1/4 cup of unsweetened applesauce is a good substitute for 1 egg in most baking recipes. Some cooks like to mix the applesauce with 1/2 teaspoon of baking powder, but this is optional. Applesauce is also a good substitute for oil in some recipes.
Other egg substitutes, depending on the recipe, include: (1/4 cup per 1 egg)
You can use applesauce, vegetable oil or flaxseeds or flaxseed oil. You can also use water, oil and baking powder.
yes
Depends on the recipe, most recipes call for three to four eggs. I use three in my recipe.
Depending on your recipe: You can replace eggs in the recipe with this formula (per egg): 1/4 cup applesauce or 1/2 banana 1 tsp. baking powder If your recipe calls for milk you can always use water, juice or rice milk. If your recipe calls for butter you can use margarine or shortening.
Yes but your food will probably come out wrong.
Blueberries or peaches, depending on the type of recipe
You could simply use a normal recipe but replace the eggs with 2 tbsp of cornstarch mixed with 2 tbsp of water, but I don't know if it will make any sort of difference. I have used it with brownies and they turn out the same :)
Store eggs in cold, dry place and do not wash it before storing
scrambled eggs
No. Egg yolks are required.
Unless stated in the recipe, I would use medium sized eggs. Though most recipes can use even extra large eggs without problems.
Yes, you can use 3 medium eggs in cornbread if you do not have two large eggs.
The easiest recipe would be scrambled eggs , but if you want it better , try omelet for the recipe . It would be YUMMY! Enjoy!