Does this egg replacement work for cream puffs?

I haven't found this in the stores but can't wait to try it? My son is on a dairy & gluten free diet!

I find it difficult to use an egg replacer that doesn't compromise the texture and/or the taste of the food.

There are several bread machine recipes I would love to try but you would need to be near the machine to add in eggs at a specific time during the process. Also I cannot use the timer feature if using standard eggs. The idea of incorporating an egg product substitution in my bread baking would solve either of these problems. Sorry that I don't see it on the shelves at my grocer. Consequently I don't make these recipes not being able to knead my dough and need to use the bread machine.

The most frustrating part of egg-free baking is constantly having gooey centers. I have 2 kids with egg allergies so I have tried every egg replacer available.

I'd love to try it in the oat pancake mix from Bob's. I love that pancake mix with a bit of cinnamon. So delish.

I'm so bummed I missed this giveaway by a few days! I'll be checking in to where I can buy this, we have an egg allergy with our youngest and the hardest part of that has been baking something that actually holds together! I had a small baking business before he was born and have had many inquiries about offering vegan goods, but this egg dilemma has really left me baffled. I'm anxious to try this because it seems to have to pluses of the alternatives I like, without the disadvantages.

I find it difficult to bake muffins and cake with the right texture when I have to substitute for the eggs. I have a grandson with an egg allergy. Grandma wants her baked goods tasting delicious for her family!

Honestly the biggest challenge is to get people to try it or to believe egg-free baking is possible! :(

Making gluten free baked goods is a challenge on its own, then add in the problem of having to be dairy and egg free - the texture and appearance suffer. Can't wait to try your new egg replacer!

Taste and texture are the hardest for me.

Flax is great for binding but not so much for loft. This new vegan would love a reliable alternative. Thanks for the oppurtunity to try it for free !

My daughter has been vegan for almost 15 years. Holiday time was always a challenge when baking because I didn't want her to feel deprived of the goodies. I used a different brand of egg replacer and was able to make her favorite treats. Also pancakes and waffles are still served thanks to egg replacer.
I am looking forward to trying your brand. I hope to find it in my store soon

what you find the most challenging about egg-free baking ... I am allergic to eggs, onions and anchovies so baking can be very challenging in general ... I LOVE anything pasta, cookies and pizza ... I would like to be able to make crusts for pizza, baked goods for family and friends without using eggs and still being relatively healthy ... haha. I look forward to being able to do so with an egg replacement ... I am excited, nervous and interested in making these changes and being able to feed people :)

Haven't found a good egg replacement yet.

I'm not a great cook, but I love to see my family happy. My husband's dr has put him on a restricted diet with no eggs. Being French you can imagine how he took the news! A quality egg replacer would mean I can spoil my love's sweet tooth with baked goods and crepes! Bon app!

Making the desserts taste yummy and finding the right subsitute.

With baking essentially being a science I sometimes struggle with all of the different ways to replace eggs (flax seed, applesauce, the list goes on) but the BRM egg replacer is the first I have been able to use in everything, still have a wonderful texture, and not have my super picky eater husband notice!

For me, when I make cookies using an alternative egg product, they fall flat. The texture is not the same. They taste delicious, but scream "I'm egg free" ;)

It's difficult to make items to taste as good as they do when using eggs and convincing my mom gluten free husband that, yes, it will work without eggs.

The most challenging is the texture - never seems quite the same.

The challenge is in decorating cookies for ALL of my customers at the farmer's market! I hate to see a little face fall in disappointment when I tell them that my pretty cookies can't be eaten by them because of their allergy or sensitivity.

I would use this to offer vegan baked goods and make vegan swiss meringue.

Baking with other egg substitutes has been difficult in that products come out dense or dry & not light or fluffy.

I am gluten sensitive and my husband is allergic to eggs, so egg-free, GF baking is a way of life for us. Usually I use ground flax or psyllium husk, but there are times when those ingredients don't give me the texture I want. I am looking forward to trying the new product.

Having just found out at 16 that my son is allergic to dairy, soy, eggs, wheat and peanuts this kind of thing is awesome! We are struggling to find suitable replacements for all his favorite foods! This would help to keep trying new things for him!

Choosing the best egg-free option for the type of dessert I'm baking in order to get the best consistency.

With so many alternatives I don't find egg free baking to be too challenging these days! I'm excited to try another alternative!

The hardest challenge is having the right ingredients on hand when I am in the baking mood. Instead of having to spend time looking for an egg-free recipe, all I would need is this egg-free product.

Baked goods do not hold their shape as well without eggs, they end up drier and more crumbly. I keep trying egg replacers in hope one will eventually work like a real egg.

I find the consistency of the end result can be quite challenging. I love a hearty muffin but sometimes I would like a more delicate pancake or muffin, insert your favorite baked food here. This sounds like it just might do the trick and produce a "loftier" result. Excited to try this product!

The main issue is the overall consistency of w baked good. Sometimes it can be gummy or crumbly. It's difficult to mimic the spongy quality of food that uses eggs.

There is a particular egg replacer I buy
But it's expensive and only for baking!

The hardest thing for me is texture. Flax can get gritty, and chia is thick. It will be good to have something that keeps baked goods light and fluffy, especially gluten free ones.

Love your gluten free line

I find that lasagna just does not hold up without eggs. But my tummy can't tolerate the eggs. I miss lasagna.

I don't always have flax seed or ground flax seed on hand. I've used it as egg replacer before but would really like to try this particular egg replacer. My 8 year old son has gluten, chicken egg, and lactose allergies which makes baking challenging. I'd like to take my baking to the next level with this Bob's Red Mill Egg Replacer! We use SO many other Bob's Red Mill Products and truly love them all! Thank you for the opportunity to win some!

I just haven't found a product that works for me yet. If this is my answer, I would be thrilled!

Getting egg replacements mixed even in batter

Both my sons are allergic to eggs and it's a challenge to get them to eat some of the alternatives. The most challenging thing about baking without eggs is getting the texture of the finished product right and knowing how much extra levening to add.

convenience

My challenge is finding a non-perishable, gluten-free and high protein source for on-the-run meals on a limited budget. Powdered eggs are a great solution for supplementing purchased or homemade nutritional beverages or smoothies.

The most troubling part about egg free recipes is trying to get that moist yet fluffy texture in pancakes/cakes/muffins that comes easily with a traditional recipe including eggs. Going egg free and subbing with flax tends to make my baked goods taste dry or heavy! I would love to try your egg replacement and see what the buzz is all about.

I have a new small bakery and gluten free items have been the hardest thing for me to accomplish successfully.

Density is my biggest issue. Without eggs my baked goods turn out like bricks. The fluffiness is just not there.

I find everything challenging when trying to bake egg-free.

I find most challenging keeping the dense texture and the taste of baked goods consistent without the use of eggs.

My baked goods don't stay together as well as when I use eggs.

It's hard to get my gluten free bread and other baked good to raise as well without eggs.

Bread is always hard for me to make without eggs! The texture always ends up being off. I think this product is great and can't wait to try it out!

Emily- house and hone blog

Would love to win this! Other egg substitutes are lacking.

I love vegan baking, I can share wi all my friends and they never know! But sometimes I notice an extra moistness in quick breads that I just don't get if I use eggs. The flavor is good, it's just... gummy. Egg replacer usually fixes that, but it's so hard to find in my area!

Taste and texture

I often find that achieving the proper texture is a problem with baking egg free treats.

Items baked without eggs just don't taste the same as "something" is missing, and sometimes there seems to be a problem with rising when baking without eggs.

Some commercial egg replaces I've used in baking have a bad odor and leave behind a bad flavor. They also don't replace the same quantity of moisture, so I end up adding more water and the final product is not how it should be.

Baking without eggs has always been a challenge because the texture is a dead giveaway. I've tried using the current alternatives but my family won't eat most of what I've baked so I've given up. I'm so excited to see you offer this new alternative.

I'm brand new to removing animal products in my diet.... everything is difficult at this stage. This product sounds like such an answered prayer!!! I'd love an opportunity to give it a try. :)

Getting that perfect texture and rise. It would be great to find something that works!

The hardest thing for my family about egg-less baking is the consistency! We can never get it right, no matter what we try! We are really looking forward to trying Bob's Red Mill egg replacer!!

I can't wait to give this new product a try! Constantly substituting for eggs in baking with not always the results I am looking for.

I find making an Egg-ceptionail Thanksgiving's Dinner very challenging with an egg replacement since I have never cooked with it before.

MY DAUGHTER AND SEVERAL FRIENDS ARE GLUTEN FREE!! THEY THINK I MAY BE TOO!! HAVING BOUGHT YOUR OTHER PRODUCTS I AM ANXIOUS FOR HER TO TRY THIS TOO AND DO SO MYSELF!! I AM ALSO LOOKING FOR BUCKWHEAT FLOUR TO MAKE MY PANCAKES WITH!! I WAS RAISED ON BUCKWHEAT AND LOVE THAT FLOUR!! ALSO CAN YOUR PRODUCTS BE BOUGHT DIRECTLY FROM YOU?? IF SO PLEASE SEND ME LINK!!

I love everything from Bob's Redmill. I would love to try this product too as we eat more and more vegan food.

The most challenging thing I think is getting the consistency right and having thins turn out correctly. With egg free baking I have noticed that the products normally turned out kind of "goeey" and dont produce the fluffiness that I look for.

Baking a vegan cake that is moist is difficult. While chia is a great egg white substitute, I find it less satisfactory as a substitute for whole eggs. I look forward to trying out this egg substitute product!!

I am alergic to eggs, this product would be great for me.

I'd love to try this. Difficulties I have with gf, egg free baking is density, texture and that light fluffiness you can only get from eggs.

It's hard finding a binder that works which doesn't make the dessert so dense...or you more regular that you need to be. lol
This looks promising! Thanks for the opportunity!

I have developed an allergy to eggs that make it difficult for me to make even the simplest recipe, like pancakes and not get an upset stomach.
I was a cook in the army [many, many years ago] and continued as a hobby even when I was a truck driver.
I would like to give this a try to see how it works in baking and cooking.
Even if I don't win, I'd like to obtain some of this to try.

The hardest thing I find is finding the right product and the right ratio to make my baked goods taste like they have eggs in them. Many times my baked items don't turn out good, or very dense. Frustrating
Would love to try this product!

For me it's the texture thing. Not as much loft sometimes, as real egg. I would love to try your product!

Baking is difficult when you need to be gluten free, dairy free, and now, trying egg free. I currently miss dumplings! The old fashioned dumplings of my childhood! I haven't even come close to replicating that.

I find egg free products seem to crumble more, have less moisture, and don't rise as well as those with eggs but I would like to try some new products without eggs.

I've never had any problems cooking without eggs in baking. There are a lot of options to replace eggs!!!

It's really frustrating when my baked GF items fall apart. I try to find things like cornstarch or aquafaba to bind them. I would love to try the new egg replacer. I work as a cook in a children's center. Part of my job is creating new recipes that satisfy the gluten free, dairy free, vegan, and other dietary requirements. We already use BRM products mostly. Would be nice to add to the mix :-)

I have found it difficult to make pancakes or cookies without eggs, especially gluten free pancakes. I am eager to try his new product!

Oh my stars! It would be wonderful to have fluffy baked goods without the flax :) Texture is our biggest issue. My kiddos not only have allergies, they are picky, too!

I think the biggest difficulty for me when baking without using real eggs is trying to nail down the texture and issues with bake goods not rising as high as they could! I tend to shy away from baking because I feel it won't turn out well (which leads to a lot of ready-made dough from the canned biscuit aisle), but I really would like to nail baking without eggs so I can enjoy a tasty cinnamon roll bread or gingerbread for the holidays! I love to share what I learn on my cooking adventures, so I would love to see what magic would happen with baking egg-free!

If this product is anything like all your other products it will be great.

Knowing what to use as an egg replacement.

I have worked as a pastry chef for 28 years and was diagnosed 5 years ago with serious gluten and dairy allergies. I completely altered the ingredients to the products I bake- always using 100% Bob's Red Mill GF grains. I would love to be able to bake completely vegan, but after having experimented a lot with egg replacers, the results are very inconsistent and disappointed. However, I am so excited about your new product and can't wait to give it a try in my kitchen !

I think the most challenging thing is getting the texture right. I haven't had success

Alot of my eggless experimenting ends with dense foods

It is hard to find which replacement method works best for each thing I make and a lot of things end up very dense.

It's extremely hard having an egg allergy and making things rise or not taste totally bad, I just found out last September that I was allergic to so many things so weeding those things out of my diet then truing different egg replacements get so expensibe finding the right one, then as you said trying to make a white cake white or make things not taste nutty from the flax or making them taste like real food is so hard, lol. I can't wait to try Bob's to see how much better it is than the other's and we know it will be :) !!

While baking I typically go for the gluten free flour and I'm a vegetarian so eggs have never been an issue for me to use. But I am working my way towards being a vegan and it would be nice practice for me to use the egg replacement. I think that it can be quit difficult for people to learn how to substitute ingredients to make their favorite dishes. So this is a great product and I love that there are alternatives!

The most challenging about egg free cooking is making sure the substitute is a sufficient binder for all of the ingredients to survive the cooking process. Would love to try this product ;)

The biggest challenge for me is getting the same amount of rise without eggs.

I would love to win.
I have been on limit diets
No eggs, gluten free also

It's too crumbly! Falls apart so easily!!

I would like to try any new Bob'sRed Mill product because I know it is trust-worthy. Designed to help consumers improve their meal choices and get more goodness out of life.

Biggest challenge in egg-free baking is figuring out much extra leavening to use, and cooking time checking as not to let dry out.

I'm just learning to bake without eggs so nothing is coming out right .not texture or taste.My cake was kind of flat.Im hoping this works.

I think one difficulty is getting the rich flavour that eggs lend to baked goods to come through in egg free baking.

The most challenging thing I find about egg free baking are leavening issues. Finding a substitute that still feels fluffy has always been difficult. Love your past products and can't wait to try this one too. Also, seems like a great idea in case you forget to pick up eggs at the market.

I have hens and I am used to cooking with eggs. I also have some wonderful vegan friends and like to bring them treats. Baking vegan has been a challenge, but I think egg replacer would be wonderful, and make baking easier. I want to win egg replacer!

I've been a vegan for about 5 year. I never really liked eggs by themselves before, but I liked using them in recipes specially when baking. At first, I struggled to find the right egg replacement. After many trials and errors I chose flax seed, but it only helps to keep things together but not make them as fluffy. My wedding cake was the biggest challenge. The first cake which didn't have an egg replacement, all crumbled down. On the second, they tried to trick me, but I tasted the egg right away. On the third, I just told them to make a paste of flax seed and water and use it as egg. It kind of work but it's not the same. I would love to find something that is not egg and it doesn't taste like egg but it works like egg.

Binding without eggs, especially with coconut flour, is borderline impossible: I've made it work with other floors, but coconut flour is my current nemesis! Hoping to try this egg replacer and it proves to be much easier and effective to use, unlike other "fixes."

Egg free baking is a challenge, mostly with texture. I've had failures and successes when using substitutes, such as applesauce or ground flaxseed and water, so would love to try another product. I love your brand for flours and grains, and know this will also be high quality.

My biggest problem is getting a nice moist consistency when I bake. Would your egg replacer help?

Taste us my biggest challenge. Can't wait to try this!!

Would love to try this in my brownies. I have not had much success in trying to egg free brownies that meet my standards. Never dreamed a white cake could be made egg free, really want to try that now too :-)

The most difficult is to maintain consistency. It might be me but flax is difficult for me.

Im new to healthy baking. My husband had two heart attacks very recently and Im having a hard time finding recipes that I think he might like. Trial and error for me. I have never been a healthy cook at all. A very good cook but its lead to no good. So far for me pretty much everything is a challenge.

Sounds wonderful! I can't wait to try it! Thank you for making such a simple product!

The most challenging thing is definitely finding the type of egg replacer that's completely egg free, as well as capable of holding together baked goods. A lot of recipes require eggs as a binder, and I've had many cakes, etc. fall apart.

The issues I have with egg free baking, is density. With eggs my baked foods are light and fluffy. When using egg alternatives, my baked goods are dense, heavy, and sometimes feel raw.

The biggest challenge for me is the texture when trying to find a substitute for eggs. I not only have an egg allergy but also a big issue with slimy or gritty textures. This product sounds like a dream come true. Thank you!!

Getting it right; texture, moisture, loft. I have yet to figure out which product(s) to use and how to get it right.

The most challenging thing about egg free baking is that you are baking without eggs. I used to like eggs.

My biggest challenge in egg-free baking is getting the proper texture without adding off-putting flavors. I eat eggs but a few of my close friends cannot. Your product will bring some unity to the dessert table.

How to adjust existing recipes with a replacement. Usually at least the first few times with making them gluten free also it's a lot of trial and error.

Replacing eggs is difficult because they provide so many nutrients, not just fat. Fat can be replaced by any number of items. Eggs cannot.

NO APPLICATION FORM FOR FREE GIVEAWAY ON WEBSITE!!

I am finding it hard to use replacement for egg whites. I need to get use to it for health reasons. It will take time. I am glad you have this item in stock.

My biggest challenge is making things that are gluten-free (for me) and vegan (for vegan friends). I don't know that many universal types of egg replacers, and since GF stuff doesn't raise well to begin with... well the results aren't always pretty.

I don't have a problem baking without eggs. There are so many options available that I never miss them. But I am looking forward to trying your new product!

Egg free baking is tough when your child only eats plain smooth and all white food and you don't want to use yet another soy based product (such as tofu). Flax and chia work great but they can change the texture and can alter the flavor of the final product just enough to taste good but just off. Looking forward to trying Bob's new egg replacer soon!

I am not good at finding substitutes for eggs. I have tried apple sauce and things and bake goods come out not be able to be eaten. I would love to try this product for my son.

It's so hard to be able to get the ratio of egg replacer and water and baking mix correct. Too much liquid and you have soup, too little and you end up with a brick.

I've found that many egg replacements change the consistency of whatever baked good I'm making such as flax meal, for example.

I'm working on vegan baking with coconut flour, which needs a bunch of eggs. I'm not sure how to work around that. I want to open a specialty restaurant/bakery/cafe for gluten free/paleo/vegan type foods one day.

Vegan Brownies and lemon bars for family gatherings and school events are the most difficult for me.

Being gluten free, egg free, dairy free, soy free and for my daughter added to all that, corn free. I find it difficult to get the fluffiness in breads.

The other egg replacers are just never quite right (make the final product too dense, too crumbly, etc.). I've loved everything else Bob's Red Mill makes, so I'd love to give this a try!

Vergan as of Jan and it is not easy. Would love to try this because I love all of your other products!!

The most challenging issue I've had with egg replacers is getting the right texture in my baked goods!

I think this is an eggcelent idea

The thing I find most frustrating about egg free baking is finding something to bind the ingredients together, and keep moisture.

Egg free baking means getting creative! It can be challenging but in a good way.

I've been allergic to penicillin since I was 16 years old, eggs at 28 and at 54 years, any type of foul meats, chicken, duck, turkey. So to have a product that allows me to bake and eat with pleasure again is one of my all time dreams-come-true.
I'm certainly not the only person to experience food allergies but now all of us will be able to enjoy our own backed goods again!
Thank you!

Texture and rising enough are my issues.

The most exciting thing about egg replacer is being able to share delicious recipes with my friends with severe food allergies. I don't care what one's diet may be, whether it is by choice or because of health, etc.. as long as they do not feel deprived. I hope this egg replacer can replace egg whites for meringues, souffle, and pavlova.

Without eggs to add "lift" to certain recipes, the recipe doesn't raise as one with eggs and can be denser. I generally use chia or flaxseed, banana's or applesauce for a binder, but it's not the same.

My mom since she was a child has been severely allergic to eggs and sugar. I am the baker in the family, I have found many baking recipes without sugar but trying to bake without eggs as well has been near impossible and the rare find is usually terribly dense. I have been so bummed she usually can't eat what I make. I am looking forward to trying your new egg replacer. It could very well mean I could make my mom nice fluffy baked goods finally!! Thanks for the chance to win the egg replacer =D

The biggest challenge in egg-free baking has been the eggs! Between searching local stores for an egg replacer and googling alternatives, I've noticed I bake less than ever. I hope Bob's is the product I've been needing.

Baking period! Getting right texture.

It's hard to set the right texture in baked goods without eggs.

What i have a HARD time dealing with is the SOFTness we all crave when boring into that moist piece of delicious chocolate cake!

Glad to see you are going to make your own egg replacer. I always worry about buying other brands, that may have gluten etc.

The most difficult part for me is figuring out proportions! I like to create my own recipes and that means I really have to work at proportions!

The challenge for me has been finding a substitute other than flax eggs because it really affects the presentation quality of some dishes. Congratulations on winning the Golden Spurtle!

I just found out last week that my son has a plethora of food allergies. I'm not exactly "Betty Crocker" to begin with, so now I not only have to start preparing the majority of our food at home, I have to do it in ways my traditional cookbooks don't explain. This looks SO much easier than the 500 pinterest ways I've found.

Having a gluten allergy has made life incredibly challenging! Bob's Red Mill is constantly ahead of the Curve in helping foodies like me lead healthy more satisfying lives. It is incredibly difficult to replicate vegan gluten free recipes that I've enjoyed at expensive, hard to find bakeries. I would love to try and review the products. Given the quality of other products, I may finally be able to master vegan baking!

Baking cakes and such and still getting light and fluffy results is the biggest challenge for me.

The biggest challenge to egg free baking is overcoming the false belief that eggs are needed and also fighting the prejudices that the results won't be as good (they are!).

I find that most replacements are oil which too much additional fat or applesauce which the apple flavor isn't appealing in many recipes.

As a vegan whenever I bake it is without eggs. I find the the crumb and texture are different than with eggs but I just won't use them. I'm looking forward to trying your new product and hope it's available in a nearby store. Thanks for coming up with this great idea! The ingredients look great.

I live an hour out of town. When you need an egg for a recipe it is not practical to "run to the store". So to have a product in the pantry would be really handy. I am looking forward to trying the egg replacement in some of my Bob's Red Mill recipes. I've shared several of my Gluten Free recipes with a family at church. I love and promote the 1 - 1 baking flour so I'll have to try cookies or brownies using the 1 - 1 and egg replacement (add more baking soda). vh

When I bake bread with other egg substitutes, they either come out dense or with the flecks of flax seed. Then, my daughter doesn't want to eat it. I think this would be perfect for making bread!

I think the most challenging aspect of egg-free baking is getting the texture and flavor just right...so the results turn out to be similar to those baked with eggs.

The expense of ordering what we don't find in local stores. I live in Alaska and the nearest Organic store is one hour and twenty minutes or more away, depending on tail wind. To get to your store would take me all day and then your store would be closed by the time I get to it.

I have had to give up eating quiche and other egg heavy dishes due to egg allergies. I like the sound of this, particularly the "white" aspect.

Hello guys - you are my life saver. I'm a celiac suffering vegan. Textures, taste, after taste, it's hard. Plus I have a family who revolt. I'll try anything ANYTHING. It's why I love your products. The gluten free pancake mix is a real winner in my household. Light and fluffy topped with berries or a compote and I am in heaven! I can't wait to try your egg replacer and turn my creative juices loose.

We just found out my sweet grandaughter is not tolerating wheet and eggs. This makes it verry hard to bake for her. The food is either crumbling or heard. I would like to find a great substitute. Thank you for considering me.

I find it difficult to copy the fluffiness that eggs add to baking.

I like to use egg substitute when I bake. I tried to go egg free but all my bake goods were heavily when I substituted flax. I started using half flax egg and egg because I feel my baked goods have a better texture. I would love to use a product like yours and go egg free in my baking.

Want! Need! Awesome!

I find having to mix flax seed or Chia in is too complicated

Getting the right texture and consistency is hardest for me. I'd love to try this out and make some vegan, GF baked goods my sister and vegan friends can eat.

I'm so eggs-cited to try this, as my family is currently dealing with a myriad of food allergies and sensitivities, ranging from the popular nut, dairy, gluten, egg, soy allergies to even chick peas, chia, coconut, and rice. Needless to say, it's not easy to make dinner or bake a meal that we can all eat that tastes good, looks appetizing, and pleases everyone! This product will be eggs-tremely eggs-cellent for the sanity of my family. Hopefully, you know eggs-actly what I mean. I'll be eggs-ceptionally thankful to try it ASAP! Heather

The most challenging thing about egg-free baking for me is that I have to go through so many beans to do it! I use aquafaba - the water from cans of beans. I buy them just for the water, but then I have to eat the beans, too. I'm so sick of beans. Lol.

Would love to try these since I have high cholesterol and love baking these would be great !

What's challenging for me is making things that are egg free and gluten free. I can eat eggs, but I can't eat gluten. My son is fine with gluten but is highly allergic to eggs. I can make gluten free things taste great, but they generally have eggs in them. Or, I can make egg free items but they contain wheat. I have one recipe in particular that we both want to eat, and I'm afraid how it would turn out being both egg and gluten free.

My husband and myself have a hard time keeping ingredients fresh when there are just the two of us eating. I often find the eggs in the fridge are past date when I go to grab them. This would be a huge help!

My sister in law has a severe egg allergy and I love to bake (and she loves to eat my goodies!) but it is so difficult to find recipes that do not require eggs. We have tried all kinds of substitutes but egg replacers are the best!

Two of my nieces cannot have eggs, flax, or chia. The challenge to find an egg replacement that perfectly simulates eggs in my baking but is safe for them to eat has always been an issue. I would love to make them birthday cakes that they actually can enjoy.

The most challenging thing about egg-free baking is that cakes and especially breads don't have that "fluff" to them and a lot turn out like dense sponge or just flat.

I am always concerned about not getting the "rise" necessary when baking with egg replacers. I am excited that there is a product that has the technical components as well as the ascetics needed with baking. This is especially true when you do not want to reveal your baked goods are egg-free :-)

What I find most difficult about egg-free baking? Trying to not have everything taste like banana or apple sauce.

I have had a really hard time getting brownies to set up correctly using egg replacers. They end up very gooey and still almost liquid in the center. Not the thicker fudge-like or cake-like consistency.

It's defiantly texture. My family likes to have muffins for an on the go breakfast. It's been hard to get them used to egg-free muffins due to the texture. I'll excited to try this.

What i find most challenging about egg-free baking is finding the time to get in that kitchen. It seems almost as if i have to make time, which is worth it in the end.

Having the alternative ingredients on hand is the hardest part! :)

The hardest thing to replace in vegan baking is the egg. However this is only because of cakes involving egg whites whipped to soft peaks and meringues.

For me it is buying then grinding the flack seed or chia seed. You have to watch with the flack seed because if keep to long the oils in it change and it gets nasty. I would love to try something that I can get take out of the bag and do.

Hmmm....My challenge is could this replace my egg that I put in my Ground Turkey Meatloaf? Can I use this for any baking substitutions that requires eggs.

I'm new to vegan baking so it's honestly all challenging. Consistency, taste etc. I saw this product in the store the other day and am eager to try it.

Making the outcome moist enough without being soggy.

The biggest challenge that I'm finding is the texture and binding. Like pancakes. Hope I win, would love to try it.

As a gluten free vegan I find myself missing that custardy goodness that eggs with yolks can bring to a recipe and have my doubts that a replacement can easily fulfill, but I do find myself inspired to experiment! Thx Bobs Red Mill

The hardest part is getting things to bind.

Fluffiness! Everything egg free is so dense! Super excited to try this.

For years I have baked vegan due to my youngest son's severe allergies. I use Ener-G mostly, but I am always looking for new ways!

The biggest challenge is using an egg free replacement is I wouldn't get shells in my baked good!

My biggest challenge is recreating the same consistency in baked goods with an egg replacement. Bob's Red Mill never disappoints, so I'd love to try this product!

The hardest part for me is replicating the structure that the egg protein provides.

Haven't done a lot of egg free baking, but maybe because I haven't had a lot of success with it. Not enough loft, not the right texture, and allergies to some of the more common fruit purees suggested are the biggest problems I've had. If this stuff works, I'm all for trying it and passing it on to others I know who have allergies to eggs or have chosen not to eat them.

Biggest challenge : getting the ratios right. I either have too much or too little of the substitute.

I have found the texture of my baked goods without eggs to be challenging. I am new to gluten and egg free. This product would really help me out.

The most challenging is cost, next recipes that work, availability of products and finally support. Questions I didn't know I had till I tried to change my diet.. thank you

FLUFFY

The most difficult part is getting baked goods to bind together and get fluffy. I've tried applesauce, a banana, chia, and a flax egg. Sometimes it works; other times it doesn't. It's a recipe by recipe thing. I haven't found the perfect replacement just yet but I would be stoked to try this out!

My daughter has developed a sensitivity to eggs. I never realized how hard it is to bake without eggs. Several of the recipes that I have tried have, well shall we just say were flat and lacking in texture. So I am thrilled to have an alternative.

I have an egg allergy.

I love your products. I have been diagnosed with a severe allergy to wheat ( glyadin), soy, milk and eggs. At 55 yrs old, I have now been given the gift of a new healthy life. I have had to learn how to omit allergens from my table and now am open to try egg replacer. Brown rice flour is amazing. Along with almond flour! Thank you so much for excellent products!

The thing I find most challenging about egg-free/vegan baking is achieving the texture I want.

I am allergic to eggs, and it is difficult to find a good egg replacer, I love Bob's Red Mill Products!

So excited to try it!!!

I would love to win this! My sons first birthday is November 29th and we just found out he Is highly allergic to eggs. I want him to enjoy a cake like everyone does on their birthday.

I'm recently aware of my egg allergy, and I find many of the egg free ways of cooking and baking are much more involved and complicated.

Because it either to dry or falls apart

The hardest is getting the binding nature of an egg! Breads and muffins just fall apart sometimes! I'm vegan and my daughter has an egg allergy so we definitely benefit from an egg replacer!

The most challenging? Being 55 years old and JUST discovering that I've been allergic to eggs for my whole life. That means I've developed a love of a wide variety of foods that I can no longer eat. Being unable to partake has had its upside, in that I've lost 20 pounds, but the downside is that I can't have birthday cake with my grandchildren or make Christmas cookies or pancakes to share with them.

I worry about the texture and it holding together and being fluffy. I love to bake, and I hate spending so much time trying to make something come out right, only to have to throw it away because it's terrible.

love to try this as a replacement for fresh eggs.

For me the biggest challenge is the perfect consistency. I'd love to win the Egg Replacer and try it. Thanks for the fabulous opportunity and chance.

the texture is different

The most difficult thing about going egg free is mimicking the taste and richness of a whole egg.

I love baking, and Bobs Redmill product. I use a lot of whey protein to add protein in my meals.

My problem is the texture, my husband is big on texture but its hard to get it right with other substitutes

Going to the store to specifically find different ingredients that I don't normally use unless I am baking is difficult. Trying to decide what egg-free path to take is a pain (e.g. Flax). It can be expensive. When you do it right though, it's delicious!

My biggest challenge in baking egg free is keeping things moist without being rubbery.

So excited to try it!!! My biggest challenge baking egg free is keeping things moist without being rubbery.

I want to try the egg replacer.

My challenge is always texture. Sometimes what I use to replace works... Like pumpkin or applesauce... But other times the texture just isn't right.. Usually too gooey in the middle.

Most challenging for me is replacing a recipe ingredient to make the recipe all plant based for myself & my loved ones......this egg replacer is going to help. Love Bob's Red Mill products. Thank you...

I am new to vegan baking, but having been using bobs red mill for years. Can't wait to try it.

I find flax eggs work great for replacing eggs IN MOST CASES, that is until I realized my body personally doesn't like flax seed! This looks perfect! I can't wait to try it! I know a few other people who are the same way!

The most challenging part of egg free baking is trying to get it all to stick together!

Always looking towards Bobs Redmill to help me follow a vegan lifestyle

My biggest challenge is texture. I want my egg free cakes to taste the same as cakes made with eggs.

I use chickpea water and get a fairly good result, but it is not the same as eggs. I am very excited about this product, though. My granddaughter is vegan and is a baker herself. We have planned a trip into Portland to visit the store and will be picking up this new product along with all the other products we love from Bob's Red Mill!

will be searching for thus product to create the perfect brownie

I'm not allergic but definitely have an intolerance to eggs with an all day long torture if eaten. I can stomach wild, organic eggs better, to a point. Too expensive to bake with though! The hardest thing I find with egg free baking is the wet texture. Almost like it never completely baked thoroughly.

I am vegan and the worst problem I have is with baking. I am not a great cook in the first place and then I try to change a recipe to replace eggs and it never turns out right. I used to live near Bob's Red Mill in Milwaukie, OR, and loved to shop there. Now I live in Hawaii and would love to see this product in stores near me!

Getting baked goods to be nice and fluffy. I find my GF/DF and egg free baked goods can be a bit dense. I miss fluffy baked goods.

I don't find it difficult to replace eggs in my baking and morning pancakes, thanks to amazing and affordable egg replacements like this one. The product also has a longer shelf life than eggs!!

Most challenging for me is taste and texture. But I'm trying :)

So excited to try this new product I am egg sensitive for one. Secondly I'm the only member of my family whose gluten-free. I don't like to waste food so I break down recipes into much smaller servings. This will be absolutely perfect for that!

Binding is the most difficult I think.

Can't wait to try this!

My daughter who has allergies and special needs has found her niche in the kitchen. She loves gardening and then bringing in those fruits and veggies and making some amazing creation with it. Due to her allergies, every single recipe I've come across I need to tweak it, see if a fruit or veggie puree and any other rising agent could make it work- and in which quantity. Sometimes it's a win, sometimes its a "we'll try again". This egg replacer you have now would help take all the guessing, and alpha testing out of our cooking! Wonderful idea for people with allergies or just trying to go vegetarian! thank you for keeping families like mine in mind!

We love your flours and breakfast grains, can't wait to try this out!

I find the hardest thing is texture. Taste is usually great, but I miss the fluffy texture from regular baked goods. For years there have been some recipes I no longer bother trying. I'm looking forward to trying this new product though. Thank you for all of your efforts for those of us with allergies!

Kudos to Bobs Red Mill for your product line! Whether by choice or dietary
restrictions such a allergies, BRM fills
a huge void for those of us who choose
to live a healthier lifestyle! #grateful

I decorate cakes and this would make for an awesome improvement in texture and appearance. I'm always looking for ways to improve the cakes and I can't wait to try this!

What's most challenging for me with egg-free baking is that because I'm gluten-intolerant and have many, many severe food allergies, it's difficult to have to substitute every ingredient in any recipe for something else, typically because making a gluten-free, vegan, soy-free dish or baked good can be complicated, as I'm trying to do as a chef. This is something that's not offered at many places; you either have vegan OR gluten-free, and shot free is definitely difficult, but I'm allergic to soy as well. I just want to cook and bake healthy, delicious foods that won't land me in the ER, so more replacement options for major ingredients would be a great blessing! If I'm already replacing ingredients with applesauce, coconut oil, bananas, etc., there aren't really other replacement options for me, and all those ingredients don't taste so great together anyway.

I'm trying to make more vegan foods in my already vegetarian household . I'm not so good at the breakfast options ; pancakes , waffles etc. I'd love to see if this egg replacer makes it easier for me to make our breakfast without eggs!

I'd keep this around to use when I bake for an egg-allergic friend of the family

I would love to try this for my vegan customers. Is usually very difficult to create recipes for then with out egg. Thank you very much! I have try a few recipes but not been successful!

The most challenging thing about egg replacements is finding good ones or any, for that matter, in mainstream stores.

Being gluten free and vegetarian hasn't been too difficult, but doing vegan gluten free baking just whoops my butt. As a chef who constantly hosts friends, I want to put out desserts as beautiful and as tasty as anyone else's. I know this product will allow me to succeed in the cupcake and cookie making I love to do.

Hello Bob's Red Mill Family! To answer your question about what I find MOST challenging about "egg free baking", I would have to say creating the right texture and taste of whatever it is that I'm baking using the egg replacer. I want the fluffiness, lightness and the rich taste that only real eggs can deliver in the final product! I want folks to not even notice that an "egg replacer" has been substituted for real eggs. The challenge is to recreate with the egg replacer what real eggs will do to the recipe in terms of fluffiness, airyness, texture, mouthfeel and rich taste. Eggs are one of the MOST important ingredients in a recipe's structure and taste, and finding a suitable, affordable and tasty "replacement" for them will be quite the challenge for any serious baker!....... **Thanks for all you do to bring great products to your customers!**

The one thing I would find challenging about egg free baking would be the scrutiny of my family. They are always suspicious of anything new. I would not be able to tell them what the ingredients were until after they tasted it. They have very discriminating taste
buds.

Real eggs make baked goods fluffy and pillowy. The appearance of baked goods, using real eggs, is more appealing to the eye, therefore the mind. Egg replacers should be able to mimic all of that. Making it appealing to the eye and appealing to the taste buds

My biggest issue with egg free baking is getting a good texture!

A lifetime habit of breaking eggs is hard to rethink, but I want to be plant-based now so love that you have given us that option.

I know I can always trust a Bob's Red Mill product to be healthy and meet my needs. Thank you for your wide range of products. I have most of them in my cupboards and freezer. Looking forward to trying the egg replacer and gluten free flour. Thank you for caring about the food we eat.

Baking workout eggs tends to make my treats crumble. They also don't have the right consistency and I never know the right conversion for replacement!

An Egg-ceptional exchange for eggs. I can't wait to try it. Love all of BRM products.

My challenge is the taste and fluffiness that I found hard to bring to my baking without eggs

Most challenging: getting things I bake to taste like their non-vegan version so that my husband can't say he doesn't like it because it doesn't taste the same ;)

The egg replacer I use now does nothing to add lift to baked goods -especially when the baked goods also have to be gluten free (the double whammy). It will be great to just replace a white or a yolk, that is not currently an option either.

Our whole family can't eat eggs or gluten. I have been cooking this way for well over seven years. To get things to stick when baking with egg replacer is difficult because not all are the same so it's hit and miss. The kids get so disappointed when I spent so much money on alternative ingredients and the zucchini bread comes out like mush or even worse hard on outside and goey inside. I have tired banana apple sauce - you name it I've done it! Would love a shot at trying your product for my family of five! Thanks

There's not a lot of options for egg replacement can't wait to try it.

I agree with your comment on not like the specks in some baked goods. I'd also like to see more browning and higher rising and hope that happens here.

My biggest challenge with egg replacers and baking is what you said, don't always like the specks in some of the baked goods and it doesn't brown well or rise well. I hope your's will do that better.

For me, the biggest challenge is the texture. "Flax eggs" and the like are fine, but my vegan baked goods are always somewhat more dense than I'd like.

I just can't bring myself to eat eggs for the
past 3-4 years. I gag and it's the idea of what they actually are. i know that sounds a bit mental, I just cannot. I am gluten sensitive and love to cook and bake. i would be very interested in trying this egg replacement product. what a wonderful idea for all to use. i volunteer pick me!



pick me!

Thanks for the giveaway! Probably the hardest thing(s) to make egg free for me would be Belgian waffles and a dutch baby. I think a Dutch baby just might not be practical, but I think a Belgian waffle has hope.

The biggest challenge is finding the right combo of ingredients to make a dish do what it's supposed to do with the egg (but without). And the hardest item for me to bake is brownies. It seems that there is no substitute for egg that does what an egg does in brownies. I've tried several substitutes. So I'm very curious and anxious to try your substitute to see if I can make scratch brownies with your egg replacer blend.

This is so exciting! I was just reading sugar cookie recipes last night that called for a powdered egg replacer. Now I can try them!

I've had trouble getting the baked good to rise properly and have a nice consistency. Looking forward to trying this!

The most challenging thing about egg free baking is making it look appealing to those that don't understand food allergies. Looking at a bunch of chia seeds in a muffin, when you aren't expecting them is a big turn off for many. As a celiac who also can't have eggs, the challenge of learning to bake gluten free was made easier by Bob's Red Mill and now I can't believe you guys are at it again! So now I can bake things that look good too? Can't wait to try it!

The most challenging thing about not using eggs in cooking for me is getting others on board. I use many alternatives and so far my favorite for baking is Aquafaba. But get a non vegan to try it is almost impossible.

The most challenging part about egg-free baking is figuring out what to substitute for eggs in a recipe. I hear of all these different options (like flax eggs), but I don't know if using them would change the outcome or taste of the recipe. I want to try and use an egg replacer and the fact that Bob's Red Mill has one now that is vegan and gluten free sounds excellent! I can make awesome treats for my friends and family with it! :)

My muffins are always like hockey pucks. Would love to try this. Thanks!

I find it challenging to bake egg free with nut flours.

Keeping baked goods from deflating!

I also can't have dairy so it is hard guess finding foods and recipes to. Made
E

Looking forward to experimenting with this. Since finding out I'm allergic to eggs, I have struggled to bake successfully! Thank you!!!!

I find it hard to get to same results using egg free substitutes.

It's hard to hold my baked goods together Especially when still warm

The most challenging thing about egg free baking is not eating all of the cookie dough

My biggest challenge in egg free baking is having an end product that isn't quite as "fluffy". It's more of a different texture thing for me.

Sometimes it's hard to figure out which egg replacement to use in a recipe because they don't all seem to work the same.

Finding the taste of cardboard.

I would enjoy using this since eggs break easily and make a mess wherever they may land and no refrigeration is needed. Your gf products certainly allow people to enjoy baking and eating with the problem they have .

I can use duck eggs but they are not always available so an egg replacement is necessary to make the recipes I want to make!

Biggest problem is binding. Second biggest is probably texture, depending on what I'm making.

I would love to try this!!! I used to eat eggs all the time but now I can't since I have EOE and theybthink it's linked to dairy. This would be great so I can bake again!!!

Binding! My son is allergic to eggs and while there are plenty of "substitutes" out there, few bins as well as the real deal!

As a vegan, it is trying to find something that doesn't leave my recipes dried out, or tasting like bananas. Substitutes don't always work. Would love to try this.

I bake goodies all the time, and would love to try this and not worry that I may not have enough eggs in my fridge.

My daughter is vegan and loves to cook. This would be awesome for her to try. Thank you for the giveaway! I hope I win!

I don't find any challenges with egg-free baking. If Bob's Red Mill created this product, I know it will be top of the line like all the other products he's provided over the years. I would like to try it to supplement my whole foods plant-based vegan diet. Thank you.

I bake both gluten and egg free, so I find the lack of structure in things like cakes which difficult. Overall I would say the cakes lack the "fluff factor" I normally get from eggs. As well, things like cookies are very crumbly, they don't hold together as well as they should. I would love to try Bob's Red Mill new egg substitute and see if it gives a boost to my baking.

My niece has two sons that cannot eats eggs due to allergies. I have made some eggs free things using something else, but some are seriously lacking in flavor. It's hard to get the right amount of replacement at times.

Love all my Bobs Red Mill products! Currently using flax seed meal as replacement, look forward to trying this maybe even winning it:)

The biggest issue I have baking or cooking without eggs is the consistency of the final product.

Glad to see there is an alternative! As a person trying to eat mainly vegetarian, it's nearly impossible to make pancakes or something for breakfast without eggs! Yay!

My son was actually allergic to eggs when he was younger so I was thrown into a world of no eggs whether I liked it or not. Everything came relatively easy with meals, but when his birthday rolled around, my kitchen was a mess with baking! Desserts were definitely the most challenging for me when it came to egg free baking!

The most challenging part about egg free baking for avid bakers like me, is getting the right kind of texture, fluffiness, moistness & softness. I would love to try this product out as we are strict vegetarians & do not eat eggs. If it lives up to the expectation then I will be able to apply my baking skills efficiently, ending in good results(baked goods) :)

I find proper rising most challeny

Getting good gluten free, egg free brownies is my biggest baking challenge, but banana bread is a close second.

Can't wait to try it! Do you have any recipes to go with it? I am always struggling to pull off a good and fluffy vegan pancake with the other brands. Hopefully I can make it happen with this!

Making thing stick together and not fall apart.

I don't have any good allergies but a few of my friends do. I want them to be able to eat yummy baked goods just like everyone else and have it be truly scrumptious!

What I find the most challenging is finding a substitute that won't make the baked goods too gooey or dense! Or finding a recipe that is just as delicious without listing eggs as an ingredient in the first place.

Things just dont taste right without eggs

In egg free baking using an egg replacer and just getting the right consistency of the replacer.

I love your company and am a long-time costumer, so I'm so happy to see that a trusted company is offering an egg replacer! My biggest issue in vegan baking is that my baked goods often come out far crumblier than traditional baking. There's a noticeable difference in how they often just fall apart when you bite into them! I haven't quite perfected how to rectify this issue, but this egg replacer may be just the ticket.

Getting the right "egg" effect in cakes.

There are a few brownie receipts that just don't turn out with any egg replacements I have used.

When using other egg replacements like flaxseed, the texture always seems to be off. I'd like to try. This in cookies.

The biggest issue I've found with egg substitutes is the lack of "richness" in baked goods. I would love to find one that provides this. I don't have any gluten issues but am a vegetarian :)

I would love to try this new product! I'm a big Bob's Red Mill fan, all of my gluten free baking good come from you. Ever since I found out I can't have eggs it has been a challenge to convert recipes, a lot just turn out flat. I'm looking forward to testing this out on my recipes!

Anxious to try this product! Thank you for your generosity!

The hardest thing about baking without eggs was finding an egg replaced - but I don't think that will be a problem anymore - thanks!!'

Just discovered my son has a food sensitivity to gluten and eggs. I am a big baker, so both have been a big challenge for me. With the holidays coming up soon, to be able to bake something my son can enjoy and will not make him ill would be a blessing!! Between the egg replacer and gluten free mixes I think I can make it a reality!

We eat vegan and gluten free at my house, and never know whether to use ground up flax seeds or apple sauce or something else to replace the eggs. It's definitely very frustrating. My son who has to eat gluten free has a chronic illness, and it's imperative that we keep gluten out of his diet. Would love to win this!

The binding & leavening qualities!

I think the most challenging part of baking is finding the right binder for whatever recipes your making. And some of them taste unpleasant.

The most challenging thing for me is finding a vegan + gf egg replacer that is just as great, or even better, than using flaxseed as an egg-replacer. We found out our little boys are allergic to flaxseed and haven't had much luck!

Egg free baking is tough because hard to replicate the binding action of egg whites and the velvety richness of the yolk!

Bob's egg replacer is definitely worth a try!

The hardest part about egg free baking is getting other people to eat it! When they hear that my cakes are full of chia seeds, they don't want to eat it. I need an egg replacer that will pass the friends and family test!

I can't wait to try this!

I've been attempting to vegan baking for awhile. The most difficult part is either 1.) A list of wacky ingredients needed that I don't have on hand or 2.) Getting the right consistency and flavor. I'm very excited to try this product!

I would love to try it!

Thanks!

The hardest part of egg free baking is just that...we've recently gone mainly plant based and therefore just changing the way we were raised is tough.

Getting the texture right can be a challenge when cooking egg-free.

its difficult to achieve fluffiness that eggs add.

My boy is allergic to all tree nuts, sunflower seeds, peanuts, and eggs. I cheat at times to see if he still reacts. He has eczema really bad and he scratches off and on. I have been using fax seed, but for some cookies cakes brownies it just doesn't turn out right.

This sounds great! I'm looking forward to trying this!

The hardest part is convincing people that vegan baked goods are delicious and they should try them! But, I have had more trouble with cookies then anything else since going vegan.

One of my students is allergic to eggs, as well as gluten. I would love to make baked goods with the kids but it's hard for me to find recipes that are yummy enough that all the other students would also eat. I'm excited to be able to make some yummy treats with them now!

Eggs give a certain moisture and hold to the baked good and without egg I have struggled to find that same texture. I have used soaked flax seeds but I am an old school baker and that has not been the answer. I am excited to try Bobs Red Mill Egg Replacer.

With an auto-immune disease, I am gluten-sensitive and two of my kids are vegan. Biggest challenge for us is, trying to find foods we all can eat. Baked goods are the worst because you can make yummy gf stuff with eggs but then the vegans can't eat it. So excited to try this, especially now that the holidays are approaching.

Challenge: Find a replacement you can't taste (here's looking at you banana, applesauce, or flax).

The second part of this is you have to understand that replacing something in a known, tested recipe might entail adjustments but you have to have it fail before you make any other changes.

I was able to make the switch to gluten fre a king pretty easily. But then when the egg allergy showed up....it's been hard making cookies, cupcakes and muffins. They are all flat and dense. I'd love a chance to give the egg replacer a try!!!

I can't find a good egg sub for great pancakes. Maybe this is it!

The hardest part about baking with no eggs is getting that light fluffy cake :( I've tried so many times to get that nice fluffy texture but I'm disappointed time and time again when it comes out heavy, wet, and gummy

I love to use this to bake for my mom, she doesn't like eating seeds for personal health reasons to this would be a great substitute for when I bake vegan goodies for her. Im already a pretty bad baker without adding egg-free to the mix so hopeful this would make my loafs and cakes a little less unappealing to the eye.

I gave up long ago, so i am amazed at this invention! Can't wait to try it!

Getting good consistency in my baked breads and muffins is so hard now that we are egg free too. The flax meal leaves them really goey and my husband doesn't even want to eat the baked bread. I would love an egg replacer that helps keep that fluffiness!!

The biggest challenge for my egg free baking is finding a replacement that does not alter the texture of my baked goods. Looking forward to trying this product!!!

I am having a hard time finding the right egg substitute for oatmeal cookies. I have tried different ways to make them, but they never come out right.

To me the most challenging thing about egg free baking is making the custard filling in a cream pie or the meringue topping. Also, whatever eggs do in pecan pies, it's just not the same without the eggs.