The question of quantity arises when considering the use of fruit puree as a substitute for a binding agent in baking. A common guideline suggests that approximately one-quarter cup of this puree can effectively replace a single avian ovum in many recipes. For instance, if a recipe calls for two eggs, one might use one-half cup of the specified puree instead.
Employing this substitution can offer several advantages. It may lower the overall fat and cholesterol content of the finished product, potentially making it a more appealing option for individuals with dietary restrictions or health concerns. Historically, such substitutions have been explored in vegetarian and vegan baking, as well as in response to egg allergies or shortages.
