You Should Know

November 2016 Issue

The Latest in Egg Substitutions

Both new and ancient technologies inspire alternatives to the egg.

The egg has a long culinary history because of its usefulness in leavening, binding, structure, and texture. Eggs provide the stickiness thatís required for baked goods. The protein in the egg provides structure and the fat provides textural moistness. The science of baking involves creating an end product that will maintain structure and height, with softness and moisture. Replacing eggs, therefore, is a tactical science. Read on for the latest egg substitutions for those with allergies or dietary preferences.

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