Egg Replacements in Baking Eggs are an important staple of many baking recipes. They serve several crucial functions, such as binding, leavening and providing moisture to the final product. However, some people are unable to consume eggs for a variety of reasons. If you are one of these people, baking can seem daunting, Fortunately, there are several substitutions that will allow you to continue enjoying your delicious treats without using eggs. Two popular egg replacements are applesauce and banana. These things work well enough to provide moisture to your dessert, but they are suboptimal replacements overall, because providing moisture is only one function of the egg. When using applesauce or banana in place of eggs. you may find that your baked goods crumble or do not rise properly. Luckily, here are other ways to achieve binding and leavening effects that are more similar to those of eggs. Eggs help emulsify the disparate ingredients of your recipe into one homogenous batter or dough. To achieve this, it is most effective to use something with protein or fat that will bind to the starch, One option is a quarter cup of plain yogurt, sour cream, or buttermilk for each egg- either dairy or non-dairy will work just fine. Another option is ground flax or chia seeds. For each egg, combine 1 tablespoon of ground seeds with 3 tablespoons of warm water and leave the mixture to rest at room temperature for about 10 minutes before using Which of the following is a relevant idea needed for an objective summary of this text?
A. Nondairy items do not work well as egg substitutes.
B. Emulsification is one of the most difficult cooking tasks for the home chef.
C. Egg substitutes should bind and leaven the recipe ingredients.
D. The best recipe outcomes require the inclusion of eggs.
The passage discusses the importance of eggs in baking, their functions (binding, leavening, providing moisture), and suggests various substitutes like applesauce, banana, yogurt, sour cream, buttermilk, and ground flax or chia seeds. The key point is that effective egg substitutes should fulfill the functions of binding and leavening in recipes.
Therefore, the Correct Answer is C.
More Questions on TEAS 7 Reading
