Egg substitutes
Egg substitutes
Egg substitutes are food products which can be used to replace eggs in cooking and baking. They are often used by individuals who have allergies to eggs, are vegan, or are looking to reduce their cholesterol intake.
Pronunciation
- UK: /ˈɛɡ ˌsʌbstɪˌtjuːts/
- US: /ˈɛɡ ˌsʌbstɪˌtuːts/
Etymology
The term "egg substitute" is derived from the English words "egg", which comes from the Old Norse 'egg', and "substitute", which comes from the Latin 'substitutus', past participle of 'substituere' meaning 'to put in place of'.
Types of Egg Substitutes
There are several types of egg substitutes available, each with their own unique properties and uses. Some of the most common include:
- Tofu: Tofu can be used as an egg substitute in recipes that require a lot of eggs, such as quiches or custards.
- Bananas and Applesauce: These can be used in baking to add moisture.
- Vinegar and Baking Powder: When combined, these can be used to help baked goods rise.
- Yogurt and Buttermilk: These can be used in baking to add moisture and a bit of tang.
- Commercial Egg Replacers: These are typically made from potato starch and tapioca and are used in baking.
Related Terms
External links
- Medical encyclopedia article on Egg substitutes
- Wikipedia's article - Egg substitutes
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