I’ve got a wild hair this week. By that I mean I will be doing 2 different fake eggs in the batch this week.
I will be using a psyllium husk egg and a banana.
The reason I am using both is that I am afeared that the banana taste will be too strong.
I figured, hey, best of both worlds here.
It is now truly Thursday and I have baked and delivered the cookies.
And I have only one word- Wow!
No wonder that psyllium husk is used to create gluten like structure in gluten free goods.
Even 6 hours after I finished baking them, the cookies were soft and pliable. It even changed the structure of the chocolate chips and they too were soft. As if they had just come out of the oven.
I have rarely been so impressed by a recipe substitution.
Was it the banana?
Or was it the psyllium husk?
I think I know which one.
And now I want to make these again and add jalapenos. That is how cooking, er, baking science is made, right?
Throw a bunch of ideas in a bowl and see what sticks.
I think my instincts of combining the two types of egg substitute was the correct one.
Because wowza.
Just don’t eat the entire batch by yourself. Because psyllium husk is also known as metamucil.
Of course I warned my coworkers. After I explained the science to them.
Lessons were realized, the chief among these to crush the banana before adding it to the butter and sugar. It took forever to get all the lumps out.
Dispatches from the Evening Shift 