El yogur puede sustituir al huevo batido en la repostería
El huevo batido da brillo y color a panes y pasteles, y el yogur, que suele estar en la nevera, puede hacer ese mismo papel con un pincel.
An egg wash is a mixture of beaten egg and water that is brushed onto dough before baking. It gives cakes, breads, and pies a bright golden color and a crisp texture, and without it, the dough can lose moisture and look dull and dry. It can also be used to seal the edges of a pastry or to adhere sugar, poppy seeds, or sesame seeds.
Pastry chef KC Hysmith explained to Food & Wine: “Historically, egg whites were used as an adhesive, added to recipes to bind ingredients together.” She added: “You can even apply a layer of egg wash before adding sugar or other ingredients you want to stick together.”
With the rising price of eggs, many households are looking to reduce their consumption, and yogurt is a convenient alternative. It adds color and shine, as well as an adhesive effect. Apply it to the dough with a brush; both Greek and plain yogurt work well, and if it's too thick, you can thin it with water.
Because yogurt is naturally acidic, it can leave a slightly acidic flavor. This can be a welcome touch in a cake, but in breads or savory dishes, it's best to use plain, unsweetened yogurt to avoid adding sweetness or unwanted flavors.
Yogurt can also replace eggs in baked chicken and other foods coated in flour or breadcrumbs. While not exactly an egg coating, dipping meat in plain, unsweetened yogurt helps the coating adhere better, resulting in a juicy and flavorful dish, whether baked or fried.
Milk and cream are often the preferred alternative in recipes with beaten eggs to add color and shine, as they help retain moisture. When eggs act as a binder, they can be replaced with honey or maple syrup, but it's important to keep a close eye on them during baking, as they burn easily. For vegan options, vegetable oil, ground chia or flax seeds mixed with water, or plant-based milk are suitable.
