Thursday, May 11, 2017

Egg Allergy (you can suck it)

I just crawled out of the coffin. Must have needed the sleep because I feel darn good ready to rumble. More sanding today. Didn't get far yesterday.

I'm about to have Egg-Free French Toast (something I'm working on, thank you egg allergy), and here's what I pulled from the woods yesterday.

And that my friends, is all that's fit to print.



Draft 1 (from yesterday)

60 comments:

  1. Great find in the woods. They look so good. And so does 'Draft 1'. It looks really crunchy. How did it taste?

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    1. Just finished eating draft 2 and it's flippin' good. Even better, the batter from last night, kept in the fridge. Hot dog.

      Texture once cooked is soft but not mushy. Really nice. Husband Test, coming soon to a plate near Tim.

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  2. So hopefully you aren't putting the onions on the French toast??? :P

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    1. What? You don't want cinnamon and maple with your garlic and onions?

      No good?

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  3. For egg-free, it looks darn good. My dad used to use Eggbeaters. Tasted basically the same to me.

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    1. Very cool, Elsie. I can't do egg beaters though. No egg at all, no whites and no gums or chemicals.

      Cheers and boogie boogie.

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  4. We don't use eggs either - how do you make it egg-free?

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    1. I'm using coconut and sorghum flours to create a batter that coats the bread. Still in early stages (just started yesterday), but happy to share my finished results with you and your wife.

      Up next, I'll have Tim taste this. Probably during the weekend and once he does, I'll drop you an email about it.

      Thanks for your interest. Maybe this formula will work for you guys, too.

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  5. I love green onions - I buy them every week and we use them UP. Your french toast looks legit.

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    1. Thanks. It tasted pretty good too. Husband test next. 

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  6. Looks yummy! . . . Now tell us . . . what's NOT fit to print?

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  7. Replies
    1. Wild garlic, from what my research shows but I'm still learning.

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  8. Draft one looks pretty good.

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  9. What did you use instead of eggs? And I did get your email but haven't had time to respond. I will soon. 😊

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    1. A combination of coconut and sorghum flour to make a batter that coated the bread.

      No biggie on the email. I was thinking, might make a great Friday question, the why it grows back.

      Thanks for the inspiration!

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  10. Draft one does indeed look good. Hope it passes the next test. And feel sure it will.

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    1. Thanks. Do you like French Toast?

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  11. Draft 1 does look good ...and I read that you've just finished eating draft 2.
    Hope all goes well with the Tim test!

    All the best Jan

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    1. Thanks, Jan. He eats some eggs so it will be interesting to see. I've not had eggs in forever so my taste buds are different now.

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  12. I grow green onions over and over by cutting near the root and putting the roots in water. They grow so fast. It looks like it would work for that garlic too, HW.

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    1. No lie. I had roots in water as we speak. So excellent that you do that and thanks for telling me. I'm learning a lot from you guys.

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  13. Toast look really good. I will have to ask daughter what she uses for eggs.
    One of my favorite places has a savory french toast that is so good.

    cheers, parsnip

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    1. Very cool. Be interested to hear how she makes a batter. I made it again today, even better when the batter sat over night.

      Yes! Love savoury French Toast as well. So good. So yum. Thanks for dropping in.

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  14. Egg-free is good. I use fake chickens.

    Gary :)

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    1. Hahahahahahaha. Fake chickens.

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  15. Do you think those might be wild leeks? My mom used to dig them out of the woods in the spring. They are VERY strong. I'm sorry you are not able to eat eggs. There must be many things that you have check in the ingredients, huh? -Jenn

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    1. Ramps? You might be right. These though taste of garlic and when I did my search for wild leeks the first week of plant walking, they had wider leaves, in groups of two and three BUT ... I'm new and open to being wrong.

      Yes, lots of things are out for me but lots of fun plants still to enjoy. And now, Cinnamon French Toast Sticks.

      Do you fancy French Toast?

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  16. Oh those look interesting. Were they wild green onions or something else?

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    1. Good question. I thought they were wild garlic, they taste of garlic but I may be wrong. Jenn thinks they might be wild leeks aka ramps. Not sure? Still learning.

      Thanks for dropping by.

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  17. They could be garlic chives grown a bit bigger than usual. or just plain wild garlic.
    Is it possible to make french toast without eggs? Isn't the eggs the main ingredient after bread?

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    1. I made a batter to coat the bread, going for the sorta coating thing. Turns out, I didn't need the eggs for me, but Husband Test coming up since he remembers what eggs taste like and I don't. That'll be the real test.

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  18. I do love spring onions! Have you ever tried to use aquafaba for omelettes instead of eggs? I know you like to experiment, so I figure aquafaba is a big thing in your kingdom? I use eggs very rarely, close to never, just when I need it for combining some stuffing for filo pastry strudels and such things. I'm thinking of ditching dairy as well, not that I use it much, but have to plan it very well.

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    1. You know what? I am not a fan of the term aquafaba (bean water). It's just brine. But they try and fancy up the name. That said, I often use my own bean water (after cooking dry beans), for stuff and use garbanzo bean flour with my scrambles.

      I. Hate. Dairy.

      What do you mean by plan it very well?

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    2. well if I give up on yoghurt, which is pretty much the only dairy I use, I have to make a plan of what other source of calcium to use every day, I'm guessing sesame would do it for me, since I eat grains and seeds every day mixed with coconut oil for my morning spread. But since I have a sensitive tummy I drink probiotic yoghurt and I have to think of something I could get probiotics from other than yoghurt. And I don't do pickles much. That is what keeps me from ditching yoghurt for now. I could take probiotic pills, but they're expensive.

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    3. Can you make kraut?

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    4. yes, but have you tried to whip aquafaba like whipped cream? Like they do around the net and then get something like beaten egg whites which can be used then for omelettes and cakes. It sounds nasty to me, I always rinse my beans from the can :)

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    5. Done correctly, homemade kraut provides probiotics for pennies.

      So easy and fun!

      I cook beans from dry then use the brine for savoury applications (no waste). But the idea of meringues made from brine looks pretty cool.

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  19. Looks delicious Ivy. I don't make French toast anyway. The onions look good too.

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    1. Thanks, Jo.

      Just jumped online to get asparagus farm number to see if they have anything for tomorrow. Thanks again!

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    2. Just went to our farm. They are allowing people a maximum of one $5 bag apiece as they have so little. Rhubarb, however, apparently likes this weather so they have plenty.

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    3. Love that you were able to get some today. Wonderful news. Thanks for stopping by. Enjoy those yummies.

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  20. Wow! those onions look great, you are one great forager for sure. Sorry about eggs.....

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  21. Looks good! I could give eating eggs, well apart from in cakes. :D

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  22. That egg-free toast look pretty darn tasty.

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  23. Nice to find onions in the woods, they look great. Your egg-free French toast looks yummy! What did you use instead of the eggs.

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    1. For that batch, I used a combination of sorghum and coconut flours to make a wet batter that coated the bread. No egg needed. Pretty cool.

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  24. I'm really interested in the idea of egg-free French toast. My mom's allergic to eggs and has never had it. It's one of my fave breakfast treats. Cheers - Ellen

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    1. Hi Ellen. Thanks for the interest. That recipe will be turned into a post and/or video. So far, it passed The Husband Test. Woohoo.

      Very cool fo you to find something that works for your mom. I love hearing that.

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