We've been talking eggs (eggs, eggs, eggs!) this week at The Kitchn, but we realize that not everyone loves eggs. And not everyone can eat them. Vegans and those with egg allergies often become expert in substitutions for eggs and their binding properties. What about you? Do you work with egg substitutes? What are your favorites? There are several effective replacements for eggs in baking. Ground flax seeds in water is a great binder in baked goods, and banana functions the same way — lending moisture too.
What's your favorite, and why? Do you adapt recipes to be egg-free or vegan, and when you do, what do you think is the best egg replacer?