Baking Basics: Substitutions for Eggs
So, this post was inspired by a common question I get. "What can I use instead if I don't want to use eggs?" Whether you're allergic to eggs or vegan, I get it. Sometimes we need substitutes for common ingredients in a recipe. So, let's get into it. First of all, it's important to know why your recipe contains eggs. What is the main reason? Because eggs are used for several different reasons. First, binding. Eggs help your cake or other recipe to stay together and not fall apart. Second, moisture. Eggs help your recipe to retain moisture so it isn't so dry. Third, leavening. Eggs can be whipped up and bring a lift to your recipe. But even not-whipped eggs bring a bit of leavening action. Most egg substitutes only help with one or two of these four qualities of eggs. Which is why people like to use eggs in baking in the first place. But that means that substituting for eggs can be a bit tricky. Probably why so many people have questions about it. Also, th...