8 Egg Substitutes Our Test Kitchen Swears By

In the world of baking, every ingredient plays an important role in even the simplest recipe. Eggs are one of the most common ingredients and are often key players. They provide stability, structure, leavening, nutritional value, and more. Water inside eggs is released while baking to keep the other ingredients moist, while the heat of baking coagulates proteins to help thicken or solidify. Without these processes, the final product can lack the intended texture or flavor. While many recipes call for whole eggs, others specify to use only the whites or add an extra yolk. Some ask the baker to separate the two parts and incorporate them at different times. 

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