A friend is allergic. I have Ener-G egg replacer. Do you like it or do you like alternatives for different applications? I'm going to use it for a meatball this week, but I don't like it for baked goods. I do know about the poor man's cake but what else am I missing when trying to cook for a friend? Is Xanthan gum used for this purpose? She doesn't have any other allergy like gluten.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)