This would be a great feature! There’s many great cooks and bakers out there who might have these sorts of odd, situational substitutions down to a science.
I also like the extension, I’ve been trying to cut out more animal-based products and I’m excited to try it out. I look forward to seeing how it will continue to develop!
I read about people with egg allergies tolerating duck eggs and immediately ran to an Amish market that carried them and excitedly ate just a few grams of the resulting scrambled eggs and spent the night vomiting and developing a full body rash.
I’ve been tempted to try quail eggs, as the same Amish market has them as well. But besides being worried of suffering a similar fate as the duck eggs, or in a cruel twist of fate, I can tolerate quail eggs and am forever forced to use many tens of these mini eggs when following a recipe or making an omelette!
Just egg was such a great experience, I actually teared up when I ate my first bacon, ‘egg’ and cheese bagel. Such a cool product.
As someone who’s been allergic to eggs their entire lives, and tried every egg substitute under the sun, I find that the best course of action in replacing eggs in a recipe is simply finding a recipe that was developed without eggs, rather than do direct substitutions.
I like to think I’m a pretty good cook and okay baker and understand different egg substitutes and where and when to implement them based on the function of eggs in the recipe, but 99% of the time I’m left eating a sweet that turned out like total garbage.
But following recipes that are egg free from the start makes it more like 75% of the time it turns out great!
I also like the extension, I’ve been trying to cut out more animal-based products and I’m excited to try it out. I look forward to seeing how it will continue to develop!