When baking, I often end up working with egg substitutes based on what I have on hand at the moment. I know a few egg substitute tricks including applesauce, flaxseed, chia seeds, or store-bought substitutes such as Vegg and Just Egg (pea protein-based), but the results are inconsistent. I want to better understand when I should use which substitute depending on the type of bake (i.e., cakes, cookies, brownies, quickbreads, etc.)
What are the appropriate vegan egg substitutes for different types of bakes? When is applesauce better than a flaxseed "egg" or vice versa? Is there a better substitute when the goal of the egg is emulsification vs structure vs leavening (or a combination)?