I have been experimenting with egg replacer, and while it works great in pancakes, it's been a major disappointment in cakes for me. The package says you can replace eggs with it in all your baked goods. What am I doing wrong that it makes my cakes come out so thin and rubbery and dense, barely rising at all? Also, can it be used to dip veggies and meat in, which will then be breaded and baked? Can it be used as a binder in meatballs or potato pancakes and vegetable fritters?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)