egg lingo
#31983 - 12/15/03 02:26 PM
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evie
Reged: 11/22/03
Posts: 99
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I'm not an expert cook, but I like to experiment in the kitchen. I've been stumped trying to make muffins without eggs (or egg whites). I'd rather use something else. I have a list of possible substitutes, but which should I use for muffins? I don't know what "binding" or "leavening" is. A little help? How about "whipping"? Is that for making pancakes and angel food cake - stuff like that? Thanks.
*evie
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I think binding is what keeps it together, or binds it together. I think in most baked products it is the egg that binds it.
Leavening is what makes it rise like baking soda or baking powder.
Whipping is beating fast to get air in it.
Hope that makes sense. Those aren't exact definitions, but my understanding of them!  Try checking www.foodsubs.com. I use this all the time when I'm trying to substitute things in recipes. Maybe you can find some info there.
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okay. that's sort of what i figured. i think i've got it. i'll use the egg substitutes that are listed under "binders" for my muffins. For some reason I thought binders were for cookies only, 'cause i figured cookies need binding. i guess muffins need them too and i guess the leavening substitutes are for bread loaves and such. Thanks Mags!
*evie
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. . . the WORMS!  Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Ahh yes. worms - for binding! or is it for whipping? Gee that's gross.
*evie
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