They moisten or serve the function of oil and they help cause most things to rise.
Leavener, Stabiliser, Emulsifier.
It won't be brownies anymore if you do that. > Baking soda is not a substitute for eggs in any recipe. They are completely different things with different functions in baking.
you cant because there is no substitute for eggs in baking
Yes, you can use cracked eggs in baking a cake as long as the shells are removed and the eggs are still fresh and not spoiled.
Adding baking powder to scrambled eggs is a chemical change because the baking powder reacts with the eggs to produce carbon dioxide gas, causing the eggs to become fluffier when cooked. This reaction alters the chemical composition of the eggs.
yeast,baking powder, baking soda, flour, salt, sugur, and eggs
No, adding baking soda to scrambled eggs is a physical change. The baking soda simply interacts with the ingredients in the eggs, causing a physical reaction like bubbling or fizzing, but the chemical composition of the eggs themselves does not change.
Because in a lot of recipes you have to beat your eggs. Especially when you are baking something you don't use them as much when you are cooking.
In food eggs
You can substitute eggs in baking recipes with ingredients like applesauce, mashed bananas, yogurt, or commercial egg replacers.
A suitable replacement for eggs in baking recipes is applesauce, mashed bananas, yogurt, or commercial egg replacers.
it holds the cake or any other thing that you are baking together