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Funny @sh.itjust.works

Remember_the_tooth @lemmy.world

1mo ago

I am the eggman

They are the eggmen

25 comments

There's a product called Ener-G Egg Replacer and I use it to great success for eggs in dough. It won't make a dough "eggy" like is needed for challah or egg bagels, but it'll work as a binder in other baking recipes, as far as I can tell, perfectly. I've never had anyone ask "did you do something different here?" when tasting my baked goods, even if they've had my egged versions previously.
I used to use it just for making food for my vegan pals but now I've just been using it whenever eggs are called for.
- That is unexpectedly constructive information. Thank you.
- Business must be booming for them, they’re sold out on their online store.
  In sweet baking applications you can also use applesauce as an egg replacement, 1/4 cup applesauce for an egg.
- You can also replace eggs with applesauce. At least in cakes that works surprisingly well. One egg is about 1-2 tablespoons of sauce.
  
  Freshly ground flax seed soaked in water creates an egg white replacement.

- Do you hear the people sing?
  Singing a song of angry men?
  It is the music of a people
  Who will not be slaves again!
  When the beating of your heart
  Echoes the beating of the drums
  There is a life about to start
  When tomorrow comes!
  Will you join in our crusade?
  Who will be strong and stand with me?
  Beyond the barricade
  Is there a world you long to see?
  Then join in the fight
  That will give you the right to be free!
- A dozen eggs cost one individual two weeks of their life spent experiencing atrocity.

Silver lining, my wife is allergic to eggs so we use all sorts of replacement in recipes, like this

or just some applesauce.

- That's awful. I love it.

I recently learned blood is a decent egg substitute. But you don't want to be using the tainted blood of the poor for this kind of thing. You'll just get microplastics and lead and such in your food.
- Don't dox yourself, but can we know your region so we can be not there?.
  
  I'm going to guess Europe? I know the Brits still cook with blood, and have abbatoirs.
  
  Ah, sure. Alabama. You probably weren't coming here anyway (even I don't wanna be here), but I'm just learning things for the protracted lean times that are coming.

I am a Robotnik

We have one store and the eggs are there every week at a slightly increased price, like $4.50 a dozen. And then there's other stores with like no eggs and a dozen costs $10.
- The more expensive ones sell out faster?
  
  Nah it's two different stores

It's buried... And I don't want to dig past a certain somebody to get it...
- Is that you, Ron Swanson?

Oh, hi America!
- Hi, there.

fun fact! you can use aquafaba (the liquid from canned chickpeas) as an egg replacer in baking (among other things). you could even make some hummus at the same time

25 comments