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egg replacer.jpg

You need this:

  • 200 grams lupine flour
  • a pinch of Greensweet Extra Sweet
  • 50 grams of organic cornstarch
  • 25 grams of organic locust bean gum
  • a pinch of celtic sea salt
  • two tablespoons of turmeric (Longa)
This is how you make it:
Place everything in a clean, large glass jar. Close tightly and shake well for some time. Store the egg substitute in a dark, cool place, such as in the kitchen cupboard.
How to use it:
A full tablespoon replaces one egg. So: if you need two eggs in a recipe, for example, use two large tablespoons of egg substitute. Make a paste with a little water. Let this stand for five minutes. You can now continue to use the substitute as eggs.
You can NOT use the egg substitute as scrambled eggs. I've tried this, but it doesn't work very well. It is possible to make scrambled eggs with it.
Melt a tiny bit of coconut oil or avocado oil in the skillet. Make a paste of five heaping tablespoons of egg substitute. Pour into the pan and stir. Add some spices if needed.
Source/photos: Monique van der Vloed