Ideas in Replacing Eggs in Recipes
Using egg replacement ideas to re-create classic recipes: Spanish Tortilla, Vegan Tiramisu and Spanakopita
Eggs have played a role in cooking ever since humans mastered fire. They generate a variety of structures – from light and airy meringues to dense and rich custards; eggs help bind oils with liquids to create smooth sauces; they create flavor and texture of ice cream; they supply richness to soups, stews, bread, pasta and cakes; eggs even put a shine on pastries and baked goods.
There is no question - eggs are remarkably versatile in the kitchen…and they are complicated to replace in plant-based recipes. There is no ONE correct solution. Successful substitution of the egg requires an understanding of the role the egg plays in the recipe – made even more complicated because there are 5 main culinary roles for eggs: Leavening, Binding, Creating Body/Moisture, Adding Flavor and Glazing.
This week’s recipes explore a couple of techniques I use with great effect to re-create some classic recipes. I have also included a list of alternative ideas and recipes to explore on the myfreshattitude.com website to help and inspire you to convert some of your favorites.
Please feel free to leave a comment below or share your creations with me or on your social media sites. I am always happy to hear from you or answer your questions.
Spanish Tortilla…A Vegan Version
Most people associate the word tortilla with the flatbread made with flour or corn that is so ubiquitous to Mexican or Central American cooking…except the Spanish.
I was one of those ignorant people who made the false association until a visit to Tenerife years ago permanently changed my belief and association.
A Spanish tortilla (Tortilla da Patatas) is something completely different than the wrap commonly used to create tacos. It is like an onion-flavored crust-less quiche or an omelette…or a dish defined in this general vicinity. A traditional Spanish tortilla is served as a light meal with a salad or as part of a tapas offering. In its purest form, the tortilla has potatoes, onions, extra virgin olive oil, eggs and seasoning. It’s delicious…but also a problem if you are following a vegan lifestyle.
My version creates the creamy sensation that an egg version has, binding the potatoes perfectly and creating a set tortilla that is not too dry and oozes slightly in the middle. Honestly, you could serve this tortilla to anyone and they would find it difficult to believe it is vegan!