Eggs

Egg Function in Baking

Eggs serve multiple functions in baking, including stabilizing structure, leavening, emulsifying, binding, and contributing flavor and color.

Main Functions of Flour

Flour acts primarily as a stabilizer in baking.

Egg Replacer

A substitute for eggs that can perform similar functions such as leavening, binding, and stabilization.

Ener-G Egg Replacer

A specific brand of egg replacer made from potato starch, tapioca starch flour, and various leavening agents.

Silken Tofu

An egg substitute that provides body and is used in custards.

Ground Flaxseeds

An egg alternative that, when mixed with cold water, produces a mucilaginous texture rich in fiber and omega-3 fatty acids.

Soy Lecithin

An emulsifier that can replace eggs, available in powder, liquid, or oil form.

Hydrocolloids

Additives like xanthan gum and guar gum that can mimic the texture of eggs in recipes.

Aquafaba

The liquid leftover from cooking chickpeas, often used as an egg white substitute in vegan recipes.

The Problem with Eggs

The presence of protein in eggs which can cause allergic reactions.