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But I thought bananas were eggs :( (thelemmy.club)
submitted 10 months ago by [M] to c/ididnthaveeggs@sh.itjust.works
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[–] 96 points 10 months ago (21 children)

I feel like you should at least have the ingredients that are in the name of the dish.

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  • [–] 40 points 10 months ago (14 children)

    Crab Rangoon begs to differ, but that is an extreme example

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  • [–] 33 points 10 months ago (11 children)

    Tartar sauce enters the room.

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  • [–] 10 points 10 months ago (3 children)

    I forgot about cream of tartar and thought you were a cannibal for a second.

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  • [–] 7 points 10 months ago (1 child)

    There is also the dish "tartare", which I would be really surprised if they didn't share some entomology with the region/people and the claims involved.

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  • [–] 3 points 10 months ago

    Iirc, it’s named after the concept of mongols putting a piece of tough meat under their saddles and riding on it all day to tenderize it. That’s actually where the name for tartar sauce comes from, because it was an accompaniment to the dish.

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  • [–] 7 points 10 months ago (6 children)

    Egg cream, too.

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  • [–] 5 points 10 months ago (5 children)

    Lobster sauce sends its regards.

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  • [–] 10 points 10 months ago (4 children)

    Pumpkin spice says hello

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  • [–] 4 points 10 months ago (3 children)

    Monkey gland sauce has entered the chat.

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  • [–] 31 points 10 months ago (3 children)

    Theseus' recipe. How many ingredients can you replace before it's a different dish?

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  • [–] 14 points 10 months ago (1 child)

    To be fair in MOST things baking substituting some banana, pumpkin, applesauce, etc. for egg will work fine (and impart some flavor so, pick which one works for what you're doing) but in an uhh egg custard.... well... That is a bit different. (Really I would probably just use like potato starch to get something that would set correctly, but you would need to adjust flavor if you wanted to get it close since that won't give egg flavor.)

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  • [–] 10 points 10 months ago

    In recipes that have egg as the star ingredient I add just a teeny pinch of kala namak, it adds a bit of the background sulfur flavor. I'm allergic to egg whites, but honestly I'm not sure I'd even bother with an egg custard. There are plenty of alternative desserts that dont need to be a vegan dish that's 80% starch lol

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