As egg prices surge, mayonnaise emerges as an effective and cost-efficient egg substitute in baking. Comprising eggs and oil, mayo can replace eggs with a ratio of three tablespoons for each egg needed. While it serves excellently as a binding agent, ensuring moisture and richness, it has limited leavening capabilities. For denser baked goods, mayo is ideal, though less effective for lighter textures like meringues. Its neutral flavor can be masked with strong ingredients, and many recipes, such as Texas chocolate cake, utilize mayo in place of eggs from the start.
"With the price of eggs skyrocketing, mayo is the cheap pantry staple that works as an alternative in your next baking recipe."
"The general rule of thumb for swapping mayo for eggs is to use three tablespoons of mayo for every egg that the recipe calls for."
"Mayo is ideal for baked goods with a denser, richer crumb; it won't work well in a meringue, souffle, or angel food cake."
"There are plenty of recipes that use mayo from the start to the exclusion of eggs; there's a rich Texas chocolate cake that features an entire cup of mayonnaise."
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