— Melissa Bryant

So this might take a little experimentation, but the flax is actually a good, uh, egg replacer. So would the aquafaba is actually what I would recommend for the egg whites. They actually will, um, you know, they have good protein, uh, strain in them as well. So when you whip them will actually kind of fluff them up it a little bit as well. You can actually make 'em a ring out of aquafaba. Aquafaba of course, is the liquid that chickpeas are stored in after they've been cooked. So you can find it's just, you know, in the can, the liquid that's in the can, um, with, uh, chickpeas or, um, garbanzo beans, that's basically that liquid that's in there. Those are great, uh, egg white replacers. So that's probably the first place I would go on that. Now, just saying that if you're using a recipe that calls for two large eggs and two large egg whites, uh, that might not correspond as a one-to-one ratio, there's definitely going to have to be a little bit of experimentation in that to make sure that they work for each other because, um, the, it, it doesn't always mean that, um, the aquafaba or the flaxseed will replace the egg perfectly. So you might need to do a little bit of experimentation to make sure that it does work the way you're wanting it to. So, uh, I hope it does work out for you. Uh, and just try a little bit of experimenting and happy cooking.