Bodegas are introducing plant-based eggs for popular New York staples like bacon, egg, and cheese sandwiches in response to the egg crisis
  • houseofleft@slrpnk.netEnglish
    6·
    1 day ago

    I think “plant based egg” sometimes give the wrong idea. I haven’t come across any plant based eggs in the way you get “plant based bacon” say, but like other people mentioned aquafaba (chickpea water) is a great substitute in cooking uses (cakes, muffins etc), and scrambled tofu is an awesome replacement for scrambled eggs.

    Haven’t seen a “vegan fried egg” yet- we can all dream though!

    • grrgyle@slrpnk.net
      3·
      1 day ago

      Haven’t seen a “vegan fried egg” yet- we can all dream though!

      I do dream, it’s true. And I’d be the first to line up if it actually happened. But also… I think I’m coming to grips that some of the things I enjoy might be fruit of the poisonous tree (cruelty), and that I should just move forward with new things rather than recapture what I remember.

      Losing my cheese goggles was huge. I didn’t think I would ever be able to do without a replacement, but it turns out I don’t need to put dairy all over everything vegetarian to make it good.

    • Admiral Patrick@dubvee.orgEnglish
      3·
      1 day ago

      Yeah, I guess I mostly meant “egg substitute” that I can use as an ingredient. Being able to scramble one up (or even make an omelette) would be nice too.

      • budget_biochemist@slrpnk.netEnglish
        8·
        20 hours ago

        Most “egg substitutes” work well for a particular use case of eggs, and not for others. E.g.

        • Aquafaba (chick pea water) whips up like egg whites and can be used to make sponge cakes, merengues or similar fluffy sweets.
        • Chia or flaxseed/linseed are a good replacement binder for muffins and denser cakes (and good for fibre and protein too).
        • Tapioca starch and baking powder can also work to give a bit of leavening for muffins (McKensie vegan baking egg subtitute)
        • Ground cashews and/or avocado can be used for some richer desserts like mousses.
        • Kala Namak, a dark sulphurous salt which adds the smell and flavour of egg yolk, but doesn’t add texture like the above stuff.
        • Tumeric is often used to add a bit of yellow colour to make vegan omelettes and scrambles look like eggs.

        I haven’t seen any subsitutes that are a straight drop in for all purposes of eggs, usually you have to use several depending on the recipe.