• 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…