Eggs are really expensive right now, so we've come up with a bunch of clever egg substitutes you can use for baking that will ...

To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, a dab of mustard helps to bind the oil and vinegar. Another ...

but also as an emulsifier. “I typically whisk 1/4 cup (as a replacement for one egg) until foamed and will add to recipes depending on what I’m making,” she says. “If you add xanthan gum ...

A temporary emulsion is a blending of ingredients that eventually separate. You can also add another ingredient called an emulsifier before you mix. Egg yolks, mustard, and honey are examples of ...

and supplemented with an emulsifier such as xanthan gum for elasticity. Like tapioca flour, rice flour has a neutral flavour. Try swapping egg for (clockwise from right): chia or flax seeds ...