It is necessary to understand exactly what qualities the baking has: whether the mass will stretch or be fluffy, or perhaps it will be “wet”, crumbly.

You also need to understand that if the recipe includes more than 3 eggs in the dough, then it is very difficult to replace them, it is better not to do this.

Flax-seed

If there is no desire to include a non-natural component in the composition, then flaxseed is perfect.

This is a super vegetarian confectionery solution:

Cupcakes.
Tortillas.
Cookies.
Cakes.
Cakes, etc.

Flaxseed is inexpensive and good for the human body.

Recipe

Prepare an egg substitute using 3 tablespoons of water and a spoonful of flaxseed powder. This amount replaces one egg. The resulting viscous mixture will perfectly bind the ingredient.

nty.

What else is fully suitable

There are food products and their symbiosis that can be used in confectionery instead of an egg ingredient and, at the same time, the taste, aesthetics of the baked dish will not change.

So, to replace 1 egg you will need:

It is necessary to combine a spoonful of corn starch with 2 tablespoons of warm water, move everything thoroughly and can be added to the bulk. You can also add a little milk powder to starch and water.
Pour 2 tablespoons of starch into the mass, without adding anything.
You should combine 2 tablespoons of baking powder, 2 tablespoons of warm water and the same amount of sunflower oil. Mix all the ingredients and add them to the dough.
You need to mix 2 tablespoons of milk, half a spoonful of baking soda, the same amount of citrus juice. Mix the ingredients and the replacement for the egg component is ready.
It is necessary to combine a spoonful of ordinary starch with a spoonful of sour cream (or sunflower oil), a spoonful of warm water – a super option for making cheese cakes. Beat these ingredients well and send them to the curd dough.

These are such interesting solutions, so it is quite possible to do without the yolk with protein.

Preparation of a substitute

1 Measure out the required amount of oatmeal and pour it into a saucepan. To create a sticky mass, we use a small and convenient dish.

2 Pour cold water into a saucepan with oatmeal.

3. Using a spoon, mix the ingredients for the oatmeal.

4 Depending on the quality of the flakes, cook the blank for 5-12 minutes (after boiling). Stir the mass and wait until it becomes thick and sticky.

5 Leave the dough piece to cool down completely. Add elastic oatmeal to minced meat or fish, potato mass for zraz, dough or preparation for casserole. We serve dishes with oatmeal to fasting, vegans and those who adhere to proper nutrition.

Products that replace eggs

The eggs in the dough bind all the components, are an excellent baking powder, add fluffiness, moisture, friability and airiness to baked goods. However, there are foods and their combinations that can replace eggs without compromising the taste, appearance and quality of the baked goods.

So one egg is

1 table. a spoonful of cornstarch, which must be stirred until smooth in 2 tables. spoons of water and add to the dough. Optionally, 1 table can be added to the mass. a spoonful of milk powder.
2 table. tablespoons of potato or corn starch without adding liquid.
2 teaspoons of baking powder and the same amount of water, 1 table can be added to the mass. a spoonful of vegetable oil.
2 table. spoons of milk, ½ table. tablespoons of soda, ½ table. tablespoons of lemon juice (without lemon).
1 table. tablespoons of ground flaxseed and 2 tablespoons. tablespoons of hot water (soak flax in water to a gel state).
1 table. a spoonful of potato starch, 1 table. a spoonful of sour cream (or vegetable oil), 1 table. a spoonful of water is an ideal replacement for eggs for cheese cakes. Beat the mass thoroughly and add to the curd.
A special Ener-G supplement that replaces eggs in vegan baked goods. The additive contains potato starch, baking powder and tapioca flour. Before kneading the dough, grind 1 teaspoon of Ener-G with 2 tablespoons. spoons of warm water until foam forms.
Half mashed banana, 3rd table. tablespoons of mashed apples, plums, pumpkin, zucchini, apricot.
2 table. spoons of oatmeal soaked in water.
3 table. tablespoons of chickpea flour and the same amount of water.
1 teaspoon of soy flour, diluted in 1 table. spoon of water.
3 table. tablespoons of nut butter.
3 table. tablespoons of mayonnaise.
¼ glasses of tofu.

How to replace eggs in vegetarian baked goods

First, let’s figure out what role the egg plays in baking. This product acts as a connecting element. Due to its special consistency, the egg mass envelops and glues other components, as it were. Eggs also cause a loosening effect, making the dough airy. At the same time, the egg is not at all indispensable in these matters. Vegans have discovered products that do a great job. Dishes to which egg substitutes are added do not lose their taste at all, but become even better.

So what are vegans replacing eggs with? In many ways, the choice of product depends on the type of baked goods. These can be pancakes, pancakes, crumpets, cake layers and pies. It is also important to consider whether the baked goods are sweet or not sweet. But in fact, you can find a worthy replacement for an egg for any recipe.

For sweet pastries, the following types of substitutes will work:

fruit puree from banana, apple, pear;
corn or potato starch mixed with water;
soy flour diluted with water;
vegetable oil mixed with baking powder.

All the same ingredients will work for savory baked goods. Only banana puree should be excluded. And mashed apples should be done after choosing sour (unsweetened) varieties of apples.

In addition to the above substitutes, you can choose the following options:

mashed pumpkin, zucchini of other fruits with rich sticky pulp;
crushed chia and flax seeds;
agar-agar diluted according to the instructions;
soy lecithin;
mashed tofu cheese
peanut butter.

The choice of a specific substitute depends on the type of dish. Here you have to judge by the taste. If, for example, you are making a vegetable pie stuffed with spinach and zucchini, then instead of an egg, you can easily add tofu puree, chopped flax and chia seeds, or squash pulp to the dough. When making fluffy muffins, cakes, and cookies, it is best to use sweet fruit puree or agar. There are baked goods that will not suffer at all from the absence of such a binder. Some pies, cakes, gingerbreads can be perfectly cooked without eggs and their substitutes. For example, there is a recipe for tea leaves, flour and berry jam. No eggs are added to it and no need to replace them. The baked goods are incredibly tasty, rich and beautiful.

How to replace eggs in pancakes

Pancakes are a completely different story! Everyone loves lush, soft, delicate pancakes. But will such pancakes work without an egg? Don’t even hesitate! This can be easily organized using one of the following techniques.

The main thing when preparing lush and tasty pancakes is not adding an egg to the dough, but choosing the right base. If you approach this issue responsibly, then the pancakes will turn out to be tasty and fluffy, and the absence of eggs in the dough will in no way give a negative effect.

So, in order not to add eggs to the pancake dough, you can choose the following base:

fermented milk yogurt with a soy component;
Applesauce (made from sour apples)
kvass or light vegetable pickle;
Apple juice without added sugar (sour);
sparkling water;
soy milk.

The dough based on such products will turn out to be tender, soft, pliable. Pancakes from this mass are fried quickly and easily. If necessary, you can add a tablespoon of semolina, ½ a tablespoon of corn or potato starch to the mass.

Another trick: for the pancakes to work out, the dough must be allowed to stand. After all the ingredients are mixed and a homogeneous thick mass is obtained, you need to leave the dough warm. Enough 30-40 minutes. During this time, the flour “binds” to other products and swells.

Of course, it’s important to add a baking powder – baking soda or baking powder. These ingredients will help the dough rise during frying, and the pancakes will be fluffy.

How to replace eggs in baked goods made from all types of dough

Chia Seeds
The main job of the eggs in the dough is to bind all the ingredients together. The following foods can do the same:

1 tablespoon of ground flaxseeds + 3 tablespoons of water. Stir and refrigerate for 15 minutes to swell.
1 tablespoon chia seeds + 3 tablespoons water. Stir and leave to swell for 30 minutes.
1 tablespoon cornstarch + 2 tablespoons water. Stir until smooth.
2 tablespoons of potato starch.
2 tablespoons of oatmeal + 2 tablespoons of water. Soak the oatmeal in water before adding to the dough.
3 tablespoons of mayonnaise. Please note that, with the exception of lean mayonnaise, there are eggs in the composition of mayonnaise. So this method is suitable for those who simply did not have them in the kitchen.

What to use instead of chicken eggs in baked goods

Allergy sufferers, ovo vegetarians, vegans, and fasting Christians also want to feast on delicious pies, cookies, muffins and cakes, so the question is quite relevant – what to use instead of chicken eggs in baked goods without losing its quality. Sometimes the desire to bake pancakes or cookies can find us late at night when shops are closed and neighbors are sleeping, or we are just too lazy to go somewhere. Maybe guests suddenly appeared on the doorstep who need to be surprised with something, and there is not much time to run after eggs. But you never know there can be situations when you need to find a complete replacement for a chicken egg when baking?

Vinegar and baking soda

Such a substitute is fully justified. It helps to raise baked goods, adds airiness to it. Such a mixture may be appropriate in pancakes, muffins.

It is better to choose vinegar:

white wine;
apple.

These options are neutral in color and have a suitable acidity level. If you need to replace one egg, then you need to mix 1 tbsp. l. vinegar with 1 tsp. soda. You need to add such a mixture to the dough just before sending it to the oven.

If a dish requires 3 or more eggs, you need to look for another analogue, since the baked goods will acquire a peculiar aftertaste.

How to replace eggs for greasing the dough

Before sending the pies to the oven, they are most often greased with a beaten egg. Thanks to this, the baked goods are covered with a shiny golden brown crust. The same can be achieved with the help of such products:

warm water;
sour cream;
melted butter;
milk;
mayonnaise (choose lean if you don’t eat eggs);
vegetable oil;
strong black tea.

You can add a dash of turmeric to them to give the baked goods a yellowish tint.

For sweet pastries, only mayonnaise is not suitable. And in water, milk or tea, you can dissolve sugar in a 1: 1 or 2: 1 ratio if you want to make buns or pies even sweeter.

The sour cream will provide the most shiny and softest surface. The milk will make the crust look slightly less glossy. The water and oil will just lightly brown the baked goods, and the black tea will make them crisper.

How to replace eggs in salads

Yes, it really is possible. Instead of eggs, cut the Adyghe cheese or tofu into small cubes. Their texture is close to the original product.

Black Indian salt will give the dishes a characteristic egg flavor due to the high content of hydrogen sulfide. It can be found in shops or at Indian merchandise exhibitions.

How to replace egg whites

This is worth mentioning separately. To make meringues or some other desserts, you need to beat the whites into a fluffy foam. It is they who form the basis of the entire recipe. Even so, there is a way to not use eggs at all. They will be replaced with great success by aquafaba.

Do not be intimidated by this word. Aquafaba is just the liquid that remains after cooking legumes such as chickpeas, peas, or beans. Liquid from canned foods is also suitable, but the composition should not contain anything other than legumes, water and salt.

The best option is chickpea broth, since it has a neutral taste.

You will be surprised, but aquafaba is whipped with a mixer into exactly the same fluffy white foam as the squirrels. 3 tablespoons of broth replaces 1 egg white.

Egg substitute recipe for baked goods

There are times when you are already ready to make a pie, casserole, meatballs or buns, but it turns out that there are no eggs in the house.

There is a simple and easy way to create pies, zrazy or cutlets without using this product. To do this, you can use a few simple and low cost components.

Classic oatmeal and a few tablespoons of water will help the casserole or shanks to keep their shape and make the texture of the dough elastic.

It is recommended to prepare such a product before use.

You should know: this mass is suitable for creating yeast baked goods, casseroles or cutlets.

It can be added to dishes where eggs act as a “glue” component.

If the eggs are needed to give the dough fluffiness and lightness, use a blank of sour cream and starch for them.

By mixing a few tablespoons of dairy with a spoonful of starch, you will give any piece the desired texture.

Important!!

See also: Lavash roll with canned fish – 5 selected recipes!

Remember: this blank is used for recipes with a minimum amount of eggs (1 pc.). It is not suitable for making biscuits, muffins, and buns.

Ingredients

water (5 tablespoons);
oatmeal (2 tablespoons).

Potato pancakes without eggs

Choose high-quality potatoes for cooking potato pancakes without eggs, frozen potatoes or tubers with herbs are not suitable. The variety does not matter much, but from the potatoes of crumbly varieties of potato pancakes, it turns out to be softer and more tender.

Potatoes must be washed, peeled and grated on a coarse (or fine) grater. Add sour cream immediately and toss the chopped potatoes with your hands or a tablespoon. Since potatoes tend to darken quickly after peeling and chopping, then it must be combined with sour cream as soon as possible, which will significantly slow down this process.

Now put salt and spices in the resulting mass. I highly recommend using black Indian (volcanic) salt! It adds a light egg flavor to the finished dish, and is also very useful because it contains a lot of trace elements. Of the spices, I recommend using curry, turmeric, black pepper, ground paprika, you can take a little asafoetida, dried herbs.

Peel the onions, chop finely and add to the potatoes. If potatoes for potato pancakes were chopped on a fine grater, then it is advisable to chop the onion in mashed potatoes with a blender or grate on a fine grater in order to maintain the uniformity of the pancake structure.

If desired, onions can not be used in potato pancakes.

Add flour to the mixture and mix all ingredients thoroughly. It is very convenient and with a high-quality quick result, you can do it by hand.

As already mentioned, potatoes, being chopped, tend to darken, then frying potato pancakes should be started immediately, as soon as the mass for them is ready. Although sour cream will slow down the browning process, over time, the potatoes will nevertheless become darker and the shingles will also turn out dark and not so appetizing. In addition, a lot of juice will stand out, and this is useless.

In a skillet, heat the vegetable oil well (preferably odorless) and use a tablespoon to spread in small portions, pressing lightly on top so that the pancakes are flat. Fry the pancakes on both sides until a clear, pretty blush appears.

Stir the potato mass each time with a spoon to maintain the uniformity of the “dough”. potato and a little onion juice will stand out.

Transfer the finished pancakes without eggs to a large flat plate lined with paper towels (you can use paper towels) to remove excess oil.

The most delicious pancakes are freshly made! They can be served with tomato or sour cream sauce, the Greek tzatziki sauce is just great. Prepare a vegetable cuts or salad with juicy seasonal vegetables for potato pancakes! Bon Appetit!

Cooking tips:

If you want to make a more dietary option, then cook pancakes without eggs in the oven. Use the indicated recipe and bake them on a baking sheet on parchment oiled with vegetable oil, oven temperature 220 degrees.
Potato pancakes can be cooked not only without eggs, but also without flour. In this case, onions must be used without fail, add a couple of pinches of salt. Squeeze excess juice from grated potatoes through a sieve. Mix onions, potatoes, salt and fry in a well-heated thick-walled frying pan, use 2 tablespoons in frying. vegetable oil.

Why do you need eggs in the dough

Eggs play different roles in different dishes. In the pancake dough, they are used primarily for joining and binding other components. It is believed that eggs also give the dough fluffiness. But there is an inaccuracy here.

The richness of the dough is achieved due to the air entering the dough while beating the ingredients, or while sifting the flour. The egg partly helps to keep the air in the dough and that’s all.

It is believed that the egg makes any baked goods softer. This is also not the case. Often times, dough made without eggs is much softer. The egg is a very nutritious food. It is necessary for the body as a source of proteins, fats and trace elements. But this does not mean at all that you cannot make a good dough without it. Including for pancakes. It is also the egg that gives the color to the baked dough. But for pancakes, especially thin ones, this is not so important.

Replacement options

There are a lot of recipes for pancake dough. The most common are thin pancakes made from yeast-free dough. They can be sweet or neutral. They can be a separate dish, or they can be stuffed with different fillings. Milk, water or kefir can be used as the basis of the dough.

If there is only one egg in the dough recipe, you can simply not add it. Typically, the end result will not actually change.

If there are more eggs in the recipe, then they need to find a replacement. There are many options. Some products will make the pancakes sweeter and are more suitable for a dessert option – serving with honey, jam, condensed milk. Some substitutes will slightly change the taste of pancakes and are suitable for absolutely any serving options – from pancake cakes to meat dishes.

Recipe for delicious pancakes without adding eggs

Ingredients:

1 liter of milk;
2 cups wheat flour;
one and a half tablespoons of fat sour cream (20% and above);
one and a half teaspoons of baking powder;
2.5-3 tablespoons of sugar;
0.5 teaspoon salt;
50 grams of butter;
vegetable oil (one and a half tablespoons in the dough + for greasing the pan);
half a potato for greasing the pan;
water as needed.

Preparation:

Melt the butter. Mix until smooth 2/3 of milk, flour, sour cream, baking powder, sugar, salt. The egg in the dough will replace sour cream with baking powder. It will turn out just as well.
Bring the remaining milk to a boil, remove immediately. Introduce the hot milk into the dough in a thin stream with vigorous stirring with a whisk. If the consistency is thick, dilute with water. Add vegetable oil, mix thoroughly again.
Preheat skillet to medium-high heat. Chop half of the potato on a fork from the rounded side. Pour vegetable oil into a saucer, dip the flat side of the potatoes into it, rub the pan with them in several movements. Repeat the procedure as needed (depending on the pan).
Pour a portion of the dough into a hot pan, distribute evenly. Fry on the first side until there are no damp spots on top. Turn gently with a flat spatula. Fry on the second side for 30-40 seconds. Put the pancakes in a stack on a plate, if desired, coat with a piece of butter.

The fattier the milk, the less it will be noticeable that the recipe is without eggs.

Why do they put eggs in the dough?

When preparing dough products, we usually adhere to the recipe, although experienced chefs often improvise with the ingredients. But, adding additional components such as sugar, salt, spices, flavors, baking powder, raisins, nuts and the like, we do not forget about the basic products, without which it is impossible to form a real flour product.

The list of mandatory baking ingredients includes flour, to which, in most cases, a certain liquid or fat is mixed. It is impossible to make real dough by excluding its basic ingredients.

Important!

Many types of flour products also imply the addition of eggs, although in some cases cooks do without them.

Why do they put eggs in the dough and what function do they perform at the same time?

Adding eggs increases the nutritional value of the dough and its calorie content. This animal product contains many valuable proteins, amino acids, fats, vitamins, microelements that have a beneficial effect on the immune system and vital functions, the body’s metabolism.
Thanks to the presence of eggs, the taste and aroma of the flour product becomes richer and more appetizing.
The presence of yolks in the dough improves its color, making the crumb and crust brighter.
The protein or proteins contained in eggs can act as a stabilizer, a binding component, thanks to which the flour product retains its desired shape during and after baking (for example, stabilizing biscuit dough). The crust of the finished product is denser and crisper.
Softening role. For the dough to be tender, soft and not dry, certain “softeners”, that is, foods with a high fat content, must be present in it. Egg yolks can be used as a softener.
Sealing role. If you add only protein (no whipping), the baked goods will become harder, denser, and less crumbling. Sponge cake, whipped on proteins without adding fat, will turn out to be somewhat “rubbery” in structure.
Loosening role. Beaten eggs are a good physical baking powder. When baking, hot air vapors present in the dough expand and form voids (pores) in the dough, which are fixed during heat treatment. As a result, muffins, biscuits are crumbly, fluffy, fluffy.

Attention!

A poor-quality and rotten egg can hopelessly ruin baked goods, so it is advisable to test this product before adding it to the dough. First, break the egg into a separate saucer, make sure of its quality (it is determined by smell and appearance), and then combine with the rest of the products.

In standard recipes, culinary specialists usually mean the use of medium-sized chicken eggs weighing 47-50 g.

Experiment with replacing eggs in cheesecakes

So, I take 4 packs of cottage cheese, for each pack the same amount of flour, sugar and a pinch of soda.

The dough turned out to be about the same, elastic, convenient for sculpting cheesecakes. Definitely, all 4 methods of replacing eggs in cheese pan dough work.

And what will happen after frying the cheese cakes? What will they taste like?

Numbers 1 and 2 came out less lush than 3 and 4.
It seems that the liquid in the syrniki made them more viscous. But the cheesecakes kept their shape perfectly, did not creep when frying.

But numbers 3 and 4 do not differ at all from the same cheese cakes prepared with the addition of eggs.

Also, to taste, syrniki 1 and 2 turned out to be denser than 3 and 4 (not counting the blueberry note due to the mashed cheese pancakes at number 1).

From the above experiment, we can conclude that all the 4 methods given are suitable for replacing eggs in cheesecakes and they can be used depending on what ingredients are at hand.

But I would like to note that these methods are good when replacing 1-2 eggs at the same time. If according to the recipe you want to replace 3-4 eggs at once, the result may upset you a little. The same applies to biscuits, which are airy and especially tasty due to the large number of well-beaten eggs.

But for a small portion of cheesecakes, feel free to choose the appropriate option for replacing the egg.

3 convenient split tins for biscuits, muffins, cakes

What can replace a chicken egg in baked goods? What can replace eggs in baked goods and when smearing them for vegetarians and in fasting

Which baking dish material is better

Why are eggs added to minced meat?

The eggs give the minced meat uniformity: they stick the meat together when frying, so that the cutlets do not fall apart and keep their shape perfectly. The main thing here is not to overdo it, because too much egg white can make the minced meat too dense and even “rubbery”. By the way, the “connecting link” in this case is exactly the protein, but the yolk only adds flavor to the dish. However, it is not at all necessary to use eggs during the preparation of cutlets and other minced meat dishes – they can be easily replaced with other ingredients, and so that you will not feel any difference at all.

Which products are suitable

The list of ingredients that are suitable for holding minced meat is actually long. They are probably already in your fridge or in your kitchen cupboard, so next time you are thinking about making convenience foods add:

grated potatoes mixed with bread crumbs. Starch has good adhesion properties;
a little boiled rice, preferably round, it boils better;
a handful of well-steamed oatmeal;
a wheat flour bun with yeast soaked in milk;
some cooked mashed potatoes;
any baby vegetable puree;
a slice of processed cheese;
a piece of cheese of any hard type;
a couple of tablespoons of potato or corn starch;
dry semolina, but not more than 2-3 tablespoons.

Any of the listed products is suitable for both minced pork, chicken and fish. The main thing is to put it in a proportional amount, otherwise the effect may be the opposite. Over time, you will come up with your own recipe for making cutlets without adding eggs.

Minced meat cutlets without eggs

To prepare meatballs without adding eggs, you will need the following ingredients:

1 kg of minced meat (preferably cold cuts: pork + beef);
2 heads of onions;
2 cloves of garlic;
2 tablespoons of semolina;
200 grams of wheat bread crumb;
bread mixture or flour;
salt, spices to taste;
– oil for frying.

The recipe is as simple as possible, suitable for novice chefs. Soak the bread crumb in a little water, chop the garlic, chop the onion and fry it in a pan for 2 minutes. In parallel, you should boil semolina until thick.

When all the ingredients are ready, place the minced meat in a bowl and add the remaining ingredients to it.

Mix everything thoroughly, add salt and spices to taste and form small lumps. Roll the finished meat cutlets in flour or bread mixture and start frying. After 20 minutes, you can please your family with a lush and juicy dish without any eggs.

If for some reason it is difficult to abandon the use of a chicken egg, then at least it is worth observing the proportions and not overdoing it with the addition of the ingredient.

For 1 kg of minced meat, 1 egg is enough. If it seems that the minced meat does not hold well, it is better to add a small amount of another product.

Fishcake recipe

It is better to purchase a fillet of sea fish, which has practically no bones. You can grind any part into minced meat by passing it through a meat grinder several times, but if you miss at least one small bone, there is a chance of pricking.

Required products:

fillet – 500 g;
onions – 2-3 pieces;
semolina – 2 tbsp. l.

Additional ingredients: salt, pepper – or several types, in powder. For breading – flour, as much as needed, and for frying – refined sunflower oil.

Cooking algorithm:

Peel the onion, chop finely and fry in vegetable oil, in a pan, until golden brown.
Fillet with ready-made onions is passed through a meat grinder. It is advisable to do this several times.
Mix the meat dough with semolina and seasonings, let stand for at least 15 minutes so that the semolina swells.
Pour flour onto a flat plate.

The palms are moistened, the cue balls are formed, and then rolled in flour. Fry until golden brown, turning from one side to the other, spread in layers in a saucepan. Pour water on 2-3 fingers, add 2-3 bay leaves, stew for 15-20 minutes. It will be tastier if you pour tomato juice on the cutlets.

How to replace eggs in baked goods without baking soda and baking powder

Some recipes use eggs to make baked goods airy. It does not use baking soda or baking powder. These, as well as other foods, will help replace eggs:

1 teaspoon of baking soda + 1 tablespoon of vinegar. Pour the vinegar over the baking soda and add to the dough as soon as possible.
2 teaspoons baking powder + 2 teaspoons water + 1 tablespoon vegetable oil. Add baking powder to dry dough ingredients and water and oil to liquid dough ingredients.
2 tablespoons of milk + ½ tablespoon of baking soda + ½ tablespoon of lemon juice. Combine these ingredients until smooth.
2 tablespoons milk + ¼ teaspoon baking powder. Add baking powder to dry ingredients and milk to liquid ingredients.
2 tablespoons of soy or chickpea flour + 2 tablespoons of water. Whisk the ingredients thoroughly.

Banana recipe

One of the most primitive ways to bake cheesecakes without eggs is with semolina, which has good astringent properties. And to gain a delicate and exotic taste, it is worth adding a banana there. Such cottage cheese makers are prepared no more difficult than the most ordinary and familiar ones. For a 200-gram package of cottage cheese, there are a couple of tablespoons of semolina, one – flour and a small fruit. The amount of sugar is naturally left to the discretion of the hostess. The banana rubs and interferes with the rest of the ingredients. The result should be a soft, fairly uniform dough. Syrniki are made from it and either fried or baked in the oven.

Cheesecakes without eggs with rice flour

Cheesecakes without eggs with rice flour can be safely consumed by those who follow a gluten-free diet and anyone who is just trying to eat right. The recipe uses Jerusalem artichoke syrup instead of granulated sugar. If you don’t have one on hand, you can use another sweetener.

Ingredients:

cottage cheese – 400 g;
rice flour – 120 g;
sour cream 15% fat – 50 g;
Jerusalem artichoke syrup – to taste.

Preparation

Cottage cheese is mixed with Jerusalem artichoke syrup or sugar.
Add sour cream, half the flour and stir.
Form tortillas, breaded in the remaining flour and fry gluten-free and egg-free cheese cakes on both sides.

Here are some more tips for replacing eggs.

in an omelet – you can use chickpea flour with the addition of turmeric, diluted with water or vegetable milk, you get a wonderful omelet;
in shortcrust pastry, cookies – “flaxseed egg”, this is a tablespoon of ground flax seeds, poured with three tablespoons of water. Let it brew a little and you get a thick mass.
in Olivier it is soft tofu cheese or for those who consume dairy products it is Adyghe cheese.
in meringues, biscuits or where whipped proteins are needed – this is aquafaba. Aquafaba is a liquid that remains after boiling chickpeas and beans. Or liquid from canned chickpeas or beans. It needs to be beaten a little longer than the whites.

The main requirements for the test

A must among them is the use of fats. This could be:

margarine,
vegetable oil,
animal fat.

The latter is relevant for snack pies. Sweet products and pastries should be made with margarine and vegetable oil. This will preserve the delicate flavor of the filling.

Fat is very important for plasticizing the dough – it makes it viscous. However, it is important not to allow excess, otherwise the dough will be too fatty, it will defy, rise poorly, not keep its shape and fall off when it cools.

Another important requirement is the quality of the flour. For yeast dough, premium white flour is used, which contains a lot of gluten. The flour must first be prepared for work – it must be carefully sieved several times, which will enrich it with oxygen and improve fermentation. The better the flour is sifted, the fuller the dough is.

Finally, it is also important to pay attention to eggs. There should be few of them. The more eggs there are, the tougher the dough and the sooner the finished product turns stale.

Avocado, pumpkin puree, very ripe banana

These comrades will also work – and in the same amount (65 grams), but be careful: not everyone likes the banana flavor in baked goods. Avocado and pumpkin are more neutral in this regard.

The color of the baked goods will be paler than with eggs, but the dough will turn out to be dense and not overdried.

It works best for cupcakes, muffins, etc.

Are eggs in minced meat really necessary?

Many housewives and inexperienced chefs believe that it will not be possible to cook good cutlets without chicken eggs. The tradition of adding this ingredient to minced meat appeared a long time ago, but the culinary industry is improving, today there are already other components. But the vast majority add an egg out of habit, considering it a binder.

The egg helps to hold the minced meat together, thanks to which it becomes possible to form perfect meatballs and fry them so that they do not turn into meat porridge in the pan. The result of this decision is smooth appetizing cutlets.

But at the same time, there is a radically different position: eggs cannot be added to minced meat. The protein curls up during frying, because of this, all juiciness and splendor disappears from the cutlets.

In addition, there are allergy sufferers who are forced to refuse to eat eggs due to their individual intolerance to natural protein. In these cases, the addition of chicken eggs can be abandoned and painlessly replaced with other ingredients.

Sources used and useful links on the topic: https://pro-tortiki.ru/chem-zamenit-yajtsa-v-vypechke/ https://www.edimdoma.ru/kulinarnaya_shkola/posts/17548-chem-mozhno-zamenit- kurinoe-yaytso-v-vypechke https://www.oum.ru/yoga/pravilnoe-pitanie/chem-zamenit-yaytso-v-vypechke/ https://profter.ru/vypechka/chem-zamenit-yajco.html https://nyamkin.ru/advice/chem-mozhno-zamenit-yayca-v-blinah https://vse-ochen-prosto.ru/bliny/tonkosti-prigotovlenija-bliny/chem-mozhno-zamenit-jajca-v -blinah / https://sladko.club/chem-zamenit-yajtsa-v-vypechke.html https://kulinarex.ru/chem-zamenit-jajtsa/ https://zen.yandex.ru/media/vgoroden. ru / 8-produktov-kotorymi-mojno-zamenit-iaica-vo-vremia-prigotovleniia-kotlet-5ce2beb6b3217a00b3888126 https://vcusnyatina.ru/sovetyi/nuzhno-li-yajczo-v-farshe.html https://nyamkin.ru/advice/chem-zamenit-yayca-v-farshe-dlya-kotlet https://ej-ka.net/chem-zamenit-yajco-v-kotletax-chtoby-ne-razvalilis.html https://Lifehacker.ru/chem-zamenit-yajca/ https://www.syl.ru/article/201695/new_syirniki-bez-yaytsa-luchshie-retseptyi-ot-prostogo-do-izyiskannogo https://vkusno.mirtesen.ru/blog/43918024951/Syirniki-bez-yaits—vkusneyshee-blyudo-dlya-poleznogo-i-syitnog https://babuskinpirog.ru/sekrety-drozhzhevoy-vypechki https://zen.yandex.com/media/id/5b86ccaaecb00d00aa4a4ccd/chem-zamenit-iaica-v-vypechke-celikom-belki-i-jeltki-po-otdelnosti-5-nebanalnyh-variantov-5c1a59c416508a00a953f111

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