So once the liquid from a can of chickpeas is drained, how long can I store it in the refrigerator? How long in the freezer? Does freezing it cause it to loose its egg-like properties?

Eggs serve many roles in baking, but there’s no single substitute that works for every recipe. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry, has been creating exceptional desserts without eggs for decades. In this lively, informative, and timely session, Fran will break down the functions of eggs and how to replace them effectively—no odd or hard-to-find ingredients required! Whether it’s structure, moisture, or leavening, understanding the why behind the what will help you choose the right alternative for consistently delicious results.