Instead of eggs In both sweet and savoury preparations, eggs can be substituted with fruit and vegetables. So, half of a smashed banana or 40 grams of apple puree can replace an egg. In sweet cakes, muffins, pies or sweet batters, you can obtain the consistency of an egg by using 70 grams of yogurt, 3 spoons of peanut butter or two tablespoons of apple cider vinegar to which you add half a teaspoon of baking soda. In puddings and creams, an egg corresponds to a teaspoon of agar-agar that has been dissolved in a teaspoon of water, or to 40 grams of potato starch. In savoury batters or for omelettes, eggs can be substituted with a tablespoon of flaxseeds, 40 grams of cooked and pureed butternut squash or two tablespoons of chickpea flour, to which to add three tablespoons of water and half a teaspoon of baking soda. Other methods of substituting eggs include using 50 ml of co n d e n s e d milk for each egg, or even by using the cooking For these reasons, many chefs have tried to reduce its use without giving up its flavour. For example, several ways have been studied to make guacamole without using the exotic fruit, by substituting it with fava beans, green chili peppers, lime and cilantro. There are some who have used zucchini puree in its place, adding a pumpkin seed or pistachio paste along with fermented sultana raisins. It is also possible to use Jerusalem artichokes (also known as sunchokes) or peas. In the latter case, the peas are blanched and crushed, then the obtained puree is mixed with a plant-based sour cream. The preparation is finished by adding salt, pepper, crushed garlic and lemon. water of legumes. To glaze leavened doughs or pastry doughs, it is possible to use only milk, or a mixture of water and honey. topntp26- freepik ilovehz - freepik mdjaff - freepik 48 LATEST NEWS
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