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Egg replacer

post #1 of 7
Thread Starter 

Hi

 

I currently studying about replacing on eggs. I still don't understand why or what does it exactly replace egg whites with puree.

Does anyone knows the reasons behind it? 

post #2 of 7

what kind of puree.

post #3 of 7
Thread Starter 

fruits, it can be berries, or non acidic like apple

post #4 of 7

dont know if this helps but i thought id post this egg replacer chart for you that i have

 

*

~MissyD

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~MissyD

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post #5 of 7
Thread Starter 

thx guys, but what i need to understand is the scientific method. lol.

post #6 of 7
Quote:
Originally Posted by BlackKirin View Post
 

thx guys, but what i need to understand is the scientific method. lol.


You need to understand what an egg has for components; a "fatty" yolk surrounded by a high protein "white", each component brings different characteristics to the game.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #7 of 7
Quote:
Originally Posted by BlackKirin View Post
 

thx guys, but what i need to understand is the scientific method. lol.

 

works for me.  regrets "Pastries and Baking" covers some really broad ground / products / foods / methods / etc.

 

I rather suspect you'll eventually find the role of the egg in a custard is different than the role of the egg in bread making.

no clue if anyone here can help, but if might be helpful to narrow the scope a bit....

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