sâmbătă, 15 decembrie 2012

The truth about EGGS

The truth about EGGS



New Study: Eggs as Harmful as Cigarettes


Dietary Guidelines: Just Say No
What happens when the twin mandates of the USDA to both promote agribusiness and protect our nation’s health come into conflict?



Not Eggsactly Free: ALDF Sues Egg Producers for False Advertising



Half of these chicks will be killed shortly after hatching because they aren't females and could never lay eggs. This is a common practice throughout the egg industry, including free range operations.  


Here are some photos and thoughts regarding our attitude and relationship with persons of other species, those who love and value their lives much as we do our own. Our growing knowledge and appreciation for the intelligence and emotions of animals are beginning to help us see that we need to give far greater consideration to the needs and interests of all sentient beings.

What is an egg to a chicken?



A New Egg-Free “Egg” is Hatched: The Vegg!


EGG SUBSTITUTES


What you need: 
Egg Substitutions:
 A popular egg substitute is Ener-G Ener-G Egg Replacer, which is make from potato starch, tapioca flour,
leavening agents (calcium lactate , calcium carbonate, and citric acid) and a gum derived from cottonseed.
Its primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for
nonbaked foods and quiches.
Alternative replacements (quantity per egg substituted for):
Baking Powder & Baking Soda:
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil
(use: leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar
(use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use: leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use: leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use: leavening) [u]Flour[/u]:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon
baking powder (use: leavening) [u]Fruit[/u]:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)
1 egg = 1/2 mashed banana + 1/4 teaspoon baking powder (use: leavening) [u]Nuts & Seeds[/u]:
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes)
(use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water
(let stand 10 minutes; use: leavening)
1 egg - 1 teaspoon psylium seed husk + 1/4 cup water (let stand 5 mintues; use: binding and moisture) [u]Soy[/u]:
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder
(use: leavening)
1 egg = 1/4 cup silken tofu (use: binding and moisture) [u]Starch[/u]:
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder
+ pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening) [u]Other[/u]:
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding) [b][u]Egg White Substitutions[/u][/b] 1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening) [b][u]Egg Yolk Substitutions[/u][/b] 1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)


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