Eggs They are an omnipresent ingredient in the preparation of desserts, thanks to the ability to tie the ingredients and give structure to the doughs. Albume and yolk proteins, in fact, create a network that maintains compact the mixture and trap the air During the frame, which helps leavening. So much so that in eggs without eggs it is advisable to add a teaspoon of yeast, even when the original version would not foresee it.
However, Not everyone can or want to consume them: allergies, intolerances, specific pathologies or food choices, such as the vegan diet, may require alternatives. The good news? Exist Many solutions that allow you to Replace eggs in desserts without compromising the final result, depending on the function they must perform.