take about a third of the preparation and place it in a second bowl. Add the melted chocolate and mix. In the other bowl, add the vanilla extract.
Preheat the oven to around 160 ° C.
In a cake pan, alternate layers of vanilla preparation with chocolate. With a knife, split the dough to form welts.
Put the preparation in the oven and cook for 45 minutes to an hour. To check for doneness, plant a knife. If the blade comes out dry, the cake is baked.