Originally Posted by jet
Baking is kind of finicky. Have you tried replacing only half the eggs?
I've replaced the oil in things like pancakes with milled flax seed, but I've never used it in place of eggs.
I haven't tried replacing just half of the egg, nor have I tried it as an oil substitute. I just notice that with baking certain things, such as cakes and cookies, I get an extremely dense product. In theory, if I replace half of the eggs that a recipe calls for, it'll lessen the denseness. Thanks!