— Nanette Clapp

There is no one size fits all. I use something different when I'm baking cakes, something different when I'm making custards and creams and eggs have so many different functions. But I can assure you that it is very possible to do things without eggs. Um, I just, I I haven't really used a product much called just eggs. Some of you may be familiar with it, I'll show it to you. So this is called Just Egg and it's supposed to be, you can make us scramble, you can use it for all different kinds of things. It has to be, I'm gonna have to use this cuz I used a half a jar within two days and we'll see personally, I I am, I just love tofu scramble so much that I'm probably not gonna use that to make a scramble. Although one of my friends food writer Joy Manning said that she likes the just egg folded omelets. Anyway, I haven't baked with it yet because I just, I I'm going to try it. But I haven't found a problem with replacing eggs. When I started out over 30 years ago, there were no egg replacement, there was no aquafaba. Even when I wrote my book Vegan Chocolate that happened a year later, Miko Shiner told me the same thing. As soon as she finished homemade vegan pantry, she was recommending flax gel instead of aquafaba because we weren't talking about aquafaba yet. And this is what I mean, there's always something to learn, but in, you know, egg replacement, you can have baking powder or baking soda vinegar. Well make your egg your cakes rise or a product like a dry egg replacer that you mix with water. There are a few on the market or a chia or flax gel. It just depends what you're making.