My omelette came out really weird guys…
Yep my peanut butter omlette was kind of just fucking gross…
But my French toast slaps now.
Corn starch works as a good substitute in many applications
Yeah uh…if a recipe calls for eggs, you should use eggs. You are not going to get the expected results just subbing these. If you’re trying to make a vegetarian version of something you will be much better off finding a recipe that was designed that way than trying to modify a non-vegetarian recipe.
My peanut butter Benedict was indistinguishable from my regular eggs Benedict so I don’t think you have a clue what you’re talking about.
I came hoping for a comment like this and was not disappointed 😂
Thinking about what a PB benny would actually be… Bread with peanut butter and ham, and a sauce of mixed peanut butter and butter? I almost want to try it.
You can substitute the ham for jelly, assuming it’s kosher
Without any context of when these substitutions are acceptable, this graphic doesn’t seem very useful. Fucking agar vs applesauce is not 1:1
I came to say this needs something to explain what aspect of the egg is being replaced for each one. I mean its a nice launch point to search the web I guess.
No offense to you OP, because I really appreciate the posting you’ve been doing on this community lately.
But this seems to be one of the guides you’d see on Facebook where it’s not actually useful and is ambiguous on purpose to farm engagement instead.
At the very least this guide needs scenarios where you could use the substitutes. Such as applesauce in baking or flaxseed as binding in a meatloaf or something. Because not all these substitutes apply for every situation
I found it useful. I think, it’s obvious enough that different substitutes will be suited for different uses and I wasn’t aware of most of these. Now I can go and research what they actually do…
I use the banana one in my peanut butter cookie recipe. I hated standard peanut butter cookies because they had too much flour, not enough peanut butter, and I could always taste the leavening agent.
I started tweaking things and accidentally ended up with a vegan, gluten free recipe that can only not be eaten by people with peanut allergies or carb dodgers. And since you don’t need to split an egg to make a smaller batch you can make smaller batches more easily.Piller’s Peanut Butter Cookies.
Servings: 15 three inch cookies.
1 teaspoon baking soda (not powder).
1/4 tsp baking powder
1/2 cup demerara sugar
1/2 cup powdered demerara sugar (half a cup demerara in a spice grinder and remeasured to half a cup).
1/2 a banana
1 cup all-natural chunky or smooth peanut butter.- preheat oven at 350f.
- in a small bowl smash the banana with a fork until creamy with no chunks.
- In a large bowl mix the the baking soda, baking powder and sugars.
- add the peanut butter and banana and mix thoroughly.
- Spoon one to three tablespoon amounts onto silicon baking mat in a baking sheet or an insulated baking sheet.
- flatten them to about 1/3 inch (1 cm) thick with a fork or meat tenderizing hammer.
- bake for 10-15 minutes, they will be very soft.
- let cool completely and they will firm up into crispy goodness.
Hmm, none of these worked out when I made scrambled eggs this morning.
You can only use these substitutes to make French omelette
sorry, but i am not going to make myself a bacon, 3tbsp of peanut butter, and cheese. these seem like very poor substitutions.
Presumably these are for baking.
And even then they are moronic. Bananas and eggs are entirely different things and they do not make the same products. Try replacing an egg wash with mashed bananas and see how that works for you.
baking often involves sweet things. These can work but as crackedlinuxiso said they specific to various properties. egg as binder vs egg as a wash, etc.
They really don’t unless you have an understanding of food science. Infographics like this aren’t useful without the kibd of background that makes it useless
Yeah no, that’s dumb of course. A better breakfast alternative would be wet flax, sunny side up.
Bacon, peanut butter and cheese on a biscuit doesn’t sound that bad to be honest. Kinda a sweet and savory kind of deal
For cooking, you can substitute with beans or tofu or such. If you want specifically egg-like taste, you might be able to find Kala Namak in the store, which is basically salt+sulphur.
However, I would very much question the choice to combine three protein-rich foods…
Why would you question that
I mean, I could argue a lack of vitamins, a lack of taste variation, a lack of foods that actually fill up your stomach and therefore satiate you, but really my main concern is constipation.
I guess, that is another way to fill up your stomach, when no food can leave your body, but it does mean you’re full of shit all the time.
Makes sense :) thanks for taking the time to answer.
(Dunno why I got down voted, just in case it wasn’t clear it was a genuine question)
Yeah, it really wasn’t clear. It could’ve also been sarcastic (because you might think it’s very obviously bad) or it could’ve been aggressive (because folks suffering from toxic masculinity will feel like you’re questioning their whole identity).
It’s just hard to tell from plain text, what your intention is. My response kind of had to navigate all three interpretations. 😅But yeah, so proteins are kind of cool, because they take relatively long to digest (similar to whole-grain foods, for example). This means they stay around in your stomach for multiple hours, keeping you relatively satiated over time and also helping to keep blood sugar levels at a steady rate (which is what we want).
But on the flipside, proteins don’t take up a lot of volume, so if you eat only protein-rich foods, you will have to eat far too much of it before you feel satiated, since our body mainly registers satiation by how full the stomach is.
This is made worse for bacon, egg and cheese, because they’re also relatively fatty/greasy foods, which is an even more condensed form of energy.And unlike whole-grain foods or beans, there’s also not a lot of fiber in bacon/egg/cheese. Fiber passes through your digestive system undigested, meaning it’s free
real estatevolume to help fill up your stomach and it helps to loosen up what comes out on the other side.
Very little fiber in combination with the protein taking relatively long to digest is why constipation is likely when eating only protein-rich foods.This info-dump brought to you by Autism™. 🙃
Ooooooh I totally see it now. I tend to ask very straight forward questions and then get surprised EVERY TIME when it’s interpreted as potentially aggressive or sarcastic (this behaviour is also brought to you by neurodivergence)
Love the info dump and it’s a very useful info dump for me to learn how to feed myself better!
What’s the matter, babe? You’ve barely touched your devilled (chia seed + ⅓ cup of water).
Most of these are horrible substitutions unless you understand the chemical role the egg plays in the recipe.
someone showed this to my chickens and now the entire coop is covered in 1/2 mashed bananas.
Blood is an almost perfect substitute for eggs.
You can even make blood meringues.
I really hope you didn’t discover this by trial and error.
The poop meringue was definitely on the error pile
Anyone out there willing to make a cake with whipped banana, please report back.
That one sounds like it might actually be pretty tasty.
The responses to this thread got me dying laughing.
Not sure how the chia works. I soak them in almond milk overnight and they’re still pretty solid albeit a little jelly-like. I don’t think a 15 min soak will do much.
Could be that it soaks a lot better in water, because almond milk has some amount of fat, which might block further water from getting into the seeds…
But well, I’ve never actually tried soaking chia seeds, so no idea. 🙃
