What do you guys think? Replacing 1 egg with 2 tbsp of mayo for baking.
I saw this cooking guide in another subreddit. And so far it’s been working well, what do you guys think?
I’ll leave the link in the comments if you guys wanna check it out
by Top_Mortgage8066
6 Comments
Here is the link [(Grandma’s cookbook)](https://www.cobundle.ai/s/kbcdnv7DlFO7E4bXQ7uO)
Supposedly it has recipes from the 1890s
2tbsp sounds a bit small but the theory sounds valid.
Would you need to decrease the amount of fat?
obviously no. mayonaise is egg + *vinegar* + *mustard* + ooooooooiiiiiillll
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It’ll work in some cakes but I’d not treat it as a universal egg replacement.
It should work for some of the more forgiving recipes, but a lot of them won’t to varying degrees. Can’t think of a good reason to do it though, apart from having no eggs.