| There is enough liquid and also leavening (if its needed/necessary depending upon the recipe) agent but no “glue” (Example: Flour, Breadcrumbs, Nuts etc) then Egg is being used as a binder. Also keep in mind that some recipes tend to use flour and breadcrumbs along with eggs to provide the food like burgers, patties more texture. In such cases, you will find that eggs would be used to give it more moisture along with its binding properties. In that case you can use a another substitute for egg but add in more liquid to provide moisture – if needed. |
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