Finding Substitutes for Eggs

There are a number of foods that people can be allergic to. One such product is the common egg. In this science project we are going to try and find substitutes for eggs in recipes. To know what can be used in place of the egg we need to know the basic job that the egg performs in the recipe.

Eggs primarily perform three functions in a recipe. The first is binding. Egg is used to hold the different ingredients of the dish together. As in a batter that can be used to fry fritters. The second is leavening agent. This allows the food to rise when it is beaked. It accounts for the softness of cakes and souffles. The third is as a thickening agent. Like how it is added to a dish such as a sauce to thicken it.

Now depending on the recipe you can use a substitute which will not alter the taste too much but still do without the egg. Substitutes for egg include banana and gelatin for binding. If its leavening agents you want you can use baking power, vinegar or butter milk with baking soda. On the other hand a thickener could be corn starch. Also used as thickeners banana, tofu, and tapioca flour. For the science project pick one recipe and use one egg substitute at a time till you find the ideal one.