• Aniki 🌱🌿@lemm.ee
        link
        fedilink
        English
        arrow-up
        4
        arrow-down
        2
        ·
        1 year ago

        They are an essential binder to most recipes and finding substitutes for my vegan cooking is always a chemistry experiment.

        • AnonStoleMyPants@sopuli.xyz
          link
          fedilink
          arrow-up
          3
          arrow-down
          2
          ·
          1 year ago

          If it is just a single egg, you can often just remove it and be ok. With two eggs add a bit more flour (banana also works but alters taste). More than that and no idea.

          At least that is what my fiancée says

          • Aniki 🌱🌿@lemm.ee
            link
            fedilink
            English
            arrow-up
            5
            arrow-down
            1
            ·
            1 year ago

            LOL you can’t just leave an egg out. At least not anything that I would want to make. I use apple sauce and/or egg binder but not altering the flavor sometimes requires more chemistry, like adding a chemical emulsifier.

        • FuglyDuck@lemmy.world
          link
          fedilink
          English
          arrow-up
          2
          arrow-down
          1
          ·
          1 year ago

          clearly a stooge for Big Egg.

          /j, if it wasn’t obvious. but yeah. there’s just some things I…stay away from as best I can. got any good meringue recipes? that like, aren’t… chickpeas juice? I might know somebody who would appreciate the recipe.

          • Aniki 🌱🌿@lemm.ee
            link
            fedilink
            English
            arrow-up
            1
            arrow-down
            1
            ·
            1 year ago

            I am still waiting for literally anyone to do some testing about the PCB levels in aquafaba when using canned bean water…