Egg is an extremely versatile ingredient if you want to replace it is important to understand what function plays in the recipe we want to make vegan.
In the post “How to replace the eggs: ingredients”listed to each function that eggs can carry the ingredients that can replace them.
Here I indicate which procedures in the preparation of the recipes can explain the task that the eggs will play.
If the album is not to be assembled but simply blended with the other ingredients, its gelling and binding function is exploited.
If the album is mounted the purpose is to incorporate air to facilitate leaven and provide structure.
Emulsion is an excellent function of the yolks that are considered the best, but you may also find recipes where the emulsifying function is carried out by the albumin.
Surely the album is not used to provide color and hardly for the flavor that is mainly contained in yolk.
Provides color and flavor and its fats help to convey the other flavors present in the recipe.
Stable and acts as a binder and gelling agent. The structure of the doughs where only the yolk was used is more friable.
Emulsion with sauces and creams, ice creams and liquid pastes.
When assembled, air incorporating facilitates leakage.
In recipes, the albumin and egg yolks are weighed separately and then assembled in the proportions best suited to obtain a precise function. To understand the effect of the various combinations, refer to the functions that the albumin and yolks perform separately. For example: more albums are present and the more purpose you want to get is the one that you would use only albumies, the same thing happens with yolks.
Whole egg to provide moisture
There are no other liquid ingredients in the recipe or they are in very small doses.
Albums contain 88% water, egg yolks 50%.
A larger dose of albumin adds water to the recipe.
A larger dose of yolks reduces water to the recipe.
Keep this in mind when replacing eggs with other ingredients.
Whole egg to facilitate leavening
Among the ingredients of the recipe are no yeast agents such as yeast, tartar cremor, sodium bicarbonate, brewer’s yeast.
Whole egg to emulsify
The recipe has water-based ingredients and a considerable amount of oil or butter (such as mayonnaise or Dutch sauce).
The recipe is a liquid batter with an aqueous base such as milk or cream (cake paste, ice cream).
Whole egg to bind (and sometimes also to give moisture)
The recipe does not fall into any of the previous 3, because there are liquid ingredients, yeast, and the recipe that we have to prepare is neither a sauce nor a liquid paste.
Here are some preparations where the egg performs the binding function:
• in the panature
• croquettes, vegetarian burgers, meatballs, meatballs
• muffins, cakes
In my “food sensivity” find all my recipes with dietary peculiarities:
⇒ soy free