— Mary Gerstein

I don't have a go-to one go-to egg replacement because it depends on the recipe. And I don't enjoy reading charts where people say, use this or use that. It depends on what you're making. So many of my recipes and many of the recipes in essential vegan desserts don't have what you would call an egg replacement per se. It's baking powder, baking soda and vinegar and the cake rises. And why is that? Because when I was creating modern vegan desserts coming out of the traditional kitchen, there were no egg replaces available. So think about the function of egg you're replacing. Liquid is easy, binding is easy. Leavening, we, we talked about baking powder and baking soda. Today you can, I mean there are a lot of egg replacers. You can do a chia or flax egg, which is one tablespoon of finely grand chia or flax and three tablespoons of a liquid. Set it aside and whisk it. That's going to bind, it's not going to leaven. Some people are using aquafaba. There's a formula. Aquafaba being the cooking liquid from chickpeas that we whip to make meringue. Um, and Bob's red mill has a very good egg replacer. I don't like to replace eggs in a recipe if I'm converting from a traditional egg-based recipe. If there are more than three eggs, I might find some other things. I honestly think a combination of replacements is the best thing to do. And this is why we have a whole unit on this in the course because there really isn't just one.