Egg Substitutes In A Cookie Experiment

With egg allergies becoming more common than ever before, I thought it would be an interesting experiment to see if replacing eggs in a recipe would make a big difference. In my experiment, I plan to use different egg substitutes in a cookie recipe and then conduct a blind taste test with about 70 testers to see which cookies were most preferred, both visually and in taste. After this, I will be able to conclude which egg substitutes, if any, work best in a cookie recipe, and what the necessary elements of an egg substitute must be, in order for it to be a successful baking replacement.
It turns out that eggs have many uses in the world of baking. Mainly, they are used to help with leavening, or rising in a recipe. Since eggs contain so much
First, eggs break down the sugar in the dough, allowing it to spread throughout the dough and make the cookies soft and delicious. The eggs themselves can also help to soften the cookies. Another function of eggs in a cookie is activating the baking powder or baking soda. When these are activated, they create a gas, which helps the cookie to rise. By doing all these different tasks, the eggs combine all the different ingredients.(Joachim 158) For example, water and oil don’t mix, but in a cookie dough, part of the egg’s protein will stick to the water, while the other part will attach itself to the oil. This connects the two and incorporates them into the rest of the recipe (“Science”). This is known as an emulsion, or using one ingredient to make other ingredients combine. Surprisingly, if eggs are mixed with the dry ingredients towards the beginning of the mixing, the cookies will be tougher. If they are mixed towards the end, they will be more tender and easier to chew. This is due to the protein structure and how it contributes to the gluten in a recipe (Joachim
Most of the time, it is an allergy that can be outgrown within a few years, but because eggs are in a lot more than just breakfast foods, it can be hard for parents to find foods that are safe for their children to eat. Egg allergies can be mild or severe. A reaction could be hives or dangerous facial swelling. It can be difficult to guess which products contain eggs and which don’t. Cross-contamination from other foods can be especially dangerous for children with egg allergies. At restaurants, parties, or other places involving food, it can be difficult to be a person with an egg allergy because if there are foods containing eggs close to foods without eggs, the food without eggs can pick up a trace of egg. Sometimes even a trace of egg can be fatal to a person eating it. This is why progress needs to be made in the world of egg substitutions