It is National Egg Month which means today we will talk eggs…Spicy Ant Egg Salad…something the Mexican call caviar on land…Many of you may not have heard or tried it…some of you may have tried it or decided it wasn’t for you…The opinion is certainly divided…
It can also be quite a dangerous collecting the eggs…if you are in Thailand and see anyone hopping about and brushing themselves down quite frantically under a tree…They are collecting Ants Eggs…..A dangerous game and why they are by Thai standards a delicacy and quite expensive to buy.
Ant Egg Salad…Koi Khai Mod Dang ก้อยไข่มดแดง
- 3 tbsp Ant Eggs.
- 1 tbsp Fish sauce
- 1 tbsp Roasted rice
- 1/2-1 tsp chilli flakes.
- 2 Spring onion finely sliced.
- Handful chopped coriander
- 7-10 Mint leaves
- 2 tsp. Ground pepper
- 1/2 tbsp. Lime juice
- 3 shallots finely sliced.
Stir all ingredients together gently. Add the seasoning. Serve with fresh vegetables.
If you get over any initial reticence to try it most people like it….really….I do.
Well, I will be honest. with you…I shut my eyes the first time I tried it…How THAT helps I don’t know…haha
I love eggs …any which way as long as I know they are free-range and allowed to roam and forage what they will …but some people, unfortunately, are allergic to eggs or have a reaction in which case to make some recipes an egg substitute is required.
Applesauce is a purée made from cooked apples.
It’s often sweetened or flavoured with other spices like nutmeg and cinnamon.
Using one-fourth cup (about 65 grams) of applesauce can replace one egg in most recipes.
It’s best to use unsweetened applesauce. If you’re using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.
Mashed banana is another popular replacement for eggs.
The only downside to baking with bananas is that your finished product may have a mild banana flavour.
Other puréed fruits like pumpkin and avocado work too and may not affect the flavour as much.
Whichever fruit you choose to use, you can replace each egg with one-fourth cup (65 grams) of purée.
Baked goods made with puréed fruits may not brown as deeply, but they will be very dense and moist.
This substitution works best in cakes, muffins, brownies and quick bread.
Flaxseeds and chia seeds are both tiny seeds that are highly nutritious.
They are high in omega-3 fatty acids, fibre and other unique plant compounds
You can grind the seeds yourself at home or buy ready-made seed meal from the store.
To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.
Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavour, so it works best in products like pancakes, waffles, muffins, bread and cookies.
Tofu is condensed soy milk that has been processed and pressed into solid blocks.
The texture of tofu varies based on its water content. The more water that is pressed out, the firmer the tofu gets.
Silken tofu has high water content and is, therefore, softer in consistency.
To replace one egg, substitute one-fourth cup (about 60 grams) of puréed, silken tofu.
Silken tofu is relatively flavourless, but it can make baked goods dense and heavy, so it’s best used in brownies, cookies, quick bread and cakes.
Mixing 1 teaspoon (7 grams) of baking soda with 1 tablespoon (15 grams) of vinegar can replace one egg in most recipes.
Apple cider vinegar or white distilled vinegar is the most popular choices.
When mixed together, vinegar and baking soda start a chemical reaction that produces carbon dioxide and water, which makes baked goods light and airy.
This substitution works best for cakes, cupcakes and quick bread.
Aquafaba is the liquid leftover from cooking beans or legumesIt’s the same liquid that is found in canned chickpeas or beans.
The liquid has a very similar consistency to that of raw egg whites, making it an excellent substitution for many recipes.
You can use 3 tablespoons (45 grams) of aquafaba to replace one egg.
Aquafaba works especially well in recipes that call for just egg whites, such as meringues, marshmallows, macaroons or nougat.
6 substitutes for eggs in your recipes…
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
Thank you once again for reading this post I hope you all are having a good week so far… stay safe and wash those hands xx