After my post today I decided to make a Passover apple cake from a mix for Nate to take to school tomorrow. When I pulled it off the shelf I noted only that it needed 2 eggs and figured "I'll just use flax seed and water, no problem,"
Well, on closer inspection, the recipe actually calls for two egg yolks and two egg whites "beaten until stiff". (That clever leavening again.) I'm sure you've never seen flax seed and water as an egg replacer, so I'll describe. Ground flax seed + warm water + time = slimy mixture resembling raw egg whites = great emulsifier but does not beat or rise.
I have a box of Ener-G egg replacer (potato starch plus baking powder basically) and it says on the box you can mix it with water and beat it into stiff peaks. So I did.
I used the flax seed for the yolks and the Ener-G for the whites (folded them in even) and lo and behold, out came a matzah cake. A real, tasty, moist, vaguely fluffy matzah cake.
I am astounded.
Wish me luck with the Kosher for Passover potato starch pasta I am making him for school lunch tomorrow.
Good Heavens. This effort puts my 4 (and counting) attempts at making the perfect corned beef & cabbage to shame. As my sister-in-law points out, I'm basically failing at boiling water over and over again. (sigh)
ReplyDeleteStrong work, though. I never knew such things as workable egg replacements existed. Congratulations on your tasty experimental success!