Adnkronos Rome. 18 Mar. (Adnkronos Salute) – 'Egg SOS' in the USA, with empty shelves and skyrocketing prices caused by the wave of avian flu outbreaks in farms. "Eggs are a highly nutritious food, rich in high-quality proteins, vitamins and minerals essential for the well-being of the body. Thanks to their biological value and numerous beneficial properties, they are often protagonists in the kitchen, both in sweet and savory preparations.
The recent avian influenza epidemic in the United States has led to the culling of millions of laying hens. But the good news is that there are many valid alternatives that can compensate, at least in part, for the nutritional and functional characteristics of eggs". The clinical immunologist Mauro Minelli, professor of Nutrition at the Lum University, provides the point for Adnkronos Salute.
"In recent years, more and more people are choosing to eliminate eggs from their diet, both for ethical reasons - as in the case of those who follow a vegan diet - and for health reasons, as happens for example in the case of allergies or possible intolerances", observes Minelli. "If consumed as a main food, some plant sources such as quinoa, soy and chickpeas can represent an excellent alternative - suggests the professor - since they are rich in proteins, vitamins and minerals capable of approaching the benefits offered by eggs. Replacing eggs in recipes, however, can be more complex. In addition to providing nutritional value, in fact, this ingredient also plays a fundamental role in the structure of preparations, acting as a binder and leavening agent".
According to Minelli, "in some cases, cheeses can replace eggs due to their high protein content, similar to that of eggs. In particular, egg substitutes can be creamy cheeses such as ricotta or mascarpone, which are often used as a binder for other ingredients in savory pie doughs, meatballs or fillings; or grated cheese, such as parmesan or pecorino, can give structure and compactness to preparations such as flans and gnocchi". Although there is no single plant food capable of replicating the function of binder and leavening agent, "it is possible to obtain similar results using different alternatives. For example, you can use ingredients such as fruit puree, vegetable yogurt or chickpea flour to improve the consistency and the bond between the elements, while for leavening you can use baking powder or sodium bicarbonate", concludes the doctor.