Egg replacer

Discussion in 'Pastries & Baking' started by blackkirin, Jan 16, 2014.

  1. blackkirin

    blackkirin

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    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? 
     
  2. soesje

    soesje

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    what kind of puree.
     
  3. blackkirin

    blackkirin

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    fruits, it can be berries, or non acidic like apple
     
  4. missyd

    missyd

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

     
  5. blackkirin

    blackkirin

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

    petemccracken

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    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.
     
  7. dillbert

    dillbert Banned

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    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....