Egg substitutes can be made at home or bought commercially in frozen, powdered or liquid form. They are used for baking and cooking and can be made from a variety of ingredients. Vegans and those concerned about cholesterol often use egg substitutes.
Egg substitutes are substitutes for eggs used in baking and baking. They can be commercially produced or made at home using a variety of simple ingredients. Eggs perform several functions in recipes. They rise, bind, emulsify, and add moisture to many different foods, including baked goods, meatloaf, pancakes, mayonnaise, and more. A good egg substitute must provide many of these same properties to achieve the desired results.
Commercially prepared egg substitutes come in frozen, powdered or liquid form. They are made using a combination of ingredients, such as egg whites, thickeners, yeast, milk, and artificial colors. Of the commercially produced egg substitutes, liquid and frozen eggs are the most versatile. Powdered eggs have the longest shelf life but are not a good substitute for eggs in scrambled eggs or omelets.
Homemade egg substitutes range from simple to multi-ingredient. To recreate the liquid egg yolk substitute found in supermarkets, you can use a combination of one tablespoon of dry milk powder (15 mL), two egg whites and four drops of yellow food colouring. In baked goods such as brownies or pies, a quarter cup (60 mL) of applesauce, fruit puree or mashed banana can be substituted for a whole egg. Two to three tablespoons (30 to 45 mL) of tomato paste, whole-wheat flour, mashed potatoes, or potato flakes can replace a whole egg while maintaining the binding properties a recipe calls for.
There are many reasons why an individual might choose an egg substitute over using an actual egg. One group of people who may be using egg substitutes is a subcategory of vegetarians known as vegans. Vegans follow strict dietary rules and guidelines that prohibit the consumption of any animal or animal products, including eggs, honey and dairy products. It is necessary for a vegan to replace eggs with plant-based products such as tofu, potatoes, fruit, or commercially produced vegan egg substitutes.
Another common reason for egg substitutions is a concern about cholesterol. Cholesterol is a substance naturally present in eggs and is particularly abundant in egg yolks. Although cholesterol is needed to keep the body functioning normally, cholesterol levels outside the normal range can be unhealthy and harmful. Individuals who have high cholesterol levels might choose to control their cholesterol levels by reducing cholesterol-laden foods. Egg yolk substitutes can provide a low-cholesterol or cholesterol-free substitute for eggs in traditional cooking and baking.
Protect your devices with Threat Protection by NordVPN
