It’s important to recognize the role of eggs in baking. While many good egg substitutes can replicate the function and texture of eggs, if you are trying to mimic the flavor of eggs in a recipe, you are out of luck.
There is no good substitute for the taste of eggs in baked goods, said Rob Rubba, a chef and partner at the egg-free restaurant Oyster Oyster in Washington, D.C.
Rails also cautions…
