There's a product called Ener-G Egg Replacer and I use it to great success for eggs in dough. It won't make a dough "eggy" like is needed for challah or egg bagels, but it'll work as a binder in other baking recipes, as far as I can tell, perfectly. I've never had anyone ask "did you do something different here?" when tasting my baked goods, even if they've had my egged versions previously.
I used to use it just for making food for my vegan pals but now I've just been using it whenever eggs are called for.
That is unexpectedly constructive information. Thank you.
You can also replace eggs with applesauce. At least in cakes that works surprisingly well. One egg is about 1-2 tablespoons of sauce.
Freshly ground flax seed soaked in water creates an egg white replacement.
Business must be booming for them, they’re sold out on their online store.
In sweet baking applications you can also use applesauce as an egg replacement, 1/4 cup applesauce for an egg.
Silver lining, my wife is allergic to eggs so we use all sorts of replacement in recipes, like this
or just some applesauce.I recently learned blood is a decent egg substitute. But you don't want to be using the tainted blood of the poor for this kind of thing. You'll just get microplastics and lead and such in your food.
Don't dox yourself, but can we know your region so we can be not there?.
That's awful. I love it.
I am a Robotnik
Oh, hi America!
Hi, there.
It's buried... And I don't want to dig past a certain somebody to get it...
Is that you, Ron Swanson?
fun fact! you can use aquafaba (the liquid from canned chickpeas) as an egg replacer in baking (among other things). you could even make some hummus at the same time
