I'm sorry, but you can't substitute oil and water for eggs.
I believe the substitute of applesauce to eggs... is 1/3 cp per egg. You can also do 1Tbs of flax seed + 2-3Tbs of water per egg.. and get an excellent source of Omega-3!!!
mainly flour, eggs, water occasionally milk
Yes! by substituting beans, eggs, nuts, and tofu for meats.
Yes, most fish lay their eggs in water. This is because fish require water for their eggs to hatch and develop. The water helps protect the eggs and provides the necessary oxygen and nutrients for the developing embryos.
No, you shouldn't really substitute for eggs, but usually water and oil are used to substitue. (Not one or the other, a little of both)
The question describes one method of baking eggs. There are also other methods, where the eggs are placed in a single casserole dish along with shredded cheese, potatoes or other vegetables, and baked to the desired doneness.
In baking the dry ingredients are: the flour, sugar, baking powder etc. The wet ingredients are: the milk or water, eggs, oil or butter etc. The wet ingredients can also be called the liquid.
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.