6 Brilliant Substitutes for Eggs to Use in All Your Baked Goods
Believe it or not, the water that chickpeas have been soaked in – or "aquafaba", as it is called – can make a great binding ingredient. For each egg in the recipe, use about three tablespoons of chickpea water, which you can easily obtain by draining a can of store-bought chickpeas.
Bonus: This liquid can also be whipped into peaks with a mixer, so it serves as a great egg white substitute when needed.
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Chef Tips and Tricks
Dive into summer with this fresh, light and healthy mango salad!
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.