Egg Substitute

Different substitutes work better for different purposes: aquafaba for meringues, applesauce for moisture in cakes, flax/chia for binding in dense bakes.

Commercial liquid egg substitutes are closest to whole eggs and work in most recipes without adjustment.

Aquafaba (chickpea liquid) whips into stiff peaks like egg whites—excellent for pavlovas and mousses.

Add extra leavening agent (baking powder/soda) when using substitutes that don't provide rise.

Baked goods may brown differently or have slightly altered texture compared to egg versions.

Using a 1:1 ratio without testing—some substitutes are thinner or thicker than whole eggs and may need recipe tweaks.

Choosing the wrong substitute for the job (e.g., applesauce in a quiche; aquafaba in a cookie).

Not accounting for lost structure—egg substitutes often don't provide the same binding or rise, requiring adjusted leavening.