sharing the knowledge

Well... it's starting off quite well. I skipped a day and didn't even realize it.

Apparently, there are many ways to replace eggs in recipe. Here's what I experimented in cakes:

Apple sauce - gives the cake a different yet delicate taste. Works better on mix than made from scratch. However, the texture of the cake is different. The cake crumbles easily and is hard to decorate. Doesn't work in cookie or pastries that require a large amount of eggs (éclairs, for example)

Egg replacer (sold in most health food stores) - this is a cheap way to replace eggs. A box is the equivalent of 100 eggs, but for the price of a dozen. The cake is not as tasty though. I haven't tried it in other pastries, but it works with crepes.

Silk tofu - when beaten well before to incorporate, this is the greatest in cakes and muffins, especially if the recipe requires several eggs, like lemon cake. They come out light and fluffy, and since the tofu takes the taste of whatever it's in, so delicious. I wonder how it took me almost 3 years to finally use tofu in my cake recipes.

I haven't tried other substitutes, but I'm still looking.