When one of my daughters went Vegan, I tried to adjust many recipes to use
egg replacer. One thing became immediately apparent - eggs are really
needed to permit the use of oil in many recipes, e.g. cakes. Some of the
early recipes basically slid out of the pan! Thankfully she reverted to
being a regular vegetarian and the problem went away.

Don

At 09:59 AM 1/22/2001 -0500, you wrote:
  I was wondering if you have ever tried
>mixing the oil into the eggs in a recipe to make a type of "thick mayonnaise"
>before mixing the other ingredients.   The oil and eggs form an emulsion and
>may
>give the cake or cookies more body.