In baking, eggs act both as a raising agent and as a binder of ingredients. All of the recipes in this book use UK size large eggs, ideally free-range or organic. Often people think eggs are a dairy product, but they’re not. For anyone with an egg allergy or intolerance, or those following a vegan diet, there are some fantastic alternatives that work for most recipes. Here’s a few ideas you can use. Each of these = 1 egg.
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