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    IndigoBanshee's Avatar
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    Removing Dairy in Egg Dishes

    I am establishing that I do not respond well to dairy in any form. I don't mind so much, except when it comes to things like egg dishes that need more creaminess. I tried coconut milk, but that just tastes funny. Anyone have any good non-dairy substitutions to put in egg dishes instead of cream?

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    supersellen's Avatar
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    Can you give an example of what kind of egg dish?
    For lots of tasty recipes, check out my blog -http://lifeasadreger.wordpress.com/

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    Crustless quiche, souffle, and I used to put milk in my scrambled eggs because it made them fluffier. There's others, but it's a common ingredient in egg dishes...

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    If you are making omlettes, the answer is very simple - just use a bit of water, and cook your omlettes in microwave. They come out so fluffy, the milk-based ones couldn't hold a candle.
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    IndigoBanshee's Avatar
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    I've never heard of cooking omelettes in a microwave. Do you just put them on a plate?

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    If you dislike the coconut taste of coconut milk, you can always steer the dish towards am ethnic flavor profile that will embrace the coconut rather than fight it, such as adding a little garam masala, etc.

    I tend to just go for a frittata, which is just fine with no cream and still has similarities to quiche (although I did use quite a bit of coconut cream in the last one I posted on my blog).
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    supersellen's Avatar
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    Quote Originally Posted by Leida View Post
    If you are making omlettes, the answer is very simple - just use a bit of water, and cook your omlettes in microwave. They come out so fluffy, the milk-based ones couldn't hold a candle.
    I would miss all that great flavor infused into the omelet by the fat I cook them in on the stove. Microwave are still a bit sketchy to me in general I guess.
    For lots of tasty recipes, check out my blog -http://lifeasadreger.wordpress.com/

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    Leida's Avatar
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    I never knew it either, but then we went to Disneyland, my Russian mom (who would faint at the thought of spending a single $ on eating out), and the hotel had microwave, so I brough with me a book on microwave cooking, and we enjoyed omlettes, soups and braised fish throughout the week, cooking & eating all meals in the hotel. That'w how I learned just how unbelievably fluffy micro'd omlettes are!

    I don't believe in microwaves are evil thing, and you do need to rub some fat on your cookware before you put your eggs into the microwave to cook. Basically, you need about 1 tbsp of water for 2 eggs, and you can add anything you like to iut as well. I make egg whites in my ~ 2 cup coffee mug in the office almost every day. It puffs up like a soufflee!

    But, if you do NOT like microwave, you can use extra egg whites, beat it up nicely, and cook it under cover on low heat. That will keep omlette fluffy.

    My husband doesn't like dairy, so I do lots of omlettes....
    Last edited by Leida; 08-10-2011 at 06:57 AM.
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    My neighbor cooks literally everything in a microwave. Even full cuts of meat. It's almost impressive really.

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