Eggs are used in baking, cooking and food production to perform functions such as binding, leavening and emulsifying. Or they may be the star of the show as in omelettes, scrambles, salads and quiches. There are a great variety of plant ingredients that work beautifully in place of eggs for all these things. The choice of which to use depends on what is being made. Keith Hughes will join us as a demonstrator again this year to show and tell some tips on replacing eggs.