The ideal protein replacement in baking recipes or mousse recipes, simply substitute egg whites with the all natural Irish moss “Poseidon Seaweed”
1 teaspoon of jelly equals 1 egg white
- 0.35oz/10g dried Poseidon’s Seaweed
Soak the dried Poseidon Seaweed in water for 20 minutes. Then rinse twice, so that all residues are removed.
Put the purified Poseidon’s Seaweed in 33oz/1 liter of lukewarm water and let it soak for at least 2-3 hours. Then, to reduce the sea/salt taste, rinse well with cold water several times. Now put the steeped seaweed in a blender with only a small amount of water and mix until everything is in a homogeneous mass (may take a few minutes). You can keep this Irish moss jelly in the fridge for several weeks and simply remove the required amount from the solidified jelly.
Note: This jelly replaces the protein binding properties. It is a perfect egg white substitute and ideal for vegans!
Add about 1/2 teaspoon of baking soda if you have a recipe that that requires rising.
Tip: To replace the yellow egg yolk try adding banana to it!