Vicky@Jacks Free-From Cookbook @allergyfriendlycook
It really depends on what the recipe is for. Eg yolks are mainly fat so oil or avocado, whites are protein so aquafaba but like I say it really depends on the recipe. Maybe this will help better - Check out this delicious recipe: Vickys Egg Substitutes / Replacers https://cookpad.wasmer.app/uk/recipes/332981-vickys-egg-substitutes-replacers?token=Ta2t3vAJarhxxW4A6SsRJuGg
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
There are some baking you can't make if the original recipe has too many eggs. If you share a link to what you're making I can try nd help better
