— ly brod

You can't adjust them as you want. Think about, you know, an egg has, depending on the size of the egg, there's a particular amount of liquid and the amount of fat. There's fat in the oak, the white emulsifies. And so there are many different kinds of egg replacers that we use in vegan cakes. And sometimes we really aren't use for the most part in the course. We aren't using, we aren't using any commercial egg replacements. There's flax gel and chia gel, which just binds. There are leavers like baking powder and baking soda that help two leaven when they're used with vinegar. Uh, aquafaba is something that can be used to replace eggs as well. Uh, but there is no one size fits all. You really need to know what you're doing. So good luck with that.