Properties such as binding, emulsification, coagulation and adhesion are integral to the production of a large number of food products in the bakery sector
Egg Yolks: It is the yolk or yellow portion which is responsible for the egg's emulsifying properties from the fat and lecithin contained in them (whites do not contain fat). Both contribute to the...
Tofu. You can whip equal parts soft tofu with water and it bakes just like an egg. 1 oz tofu with 1 oz water equals 1 egg. If you dont whip all the lumps out you may see them in your cake because...
You can use a recipe that doesn't use eggs, like some shortbread cookies and Betty Crocker pumpkin cookies. Also, google some websites that have recipes for people with egg allergies. That will give...