Egg substitutes..

[CurlewKate]

Does anyone bake using egg substitutes? Do they work? I have Oggs Egg Alternative that's a liquid and Orgrab Egg Replacer that's a powder. Any experiences to share?

Depends on what you're making , flax chia or apple sauce are good substitutions ( I'm allergic to apple but a friend uses it successfully in baking cakes etc) I've never bought oggs

I've used a tablespoon of ground flax seed and water to replace one egg. I've only ever done it in recipes like cookies that need only one or two eggs. I can't see how it would work in a cake or something needing more eggs. The flax and water gives the binding qualities of egg, but in no way would it give you lightness like beaten egg.

google ‘chickpea water’.

Google vegan egg substitutes, aquafaba makes merengues, silken tofu can be used for quiches; there are quite a few suggestions depending on what you are making. (Sorry spilt post I had to sort something out and came back to the thread)

Yes-I've used Aqua Faba before, but the newly egg allergic person in my life really misses sponge cake....

https://www.bbcgoodfood.com/recipes/vegan-sponge
Loads of recipes online