When you run out of eggs

 The stuff in canned beans that I thought was oil actually has been given  a name – aquafaba– Latin for water and bean.  I didn’t know that till today. It can be used instead of eggs. ..

For lack of a morning paper to read at breakfast, I was googling information for basic ingredient substitutes like cream, egg whites, egg yolk, yeast.  As you do. Because I have been baking a lot lately and sometimes run out of stuff at the most inconvenient times.

To my surprise I found a whole LOT of really useful information. I know, I know. I am a baking novice. I may well be one of the last few to stumble onto this treasure trove.

Here, let me share some of it with you. It’s really interesting. And you just need to know this! Trust me.

Fresh yeast is not readily available here. I have had to resort to using the dry variety. My recipes are old. When fresh was best and dry was unheard of. How much fresh opposed to dry should I be using?  Rule of thumb 10gm fresh = 1 teaspoon dry.

Did you know there is a whole range of cream substitutes? I didn’t.

Cream Amount Substitute
Heavy Cream substitute 1 Cup 3/4 Cup milk +plus 1/3 Cup Butter or Margarine (*for use in baking or cooking)
*OR* 2/3 Cup Buttermilk +plus 1/3 Cup Oil
*OR* 1/2 Cup part skim Ricotta Cheese +plus 1/2 Cup nonfat yogurt (Blend this well)
*OR* 1 Cup Whipping Cream
Whipped Cream substitute 1 Cup Whip a can of completely chilled Evaporated Milk (13oz) with 1 Tablespoon Lemon Juice
Sour Cream substitute 1 Cup 1 Tablespoon Lemon Juice plus enough Cream to make 1 Cup
*OR* 1 cup Plain or Greek Yogurt
*OR* 3/4 Cup Buttermilk mixed with 1/3 Cup soft Butter
*OR* 6 ounces of Cottage Cheese blended with 1 teaspoon of Lemon juice
Light Cream substitute 1 Cup 3/4 Cup Milk +plus 3 Tablespoons melted butter or margarine (*for use in baking and cooking)
*OR* 1 cup Evaporated Milk
Half and Half substitute 1 Cup 1/2 Cup Whole Milk +plus 1/2 Cup Light Cream
*OR* 3/4 Cup Whole Milk +plus 1/4 Cup Heavy Cream
*OR* 7/8 Cup Milk +plus 1/2 Tablespoon Butter or Margarine
*OR* 1 cup Evaporated Milk

Gemma, a professional chef shares baking secrets here – Bigger Bolder Basics.

Here’s just a few: egg white substitutes are literally coming out  of my ears! 1/4 cup per egg  of mashed banana, pumpkin or apple sauce….

But here’s the real clincher – Aquafaba can be used in sweet and savoury recipes as an egg white substitute. How weird is that? It emulsifies, foams, gelatinises, thickens, whips up. You can use it to make meringues, mayonnaise, butter, cheese, macarons, baked stuff.

Three tablespoons per egg can be whipped up into fluffy meringues amongst a whole host of other stuff. It keeps in the fridge, can be frozen, dehydrated.

There’s a whole community of people out there posting recipes and ideas about this stuff which has only emerged in the last few years. This is a strictly vegan site. This one is not limited to vegan discussion.

Today I bought a can of chickpeas just so I could have a play with this aquafaba stuff.

© Raili Tanska

Steps for Peace

One of the greatest discoveries a man makes, one of his great surprises, is to find he can do what he was afraid he couldn’t do. Henry Ford
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18 thoughts on “When you run out of eggs

    1. Hog tied?! Now there’s a saying you don’t hear very often. I found it fascinating. I’ve done the same and scribbled it into my favourite cooking book inside cover ! I really need to get my recipes organised. I’ve got some stuff written on scraps of paper, some in folders, some in notebooks. No wonder I can’t find what I’m looking for when I need it in a hurry!

      Liked by 1 person

  1. Aquafaba is definitely new to me, Raili… mind you, I’m a hopeless cook and wouldn’t even consider looking for a substitute if I didn’t have the required ingredient in the first place! (That’s if I was ever cooking something from scratch, that is! 😉 )

    Liked by 1 person

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