Eggs are important in many baked goods, but they are more important in some than in others. As when making substitutions of any important ingredient, determine the functions of egg in your baked good before selecting an egg replacer. If they serve primarily as a structure builder, they can often be replaced with another structure builder, such as starch. Often, when eggs are eliminated from a formula, the fat must be reduced to rebalance the tenderizers with the tougheners. If eggs are needed for aeration, it is possible that adding more moisture along with an ingredient that holds in expanding steam will work.