Not sure if there is a topic on that here but still wanted to ask: have you ever substituted eggs in a recipe and does it work for everything?
If the answer is positive, then which are the closest substitutes?
I like eggs and use them a lot but sometimes when I decide to bake something and understand I don't have enough eggs or no eggs at all, I'm always hesitant trying that new recipe.
by Amy Schulman | Calum Franklin is a wizard with pies. The self-proclaimed pastry deviant knows how to weave together...