How to replace eggs

WHAT IS AQUAFABA?

Behind this rather strange word hides chickpea juice, which is perfect for recipes that call for snowy egg whites. Aquafaba also makes a perfect mousse for making meringues, a must try!

1. Strain a jar of chickpeas.
2. Save the liquid.
3. With a powerful electric mixer, beat until stiff and add icing sugar, as you would when beating egg whites (beating a little longer). You will obtain a firm, neutral-tasting mousse, which can be simmered for a little longer.

SPECIFIC APPLICATIONS 🎯

Find the taste of hard-boiled eggs!

The taste and smell of Kala Namak salt is very similar to that of hard-boiled eggs thanks to the sulphur it contains. Like sea salt, this seasoning is mainly composed of sodium chloride. You can put it on avocados, tofu, salads, etc., but be careful: the taste is very intense, do not overdo it with the quantity!

Kala Namak salt, also called black salt or Himalayan salt, comes mainly from the Nepalese Himalayas. It can be found in some herbalist's shops or specialised shops or on the internet.

Colouring a cake, bun or pastry

Sweetened vegetable milk, vegetable cream or agave, maple or date syrup diluted in a little water are perfect for colouring cakes, pastries and cakes.

Omelettes without breaking any eggs

Thanks to the silken or firm tofu and chickpea flour, you can continue to enjoy omelettes and fried eggs!

Egg substitute

This is a preparation that can be found in some specialised shops.

The egg replacer is easy to use: it is only necessary to replace one egg with one dose of egg replacer and a little water. However, it is by no means indispensable, as the other possibilities described in this leaflet can replace eggs just as well.

REDISCOVERING THE LOOK OF EGG WHITE

Mixed with water, ground flaxseeds and xia seeds give a sticky substance very close to the texture of egg white. It is preferable to grind the flaxseeds as you need them since, once ground, they oxidise quickly.

Count two teaspoons of ground flaxseeds or two teaspoons of xia seeds + 30ml of liquid. The chia seeds should be left to stand for 10 minutes after mixing them, whole, with the water.

LEMON JUICE, VINEGAR AND BAKING SODA TO MAKE THE DOUGH RISE 🍹

These ingredients replace egg whites beaten to stiff peaks. They add fluffiness and help the dough to rise as a complement to yeast, for example for cakes, muffins and cupcakes.

As the reaction takes place as soon as they are added to the pasta, add them at the last moment, mix the pasta and put it in the oven immediately.

Count one teaspoon of baking soda + one teaspoon of cider vinegar or lemon juice. Lemon juice is preferable for sweet recipes.

FLOURS FOR THE THICKENING 🌾

To thicken quiches and cakes, it is usually sufficient to replace 1/4 of the usual flour in the recipe with chickpea, lupin or soya flour, or pre-cooked flours called "natas" (rice, millet, kokkoh... ). Chickpea, lupin and soya flours add a light golden colour to recipes. Thanks to these flours, you can also modify your crepe batter!

AGAR-AGAR, A POWERFULL GELLING AGENT 🍮

Agar-agar is a colourless, tasteless and odourless seaweed used to give a gelatinous texture. It can be used in any recipe you want to solidify: cakes, custards, panna-cotta... Agar-agar must be boiled to activate its gelling effect, which will take effect when the preparation has cooled. Choose the powdered version, which is much more practical. When a dish made with agar-agar is reheated, it does not lose its consistency.

2 grams of agar-agar powder (approximately one flat teaspoon) is sufficient for 500ml of liquid.

Based on original content by L214