Читать книгу Easy Wheat, Egg and Milk Free Cooking - Rita Greer - Страница 14

Eggs contribute protein and fat, calcium, iron, Vitamin A and other vitamins and minerals. They can be replaced in the diet with more meat and fish, but as an aid to cooking they are irreplaceable. You may come across so-called ‘egg replacers’ while shopping, but a glance at the ingredients list on the pack will reveal that they are largely starch in composition and nutritionally nothing like an egg. However, binders such as grated apple and pectin can be incorporated into foods so that they don’t fall into crumbs. Oils can be substituted for egg yolks to make mayonnaise, but they will not have the yellow colouring of egg yolk.