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Well, the price of eggs is currently rocketing up, and it doesn\u2019t look like they are going to come down for a while.<\/p>\n\n\n\n
Now, eggs are marvelous things and it\u2019s nearly impossible to replace them (over easy is my favorite way, and you can\u2019t easily fake those), but for some things, you can use something else.<\/p>\n\n\n\n
If you know me, you know I love my pulses. So I will let you know there is something lurking in a can of chick peas\/ceci\/garbanzo beans\/ chana dal (I will never for the life of me know why the shortest names isn\u2019t the one we settled on).<\/p>\n\n\n\n
So get your can of ceci. Open it and strain it, SAVING THE LIQUID. That liquid is called \u2018aquafaba\u2019 or \u2018bean water\u2019. And 3 T of it will replace an egg in baking or cooking. Can you fry it over easy? No. Can you use it as a binder in your meatloaf? Yes. Can you use it in place of your egg bath when breading something? Yes. Can you use it in baking? Yes. Can you use it as an egg wash? Yes- but it will only brown, not get glossy.<\/p>\n\n\n\n
Can you make angel food cake with it? Yes- but it will take a LOT of beating. But yes, meringues can be made out of it.<\/p>\n\n\n\n
So, for scrambling and frying and dipping toast into, you\u2019d have to splurge on real eggs. But for cornbread or brownies or breaded pork chops, you can use a little bean juice instead. And ceci just has no real color or flavor, so it works very well. It also freezes, so you can just pop a serving out when you need it.<\/p>\n\n\n\n
And what to do with those beans (peas) that are leftover? Well, other than making hummus (who doesn\u2019t love hummus?) I\u2019m going to share with you a ceci salad and a ceci \u2018scramble\u2019— both good ways to eat them that are slightly eggy in their own way.<\/p>\n\n\n\n
So get a medium sized fry pan and cook<\/p>\n\n\n\n
\u00a0\u00a0\u00a0\u00a0\u00a0 1\/8 of an onion, diced<\/p>\n\n\n\n
1T oil<\/p>\n\n\n\n
For about 3-5 minutes. Add<\/p>\n\n\n\n
2 cloves garlic minced<\/p>\n\n\n\n
Cook about 1 minute. Add<\/p>\n\n\n\n
1 cup ceci<\/p>\n\n\n\n
\u00bc tsp turmeric<\/p>\n\n\n\n
Salt and black pepper<\/p>\n\n\n\n
Mash and heat through. Add<\/p>\n\n\n\n
Pinch cayenne<\/p>\n\n\n\n
1 tsp lemon juice<\/p>\n\n\n\n
1 \u00bd tsp parsley, minced<\/p>\n\n\n\n
Serve it up. A bowl of that is a large breakfast and a great way to get your pulses in.<\/p>\n\n\n\n
And a ceci salad that is decent on crackers or as a sandwich filling:<\/p>\n\n\n\n
2 cups ceci (about 1 can), slightly mashed<\/p>\n\n\n\n
1 dill pickle, minced (or pickle of your choice)<\/p>\n\n\n\n
\u00bc cup red onion, diced<\/p>\n\n\n\n
Mix those in a bowl. Dress with a mixture of these, and serve.<\/p>\n\n\n\n
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2T mayo (use vegan if you are)<\/p>\n\n\n\n
2 tsp apple cider vinegar<\/p>\n\n\n\n
2 tsp prepared mustard<\/p>\n\n\n\n
\u00bc tsp each salt and pepper<\/p>\n\n\n\n
1\/8 tsp turmeric<\/p>\n\n\n\n
That\u2019s that. Of course, trade out ingredients you hate or don\u2019t have, but the turmeric does help the color and flavor. I made the salad the other day, so I have a photo of that. <\/p>\n\n\n\n
And here is hoping the prices go back down\u2026<\/p>\n\n\n\n