When baking, how much prune purée is recommended to substitute for one large egg?
Answer
1/4 cup
For those looking to omit eggs in baking, one quarter cup (1/4 cup) of prune purée can substitute for one large egg, best utilized in recipes calling for three or fewer eggs.
Related Questions
Which specific plum varietal is often used commercially for prunes due to its sugar content and size?What naturally occurring sugar alcohol in prunes acts osmotically to draw moisture into the colon?Which essential nutrient, provided significantly by prunes, is vital for bone metabolism and blood clotting?What characteristic allows prunes to release sugar slowly into the bloodstream rather than causing a sharp spike?Prunes are noted for their high concentration of which powerful plant compounds acting as antioxidants?Which specific type of fiber in prunes adds bulk to waste, facilitating quicker transit through the digestive tract?When baking, how much prune purée is recommended to substitute for one large egg?Which component, abundant in prunes, is noted for its ability to help balance cholesterol levels?Consumers taking which type of medication should consult a physician regarding prune intake due to the fruit's Vitamin K content?What causes prunes to become a more nutrient-dense package per weight compared to fresh plums?