Maybe you forgot to buy eggs at the supermarket. Or you dropped the carton on the floor. Or you don’t eat animal products, period. In these cases and then some, egg substitutes come in handy. Today, we’re going to answer your need-to-know questions, and share some of our favorite eggy—but egg-free!—recipes.


The egg chapter in On Food and Cooking, one of the most acclaimed food science books ever printed, is 47 pages long. Which is to say: Eggs are a multi-talented ingredient. They emulsify sauces, leaven baked goods, thicken custards, hinder crystallization...and that’s not even getting into separating the yolks and whites.

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* This article was originally published here

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