About other egg uses
Don't miss eggs, not baking, but there is a function of eggs that is missing - the binding capacity for coatings. I have tried vegan "fried" (I actually bake everything) things like seitan or tofu but the coatings will not adhere. Most recent fail was a tofu "chicken nuggets" where all the lovely coating ended up in the dish while I was eating pretty much just tofu. Some dropped off on the baking sheet, more when I put it in a container to store and the rest when I took it out to eat. Will flax "egg" substitute function here? Has anyone tried it?