Most “egg substitutes” only work well for a specific use case of eggs, and not for others. E.g:

• Aquafaba (chick pea water) whips up like egg whites and can be used to make sponge cakes, merengues or similar fluffy sweets.

• Chia or flaxseed/linseed are a good replacement binder for muffins and denser cakes (and good for fibre and protein too).

• Tapioca starch and baking powder can also work to give a bit of leavening for muffins (McKensie brand vegan baking egg subtitute is this).

• Ground cashews and/or avocado can be used for some richer desserts like mousses.

• Kala Namak, a dark sulphurous salt which adds the smell and flavour of egg yolk, but doesn’t add texture like the above stuff.

• Tumeric is often used to add a bit of yellow colour to make vegan omelettes and scrambles look like eggs.

I haven’t yet seen any subsitutes that are a straight drop in for all purposes of eggs, usually you have to use several depending on the recipe.

From the ABC news article - excerpts from the victim impact statement:

“The abuse has had long-lasting effects on my mental health,” he wrote.

“I struggle to maintain existing relationships, let alone form new ones.”

Mr Richardson said he had been diagnosed with post-traumatic stress disorder and described “overwhelming” panic attacks.

“The trauma continues to affect my daily functioning,”

The court also heard Hay was previously convicted of assaulting Mr Richardson, after a member of the public reportedly witnessed Hay slap her then-husband in a carpark and called the police.