AVOIDING EGGS
In cooking, eggs have many functions such as binding, adding lightness, raising and emulsifying, so it is also a difficult ingredient to avoid.
Take care with crumbed fish and chicken as eggs can be used as a binding agent for sticking the breadcrumbs.
Also, be aware that egg can often be used to make pastries, rolls and buns brown during baking.
Practical tips for cooking and baking without egg:
Use the following substitutions for each egg:
Biscuits / cakes using only 1 egg:
Use 1 teaspoon of baking powder and 1 tablespoon of water
Commercial cake mixes:
Use 1 tablespoon of vinegar, 1 tablespoon of water and teaspoon of baking powder
Bread recipes that need only 1 egg can be made without.
The binding effect of egg can be substituted by adding mashed banana or grated apple. Unflavoured gelatine can also be used.
