Eggs are incredibly arrowroot egg replacer and versatile, making them a popular food for many. They’re especially common in baking, where nearly every recipe calls for them.
But for various reasons, some people avoid eggs. Fortunately, there are plenty of replacements you can use instead. This article explores the various ingredients that can be used as egg alternatives. There are various reasons why you may need to find a substitute for eggs in your diet. Allergies and dietary preferences are two of the most common. While most children who are allergic to eggs become tolerant over time, some individuals remain allergic their entire lives. And others may not realize they’re allergic until they’re well into adulthood.
Why are eggs used in baking? Eggs serve several purposes in baking. Eggs help combine ingredients and hold them together. This gives food its structure and prevents it from falling apart. Eggs trap pockets of air in foods, causing them to expand during heating. This helps foods puff up or rise, giving baked goods like soufflés, angel food cake, and meringues their volume and light, airy texture. The liquid from eggs is absorbed into the other ingredients in a recipe, which helps add moisture to the finished product.
Eggs help carry the flavors of other ingredients and brown when exposed to heat. They help improve the taste of baked goods and contribute to their golden-brown appearance. Without them, baked goods might be dry, flat, or flavorless. But there are plenty of egg alternatives. Applesauce is a purée made from cooked apples. It’s often sweetened or flavored with other spices like nutmeg and cinnamon.