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Cooking & Baking

ShazzieB

(20,386 posts)

10. Yes, I see that now.

Reply to eShirl (Reply #9)

Fri Jan 24, 2025, 11:46 AM

Jan 2025

The info is in the article.

This trick may not work as an egg replacement for an allergy or egg-free diet (unless it's a vegan mayo) but it works for those who don't have eggs on hand in a pinch.

I would have worded it more strongly myself (something like "not recommended as an egg replacement for an allergy or egg-free diet" rather than "may not work" ), but at least they do point out the egg issue.

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biophile

11 replies

= new reply since forum marked as read

Highlight:

"17 Egg Substitutes Every Baker Needs to Know" (allrecipes) [View all] eShirl Jan 2025 OP

Very timely link NJCher Jan 2025 #1

Good to know spinbaby Jan 2025 #2

Mayonnaise is made from eggs and oil biophile Jan 2025 #3

Flax eggs work well in many baked goods. La Coliniere Jan 2025 #4

That jumped out at me. ShazzieB Jan 2025 #5

it's not an error and they address the issue eShirl Jan 2025 #9

Yes, I see that now. ShazzieB Jan 2025 #10

Yogurt ampm Jan 2025 #11

It can be soy lecithin, rather than egg yolk lecithin, that does the emulsifying. eppur_se_muova Jan 2025 #6

it also says "vegan mayonaise" eShirl Jan 2025 #8

As I posted earlier ... eppur_se_muova Jan 2025 #7