Do you really want to prepare this chocolate cake but you no longer have eggs in the fridge? Do not be afraid, here are three magic ingredients that perfectly replace it.
Versatile and inexpensive, eggs have a place of pride in many homes. It must be said that apart cook quickly and wellthese smart little ones are source of many recipes : amaretti, brouillade, avocado toast… They even inspire the greatest chefs, like Anne-Sophie Pic and Diego Alary, who, for example, love to revisit boiled eggs. So inevitably, when you are no more, you may feel lost… But rest assured, eggs are not essential at all. Prova me these three ingredients, just as effective and delicious !
1. Silk tofu: ultra easy ingredient to replace whole eggs
Long avoided because restricted to vegetarian diets, this “soy cheese” is increasingly appreciated by good gourmets. And for good reason! Rich in iron and protein, silk tofu it’s low fat and offers a good consistency for your recipes, both sweet and savory. And for that, we can thank its creamy texture, similar to that of yogurt or flannel.
How much silk tofu to replace an egg? Count about 50 g.
2. Aquafaba: this chickpea juice better than egg whites
Do not be confused when you say his name because that the juice of chickpeas it is absolutely amazing! Like egg white, it is PRINCIPALLY consists of water and protein. No wonder you whip him, he recalls the consistency of egg whites. So if you have a can of chickpeas on hand, do not forget to salvage this precious juice you can add to your dough.
How much aquafaba to replace an egg? Two good spoons, or even three, to make sure the dough holds well.
3. Cornstarch: the perfect alternative to replace egg yolks
the main role corn starch is binds a preparation… just like egg yolks in cakes ! Rich in starch, this very fine powder also makes it possible to make them more airy and light.
How much cornstarch to replace an egg? Two tablespoons diluted in double the water, or any other juice present in your recipe.
Depends from you!