Andrew

March 15, 2021 at 3:20pm

What a great article. I've always wondered about substituting eggs with applesauce, bananas, or pumpkin/sweet potato puree in recipes.

From a nutrition standpoint, if an egg has 5g (total fat) and is—roughly 75% water, would using 5 to 7g cooking oil + 3 tablespoons (42 - 43g) water (or a combination of milk and water) work if no egg was available?

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