Do you want to cook without eggs? Everything you might need is a banana
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Following Egg News this week was roller coaster. Due to high persistent prices, a third of Americans do not buy eggs, according to a marketing study. And even if the cases of avian influenza can have decreased, any effect (like the lower prices) is not yet reflected in stores or could be destroyed by prices. Egg prices have reached a 10 -year summit in February, but President Trump says they drop, while others say they are about to go even higher.
Why are we obsessed with the price of eggs? Eggs occupy a special place in our culture: they are associated with American agricultural history, regimes rich in protein and large generous breakfasts. In addition to also representing a new life and a new Renaissance, they have become a subject of political discussion and a barometer not only of the economy but of the health behavior of our country with regard to the spread of diseases. They are a food as heuristic as possible: if something is wrong with the condition of the eggs, then we toast.
Regarding bakery products, “the egg is, without a doubt, the most versatile and fascinating construction block”, writes a recipe developer and pastry chef Nicola Lamb in his successful success book “Soft: The Elements of Great Baking”. “Eggs are unrivaled metamorphs. Whether in the cake, the pastry cream or the cookies, the egg is like the member of the chorus in a Broadway show, always doing the most, helping the rest of the ingredients to be the best possible. ”
So I called LAMB in London – his substitutes cuisine projects also explore the interior operation of cooking and pastry – and I asked him: what if I have no eggs?
“Of course, some things are not possible to do without eggs, but many things are often,” she said.
Eggs can play an essential role in the structure, volume, color, hydration and flavor of our pastries. But there are other ways to obtain identical or similar results.
“Take Patîssière or pastry cream creamWhere of course the eggs are essential, but in fact, most of the setting comes from starch, not from the egg, “said Lamb. You could make a paste without eggs and count on milk, cream and cornstarch for its texture and body.
Cookies? “It is mainly replacing humidity. The egg adds a little body and humidity. All he has to do is replace this.
“With all the cookies with chocolate chips – I’m almost sure that most cookies – you could easily throw it banana And it would probably be good. (I asked questions specifically on bananas in cookies, because “sieve” has a recipe for banana cookies with brown butter without egg. Mine has not spread as much as his, but let me know how yours is going.)
BrowniesYou need the eggs, she said. “There is so much fat you need the emulsifier, otherwise it will separate” (or Cailli). “Something really fat – and (with) chocolate – you usually need an egg.”
But you could do lemon curd Without egg. “Lemon juice, powdered sugar, at the top of the corn, maybe a little butter, I think it could do something thickened, delicious and agrus-y,” said Lamb. “He may not have the same texture, but it will be quite good.”
Lamb said British chemist Alfred Bird, who in 1837 formulated a powder to make a custard sauce, for his wife, who had an allergy to eggs. The brand of the bird was so popular that it became synonymous with pastry cream. Later, he invented the dough powder, also in the name of love (his wife was allergic to yeast in addition to the eggs).
Cakes Take a little bit of DIY by increasing fat or humidity. For cheesecakereplace egg whites with more cream; It would be “a little less ventilated but really delicious”.
Any of sweet bread“Get rid of eggs and replace milk without any problem. not Gather. The brioche is slightly more difficult because the egg helps fats to bind to the dough. »»
Then she added: “God, I really like the eggs.”
But if you, like me, are currently with ovo-trame or if you do not want to make dough, here is a list of recipes for your weekend pastries-no eggs required.
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Banana bread with chocolate chips with peanut crumble
The combination of banana and vegetable oil too ripe in this recipe for banana bread with chocolate chips, adapted from Baker Valerie Gordon, gives it its tenderness just straight. The dark chocolate cooked in bread and crunchy peanuts on the top make it very tasty, explains the former editor of the Times Cooking Geneviève Ko, but this bread is also great without them.
Get the recipe.
Cook for time: 2 hours. Make a bread (9 to 5 inches).

Vegetable carrot cake
The bananas that represent the eggs here link the dough and give it the body. Use bananas whose peels have become mainly black for the best flavor, explains the former Times cuisine columnist, Ben Mims. Mims says that the amount of sugar gives the cake the best balance of softness, but if you want a less sweet cake, use 3/4 cup in total; If you want it softer, use 1 cup. Working in this small range will not negatively affect the texture or chemistry of the cake.
Get the recipe.
Cook for time: 1 hour 20 minutes. Serves 8 to 12.
Vegan strawberries muffins
This double -destroyed muffin recipe from Go Get Em Tiger Coffee Shop is fast and easy. The strawberry passes through the super soft muffins with swirls of jam in the dough and fresh fruit on the top. Coconut oil and macadamia milk bring rich dough with two bowls, which cooks muffins that have a delicious taste, whether you are vegan or not.
Get the recipe.
Cooking time: 1 hour. Is 1 dozen.

Brown butter banana cookies
This recipe for pastry cookies and recipe developer Nicola Lamb uses an overly mature banana – the most sticky, the better – as a stand -in for the egg. Inspired by the viral bread of the viral banana of chef Milli Taylor and presented in the Lamb’s cookbook “SIFT”, it has raisins soaked in rum, supplemented by nut oat and the flavor of fruity and creamy banana.
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Cook for time: 45 minutes plus soaking time for raisins. Make about 9 large cookies.

Almond sand cookies with cocoa feathers
This vegan version of rich, delicate and friable sand, the classic French cookie named for its tender texture, only uses a handful of ingredients, including coconut oil, almond flour, sugar, flour and cocoa feathers. The cocoa feathers, in addition to having a large chocolate flavor, add a subtle crunch to the cookie.
Get the recipe.
Cook time: 45 minutes. Made about 1 1/2 dozen cookies.
