Learn more about food with this collection
How to make sustainable choices in everyday life
Identifying ways to reduce waste and conserve resources
Understanding the impact of human actions on the environment
Replacing eggs’ foaming ability
Aquafaba is a temperature-resistant foamer made from the water in which legumes such as chickpeas have been cooked.
The liquid contains protein, starch and fibre useful for egg-free meringues.
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Egg substitutes
It is difficult to find a complete substitute for eggs.
Egg emulsifiers are the easiest to replace, such as soy lecithin as a substitute. Flax or chia seeds, bananas or mustard can also be used to stabilise emulsion droplets.
Eggs as thickeners are ...
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Eggs
Eggs contain over 40 different proteins, which hold the key to their culinary success.
- Heat or whisking causes irreversible coagulation and transforms eggs into semi-solid or solid states.
- When egg whites are whisked, it unravels proteins and a...
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Related collections
Other curated ideas on this topic:
“Plant protein”
Plant-based protein sources don't have as much protein. You can get enough protein through a plant-based diet, as long as it is well balanced. Plant-based protein sources:
- They often contain fiber (especially legumes and whole grains).
- If they contain fat, they are...
Eat only egg whites
Some studies show that yolks helped to reduce LDL, or the bad cholesterol.
The yolk contains most of the vitamins and minerals in the egg, plus half the protein. Since an egg white-only breakfast is nearly fat free, it will cause a significant insulin spike and promote hunger craving...
Where honey comes from
- Honey is made by bees. Bees eat nectar, a sugar-rich liquid that is produced by flowers.
- The bee stores most of the nectar in their "honey stomach." At the hive, bees regurgitate the nectar, blowing bubbles to evaporate the water. They also mix the nectar with their digestive enzym...
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