How to replace eggs in dishes

On October 18, the media was stirred by the news that Russians eat too many eggs and it can be harmful to health. According to statistics, the average resident of Russia eats 280 eggs per year, which is 8% more than the domestic consumption rate (260 pieces per year) and 33% more than the European (210 pieces).





Eggs are generally one of the most controversial in terms of dietary products. On the one hand, they are a source of valuable protein, vitamins A, B2, B12, D. On the other hand, they contain cholesterol, which increases the risk of cardiovascular diseases.





While scientists are breaking spears in the debate about the “bad” and “good” cholesterol in the egg yolk and its role in the narrowing of our arteries, a simple French guy, musician and supporter of vegan cuisine Joelle Rossel came up with a way to do without eggs in the preparation of mayonnaise, meringues, creams, mousses and even omelets.

In December 2014, Joël Rossel discovered that the water obtained by boiling beans, peas, beans, can form a foam very similar to the foam of egg whites.

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The liquid with encouraging properties was called aquafaba (from the Latin aqua - water and faba - beans). To the delight of vegans and fasting, it perfectly replaces eggs both in sweet dishes like waffles and bezel, and in unsweetened ones, for example, mayonnaise.





To get aquafaba yourself, fill the chickpeas with water and leave overnight.





Then cook chickpeas for 45-50 minutes on a slow heat in a ratio of 1: 4. Cool, drain and strain through a sieve. This will be the product you want.





If time is running out, open a can of canned peas or beans. The liquid that my mother always drank when she opened the polka dots for Olivier, it turns out, is also aquafaba, only less concentrated.





But it is best whipped aquafaba obtained from chickpeas. It can be used as a substitute for eggs in any baking. Cook based on the ratio of 30-40 ml of aquafaba instead of one protein.

Beze based on aquafaba



Beze on aquafab turns dry and rigid, inside it there is not that wet “puppy”, which I, for example, do not like. But it keeps the shape and is perfect for decorating cakes and cakes.

The ingredients

• 150ml aquafab
• 100g powdered sugar
• vanillin
• 1 tsp lemon juice
• salt

Preparation

1. At medium speed, mix aquafaba to soft peaks.
2. Gradually, without stopping whipping, add sugar and vanillin. The more sugar you add, the denser the whipped mass will be. After 5 minutes, add citric acid and salt.
3. Whip another 10 minutes until the mass is glossy and dense.
4. Transfer the mass in a confectionary bag and form on a biscuit, covered with paper, meringue. You can add natural dyes, such as beet juice.
   
   
   
5. Bake in an oven heated to 120 degrees for 60 minutes.
6. Check readiness with one meringue. If it is hard and easily separated from the paper, then it is ready.

Aquafaba cake cream



The ingredients

• 120ml aquafab
• 16ml lemon juice
• vanillin
• 120g sugar

Preparation

1. Mix aquafaba and lemon juice in a bowl of mixer.
2. After about 5 minutes, add small portions of sugar and vanillin.
3. Keep whipping for a few more minutes.
4. This cream is easy to replace the air cream in cakes, pies and cakes.

Lent mayonnaise



The ingredients

• 150ml legume decoction
• 350–500 ml of sunflower oil
• 1 tsp sugar
• 0.5 tsp salt
• 1 tsp mustard
• 1 tsp lemon juice or bite
• flavorful

Mayonnaise may not be whipped due to the too wide dishes in which the whipping process takes place, or due to the fact that all the ingredients are of different temperatures. Ideally, the whipping container should be a couple of centimeters wider than the blender, and all products from the refrigerator. If you do not have a special bowl, use a regular liter jar.

Preparation

1. Add vinegar, sugar, salt and lemon juice to the broth. Hit at maximum speed. submerged blender a few seconds.
2. Switch the blender to an average speed and, without stopping whipping, pour sunflower oil with a thin trickle. Remember: the thinner the trickle, the better the mayonnaise whipps.
3. Add spices and whisk mayonnaise to the desired consistency for 5-7 minutes continuously with a constant supply of vegetable oil.
4. If aquafaba contained little protein, mayonnaise It won't be very thick. In this case, share the oil and again beat well.
5. Store the sauce in the refrigerator in a closed container for no more than 7 days.

Admit it, where do you put the brine from canned peas or beans? Have you tried or poured anything from aquafaba? Share your experience with us.