you cant because there is no substitute for eggs in baking
Commercially available egg substitute.
No, you shouldn't really substitute for eggs, but usually water and oil are used to substitue. (Not one or the other, a little of both)
No, the eggs are there to keep it all together after baking, milk will not do that for you.
I'm sorry, but you can't substitute oil and water for eggs.
It won't be brownies anymore if you do that. > Baking soda is not a substitute for eggs in any recipe. They are completely different things with different functions in baking.
Yes. Eggs came first, they are a standard item in baking. Eggbeaters were developed as a substitute for real eggs, to help people cut down on the amount of cholesterol in their diets.
Baking soda/Bicarbonate of Soda are the best egg substitutes.
You can substitute baking powder for baking soda, but keep in mind that baking powder is not as strong as baking soda so you may need to use more. Additionally, you can try a mixture of cream of tartar and baking soda as a substitute.
It could be used depending on what you are baking. A better substitute would be Stevia.
You can substitute baking soda for baking ammonia in recipes. Use 1/4 teaspoon of baking soda for every 1 teaspoon of baking ammonia called for in the recipe.
Baking powder and salt.