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But I thought bananas were eggs :( (thelemmy.club)
submitted 9 months ago by [M] to c/ididnthaveeggs@sh.itjust.works
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[–] 96 points 9 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 9 months ago (14 children)

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

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  • [–] 33 points 9 months ago (11 children)

    Tartar sauce enters the room.

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  • [–] 10 points 9 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 9 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 9 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 9 months ago (6 children)

    Egg cream, too.

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  • [–] 5 points 9 months ago (5 children)

    Lobster sauce sends its regards.

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  • [–] 10 points 9 months ago (4 children)

    Pumpkin spice says hello

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  • [–] 4 points 9 months ago (3 children)

    Monkey gland sauce has entered the chat.

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  • [–] 31 points 9 months ago (3 children)

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

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  • [–] 14 points 9 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 9 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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