I want to heartily recommend using powdered whole eggs for all your baking, they don't taste different at all. I have used them for at least 21 years, since we moved to North Carolina. I never have to worry whether I have eggs in the fridge for baking. (I only use them for baking. I use real eggs for scrambling, boiling, etc.)
You just use 1 Tablespoons of egg powder and 2 Tablespoons of water to substitute for one egg in a recipe. Easy!
P.S. I was asked where to buy this product. I order it from Emergency Essentials. Their website is www.beprepared.com.
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