— Debarah Lewis

Well, definitely because that's a question. We get all the times. We have a whole unit in the course on egg substitutes. And I stand by my belief that there is no one size fits all it depends on what your making in choosing your egg substitute. Now, just some of you have heard me say this but I think it Bears repeating when I tradition out of the traditional pastry kitchen well over 25 years ago, there were no egg substitutes. Nobody was talking about Flex gel aquafaba. There was no commercially available egg substitutes, so I went and looked at Just Desserts during wartime when eggs weren't they weren't available to people and there are these what we now call Accidentally Vegan. eggs that were made with baking powder baking soda and vinegar or baking soda and vinegar and that was my base. So I very rarely use an actual egg substitute. I have developed my recipes without egg substitute. So you think about what function of the egg you're replacing liquid is really easy binding is really easy leavening. Unless the eggs are separated in the whites are with separately. They don't leavens as much as people tend to think and structure is easy. So you can use a flax gel a Chia gel that's for binding some people use aquafaba and amount of aquafaba for binding and leavening. Or a commercial egg replacer. There are a few on the market just follow the directions baking powder baking soda and vinegar will help you our cakes 11 and in terms of A creme brulee or a pudding or something? That would have a different kind the egg would be used differently. You can think of a cashew cream or silken tofu. Blended works very well.