Baking without eggs is an art form - one that this expert has mastered. Here are three ingredients Sabrina Rudin says will make your eggless cookies great.

Two egg whites—or 1/4 cup of fat-free egg substitute—can replace 1 whole egg. Of course, that’s not a solution if you’re looking to make an egg-free recipe!

For one whole egg, use 57 grams (¼ cup) and for one egg white, use 29 grams (2 tablespoons). What it can do: Add moisture and, if beaten to peaks, provide lift.

It’s got a texture very similar to egg whites, and whips up almost the same way. It’s a great vegan substitute for foods that use only egg whites, including meringues, macaroons, and marshmallows.

In general, for every egg you would have used in a recipe, substitute 1/4 cup applesauce. Optionally, add 1/4 to 1/2 teaspoon of baking powder per egg to give more “lift” with the additional ...

Since they now say that you shouldn't eat raw cookie or other dough that has eggs in it, I have a question: If you use egg substitutes, then is it OK to eat dough? We took your question to the ...