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"There is no substitute for eggs at the moment AFAIK" It depends on what form you're using the eggs in. I don't think there's any substitute for hard-boiled e

"There is no substitute for eggs at the moment AFAIK" It depends on what form you're using the eggs in. I don't think there's any substitute for hard-boiled eggs, or sunny-side-up fried eggs, for example. However, tofu-scrambles make a good substitute for scrambled eggs, in my experience. There are also a million substitutes for eggs in baking. "despite many probably pointing me to all the oat/nut/soy milk replacements none of them comes even close to real milk for me" Ok, they might not taste like milk per se, but I find some soy milk and other nut milks taste much better than ordinary milk.. though different. Many of them do tend to be sweeter, and I personally like that.. they taste more like a dessert to me, which I'm usually fine with. Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose, are still pretty expensive).

porker 6y ago
> Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose, are still pretty expensive). Have you tried allulose? I can't get it in my country, but it sounds better than others.
- pmoriarty 6y ago
  "Have you tried allulose?" I have, actually. It's ok, but I find it a lot less sweet than sugar, so I have to use maybe 2x to 3x as much as I would regular sugar.. add to this that it's probably 10x as expensive as sugar and it is just way too expensive for me. Not to mention that at least the brand I tried was a lot finer than ordinary table sugar, and was closer to powdered sugar in consistency. This is ok for some applications, but not others. I found tagatose to be much, much better, as it's virtually indistinguishable from sugar for me. It's also way more expensive than sugar, but at least it's comparable to sugar in sweetness, so you only have to use about as much as you'd use of regular sugar. Tagatose also doesn't have any weird aftertaste to it, unlike stevia, for instance. Overall, it's by far the best sugar substitute I've ever tried, and would highly recommend it.
  - porker 6y ago
    Thanks, that's really helpful. I'm a heavy user of xylitol at present and find it okay but not great for all baking. Does Tagatose caramelise? That's one of the things xylitol won't which is frustrating for some recipes.

porker 6y ago

> Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose, are still pretty expensive). Have you tried allulose? I can't get it in my country, but it sounds better than others.

pmoriarty 6y ago
"Have you tried allulose?" I have, actually. It's ok, but I find it a lot less sweet than sugar, so I have to use maybe 2x to 3x as much as I would regular sugar.. add to this that it's probably 10x as expensive as sugar and it is just way too expensive for me. Not to mention that at least the brand I tried was a lot finer than ordinary table sugar, and was closer to powdered sugar in consistency. This is ok for some applications, but not others. I found tagatose to be much, much better, as it's virtually indistinguishable from sugar for me. It's also way more expensive than sugar, but at least it's comparable to sugar in sweetness, so you only have to use about as much as you'd use of regular sugar. Tagatose also doesn't have any weird aftertaste to it, unlike stevia, for instance. Overall, it's by far the best sugar substitute I've ever tried, and would highly recommend it.
- porker 6y ago
  Thanks, that's really helpful. I'm a heavy user of xylitol at present and find it okay but not great for all baking. Does Tagatose caramelise? That's one of the things xylitol won't which is frustrating for some recipes.