why are eggs so important for almost all forms of baking?
In: Chemistry
They’re very useful; makes things stick together, we like the taste of eggs, and are historically extremely abundant. The stickyness is a big pain to reproduce in vegan baking – either all your cakes fall apart or you have to find something else to glue things together. I crack a few tablespoons of chia seed in a pestle and mortar, mix them with cold water, and leave that for an hour. It’s a pain!
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