2011年8月5日 · It's probably there as a binder, to hold the loaf together, rather than flavour - similar to how many people add a little egg to a hamburger mix to help the hamburgers hold …

2022年5月18日 · Stack Exchange Network. Stack Exchange network consists of 183 Q&A communities including Stack Overflow, the largest, most trusted online community for …

2024年5月2日 · Slightly less than half the protein in an egg is from the white (albumen) and slightly more than half from yolk, but white contains only about 11 g/100 ml while yolk contains …

2011年11月1日 · In my experiments, egg is needed when you add breadcrumbs, but if you just form some ground beef into a patty and fry it, it doesn't fall apart. Hm, let me clarify that. If you …

2010年8月19日 · This reduces the amount of egg and other liquid we need. (We're down to one egg for two loaves.) Another way to deal with the issue is to add more fat, but cook the …

2010年7月18日 · Measure half by weight. Simply crack an egg into a bowl on a zeroed scale, note the weight. Beat the egg with a whisk or fork until combined. Rezero your scale with a new …

2016年12月10日 · Common sense tells me any loss of richness from one missing egg will be barely noticed in a mixture with 6.5 to 7 cups of flour. Eggs add oily richness, so sometimes it …

2019年9月3日 · It's the protein in the egg that helps bind the hamburger. There's a significant amount of protein in both the white (about 10% protein) and the yolk (about 20% protein), so …

2020年12月16日 · Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings. I suggest you use two egg yolks, and perhaps …

2011年4月14日 · The best substitute for egg in a dish depends on the dish itself (because the function of the egg isn't the same in every dish). As a general rule, the fewer eggs a recipe …