By any chance, do you know if we can use this powder to create some kind of omelets? I’m thinking something like: add water to the powder, stir it to make a paste, put it in a frying pan.
Similarly, any comment on adding the powder to some cooked pastas or rice?
It should work fine for omelets, with the usual downsides of egg-white omelets and with less eggy flavor.
While you could add the powder to cooked pasta or rice it’s expensive as protein powders go and if you’re not trying to use it for its physical properties I doubt it’s worth it?
Addendum: actually, taste aside, texture can be important. Can you comment on the kind of texture one could get to add some water to this powder? I find it hard to estimate the texture one could get by creating such pastes.
Indeed it really depends on if this powder has egg like flavor or not. If not, no point in adding it to pasts. But if yes: it might be an interesting way to veganise some dishes.
By any chance, do you know if we can use this powder to create some kind of omelets? I’m thinking something like: add water to the powder, stir it to make a paste, put it in a frying pan.
Similarly, any comment on adding the powder to some cooked pastas or rice?
It should work fine for omelets, with the usual downsides of egg-white omelets and with less eggy flavor.
While you could add the powder to cooked pasta or rice it’s expensive as protein powders go and if you’re not trying to use it for its physical properties I doubt it’s worth it?
Addendum: actually, taste aside, texture can be important. Can you comment on the kind of texture one could get to add some water to this powder? I find it hard to estimate the texture one could get by creating such pastes.
Buy some and try? $24 shipped: https://www.amazon.com/Healthier-Comforts-Animal-Free-Powder-Protein/dp/B0G15WPP16
Amazon does not ship it in France. I stumbled upon this candidate though: https://www.koro.fr/substitut-d-oeuf-vegan-1-kg
That’s pretty different: it’s a conventional egg substitute, and not a precision fermented product.
Good points. Thank you.
Indeed it really depends on if this powder has egg like flavor or not. If not, no point in adding it to pasts. But if yes: it might be an interesting way to veganise some dishes.
It doesn’t have an eggy flavor, no. That’s a plus for some things, a minus for others.
I would assume an, as strong as you like, egg white flavour?
I don’t taste any egg white flavor with these.