Eggs

Eggs serve many functions in cooking. They function as binders, holding ingredients together. They provide a light and airy texture to baked goods, often referred to as leavening. They also provide moisture to food to keep it from drying out. When you are using egg substitutes, keep in mind the purpose of the egg in a recipe. This will help you determine what you can use as a substitute. Many times when a recipe only calls for one egg, you can simply omit the egg, and the recipe isn't noticeably affected. In that case, just add a bit of liquid to replace what the egg would have provided.

Instead of eggs for baking and binding try:
(Each equal 1 egg)

Least likely to change flavor of finished product:
• Ener-G Egg Replacer - 1-1/2 tsp of egg replacer with 2 tbsp of water
• 2 tbsp corn starch
• 2 tbsp arrowroot flour
• 2 tbsp potato starch
• 1 heaping tbsp soy powder + 2 tbsp water
• 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water
• 1/4 cup plain puréed tofu for 1 egg (blend tofu smooth with the liquid ingredients before they are added to the dry ingredients.)
• 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder

Flavor may be detectable in finished product:
• 1 banana (the more ripe the banana, the sweeter it will be) + optional 1/2 tsp. baking powder which helps the final product be less dense)
• 1 tablespoon of finely ground flaxseeds whipped with 1/4 cup of water
• 1/4 cup applesauce
• 1/4 cup mashed potatoes
• 1/4 cup canned pumpkin or squash + 1/2 tsp. baking powder
• 1/4 cup puréed prunes + 1/2 tsp. baking powder
• 2 Tbsp. mashed banana + 1/2 tsp. baking powder

Best in casseroles, veggie burgers, veggie “meat” balls:
(2 to 3 tbsp. of any of the following for each egg)
• Tomato paste
• Arrowroot starch
• Potato starch
• Cornstarch
• Whole-wheat, unbleached, oat, or bean flour
• Finely crushed breadcrumbs, cracker meal, or matzo meal
• Quick-cooking rolled oats or cooked oatmeal
• Mashed potatoes, mashed sweet potatoes, or instant potato flakes
• 1/4 cup tofu purée with 1 Tbsp. flour.

1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again.