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All the culinary experts we spoke to say that egg replacements can alter the texture and flavor of baked goods, so you may need to experiment and adjust recipes. HERE ARE 8 RECOMMENDED EGG

SUBSTITUTES APPLESAUCE. This healthy alternative adds moisture to your baked goods and is a good choice for cakes, muffins and quick breads says Delyte Di Bernardo. It also introduces a

subtle sweetness that you might not even notice in the finished product unless you have a really sensitive palette, says Katherine Sprung, pastry chef and founder of Squish Marshmallows, a

bespoke marshmallow company in NYC. You typically should use ¼ cup of applesauce to replace one egg," says Delyte Di Bernardo. This substitution can make baked goods denser so add

another egg-free leavening agent such as baking powder, she says. POWDER EGG REPLACER. An affordable, dry powder vegan egg replacer is great for baking cookies, says Sprung, who likes Bob’s

Red Mill brand (primary ingredients are potato starch and tapioca flour). She also uses it for some cakes but finds this kind of egg replacer often lacks moisture, so you may need to

supplement by adding a splash of milk or applesauce to the recipe. Sprung also notes that you want to add the powder quickly to your batter before it becomes too firm. CORN STARCH. If

you're baking custards, pastry creams or curds, Sprung loves using cornstarch as an egg substitute. "Corn starch can be very powerful, so you want to have an understanding of the

quantity to substitute and the cooking time so that you don't overdo it," she says, "because then it'll become a little too rubbery." She finds that trial and error

is often required to get it right for each recipe. That said, one tablespoon of cornstarch as a substitute for one egg is a good place to start, she adds. CHIA SEEDS. These healthy seeds are

a great way to get your digestive tract going, says Delyte Di Bernardo. Mixed with 3 tablespoons of water and left to stand for 10-15 minutes, chia seeds create a gel known as a "chia

egg." They add moisture to recipes and bind ingredients together, say all the experts we spoke to. Although Delyte Di Bernardo is not a huge fan of this substitute because can add a

slightly grainy texture to your recipe; she prefers using flaxseeds. The substitution is 1 tablespoon "chia egg" to one egg. FLAXSEEDS. Mixing water with ground flaxseed creates a

"flax egg" that offers a slightly nutty flavor and acts as a great binding agent for baked goods. Delyte Di Bernardo loves to use it for her vegan French toast. A flaxseed egg is a

good substitute for eggs in cookie and quick bread recipes, especially when they don't need to be light and fluffy, says Symons.