What can replace the egg in the dough

What can replace the egg in the dough

can replace egg

Eggs — one of the most «running» the products in our kitchen, an important ingredient of salads, main dishes, sauces. But first of all difficult to imagine without eggs pastries. It is difficult, but possible. If you begin kneading dough, forgetting that the house is not the eggs, do not despair. There are a combination of products that can replace an egg without compromising the quality of the baking. Good news for vegetarians: in a number of combinations of absolutely no animal ingredients!
In the test, the eggs serve two important functions: binding (do not allow to crumble ingredients) and antibonding (contribute to the fact that the dough is better suited, it was lush). Both of these features can be successfully perform other products. Below proportions to replace one egg. If there are more prescription — multiply the number.

can replace egg 2

Savory pastries:
— 2 tbsp. l. milk + 1/2 tbsp lemon juice + 1/2 tbsp baking soda;
— 2 tbsp. l. milk + 1/4 hours. l. baking powder;
— 2 tbsp. l. water + 1 tbsp. l. dry milk + 1 tbsp. l. corn starch;
— 2 tbsp. l. water + 2 hours. l. baking powder;
— 2 tbsp. l. maize or potato starch;
— 1 tbsp. l. water + 1 tbsp. l. potato starch + 1 tbsp. l. sour cream or vegetable oil (also suitable for meatballs); — A few spoonfuls of oatmeal boiled good fast food (its structure is well adhesive «holds» burgers, zrazy and other savory dishes).

Sweet pastries:
— 2 tbsp. l. water + 1 tbsp. l. cornstarch (mix until a viscous sticky mass and pour in the batter);
— 2-3 tbsp. l. soy flour + little water (whip until foam preparation and pour in the batter);

— 1 banana, mashed into a puree and 1/4 cup apple sauce (if their taste is compatible with other baking ingredients).

can replace egg 3

And finally. The egg salad can be easily replaced Adygei cheese (if you sprinkle it with black Himalayan salt, the taste is almost indistinguishable).
The sauces are replaced by egg potato / maize starch (50/100 g per 1 liter of water): starch dissolved in a little water and pour the mixture into the sauce, stirring constantly, until the desired consistency (keep in mind that during the cooling of the sauce will thicken even more).

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