One of the most common substitutions I am asked about is eggs.  Many people are plant-based/vegan; others are avoiding eggs because their doctors told them to; and eggs are one of the most common food allergens.  When I offer a sub for eggs, I consider how the eggs are used in a recipe.  Are they binding a batter together?  Are they adding lift?  Are they the bulk of a dish, like a scramble or a frittata?Continue reading