Not all egg substitutes work the same way. For binding, use 1 tbsp ground flax + 3 tbsp water per egg. For leavening, use 1 tsp baking soda + 1 tsp vinegar. For richness in cakes, use 1/4 cup unsweetened applesauce or yogurt. Aquafaba (chickpea brine) whips like egg whites and works in macarons. The key is matching the substitute to the egg function in the original recipe. Most failed eggless recipes used the wrong substitute for the role.
— Curated by EatNTreat Baking Studio