{"id":23180,"date":"2024-06-25T10:00:01","date_gmt":"2024-06-25T14:00:01","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=23180"},"modified":"2024-06-04T10:20:47","modified_gmt":"2024-06-04T14:20:47","slug":"quick-and-easy-ideas-for-egg-replacers-2","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2024\/06\/25\/quick-and-easy-ideas-for-egg-replacers-2\/","title":{"rendered":"Quick and Easy Ideas for Egg Replacers"},"content":{"rendered":"<div id=\"attachment_23181\" style=\"width: 310px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2024\/06\/chia-seeds-Image-by-azerbaijan_stockers-on-Freepik.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-23181\" class=\"size-full wp-image-23181\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2024\/06\/chia-seeds-Image-by-azerbaijan_stockers-on-Freepik.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/a><p id=\"caption-attachment-23181\" class=\"wp-caption-text\">chia seeds Image by azerbaijan_stockers on Freepik<\/p><\/div>\n<p>Not sure what to use as an egg replacer in a recipe? Chef Nancy Berkoff, EdD, RD, has you covered. In one of her Vegan Cooking Tips columns in <em>Vegan Journal<\/em> she states, \u201cEggs add moisture, texture, color, and taste to many foods; act as a binding agent and give a &#8220;rise&#8221; to baking products. There are many ingredients that provide the same properties without having to use animal products.\u201d<\/p>\n<p>Learn about various egg replacers here: <a href=\"https:\/\/www.vrg.org\/journal\/vj2023issue3\/2023_issue3_cooking_tips.php\">https:\/\/www.vrg.org\/journal\/vj2023issue3\/2023_issue3_cooking_tips.php<\/a><\/p>\n<p>To subscribe to <em>Vegan Journal<\/em> in the USA, see: <a href=\"https:\/\/www.vrg.org\/member\/2013sv.php\">https:\/\/www.vrg.org\/member\/2013sv.php<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Not sure what to use as an egg replacer in a recipe? Chef Nancy Berkoff, EdD, RD, has you covered. In one of her Vegan Cooking Tips columns in Vegan Journal she states, \u201cEggs add moisture, texture, color, and taste to many foods; act as a binding agent and give a &#8220;rise&#8221; to baking products. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23180","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=23180"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23180\/revisions"}],"predecessor-version":[{"id":23182,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23180\/revisions\/23182"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=23180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=23180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=23180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}