How much vegetable oil can use in place of 1 egg?
You can use 1 tablespoon of vegetable oil in place of 1 egg in most baking recipes.
However, keep in mind that this substitution will slightly alter the texture of your baked goods.
Here's why this works:
* Eggs act as binders and emulsifiers: They help hold ingredients together and create a smooth, consistent texture.
* Oil also acts as a binder and adds moisture: It helps to create a soft, tender texture.
Important Considerations:
* Type of recipe: This substitution works best for cakes, muffins, and cookies.
* Egg function: If the recipe relies heavily on the egg for structure (like in angel food cake), this substitution may not be suitable.
* Taste and texture: Using oil will slightly alter the flavor and texture of your baked goods. The final product might be slightly denser and less airy.
For best results, it's always recommended to test a small batch before making a full recipe with this substitution.
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