Our nephew was allergic to eggs so my sister learned to substitute water for the eggs in a baking mix! Although my late husband could tolerate eggs baked in something, eating an omlette often caused him to break out in hives. I left eggs out of most recipes, no eggs in Challah or any home baked products. I tried egg substitutes but realized plain water worked too!
To make something rise in baking, one gently stirs in vinegar (a weak acid) at the end of a recipe containing a base like baking soda.
More specifically, Vinegar + Baking Soda = (Sodium ion + acetate ion) + CO2 gas + water
I remember from Chemistry class, Acid + Base = Salt + Water (plus CO2 gas in the case of baking soda).
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