Any of the following  recipes are equivalent to 1  large  egg.  When replacing eggs, it is critical to determine first the function of the egg in the recipe as eggs can serve many functions (i.e. binder,  leavening agent [for rise], emulsifier, etc.)   An egg replacement that works well in one application may not work well in a different application.  MOST recipes or mixes requiring 1-2 eggs are in most cases using the egg to provide binding, moisture, and/or emulsifying properties.  In these cases most any recipe below will suffice.  Recipes or mixes calling for 3 or more eggs typically are using the eggs to provide leavening or rise, in addition to the other functions.  These recipes need some kind of baking powder or baking soda and acid to work properly.  See  http://www.allergygrocer.com/id884.html for more details.  

Please note: the below egg recipes using baking powder and/or baking soda require you bake the product immediately afterwards.

Allergen  Note :   Most  Egg  '' substitutes" sold in supermarkets contain real egg products and should not be confused with  true egg replacements  that are totally free of egg. 

For egg white substitute : omit oil or other fat suggested  from below recipes :

BINDING:

1 tablespoon unflavored  unsweetened gelatin dissolved in 1 tablespoon cold water + 2 tablespoons boiling water (beat until foamy and thickened)

1 /4 cup banana or other fruit puree (whipped or beaten)

1 /4 cup firm, drained tofu (whipped in blender or beaten prior to adding to recipe)

1-1/2 teaspoons of Ener-G  Foods Egg Replacer  +  2 tablespoons  lukewarm water  (increase the amount of Egg Replacer powder to 1 heaping tablespoon for any wheat-free recipes) 

LEAVENING:

1-1/2 teaspoons of Ener-G  Foods Egg Replacer  +  2 tablespoons  lukewarm water  (increase the amount of Egg Replacer powder to 1 heaping tablespoon for any wheat-free recipes) 

1 tablespoon ground flaxseed meal + 3 tablespoons water + 1 tablespoon mild flavored cooking oil + 1 teaspoon low sodium baking powder + 1 teaspoon tapioca or potato  starch or corn starch.  Combine all ingredients using a whisk in a medium sized bowl, to allow room for the ingredients to expand.  Allow  mixture to stand five minutes,  whisk again and then add to recipe.

1/ 4 teaspoon agar powder + 1 /4 cup  lukewarm  water + 1 teaspoon  low sodium baking powder .  Whisk  all ingredients together well  before adding to recipe .  


1 / 2 tablespoon agar flakes + 1 / 4 cup water + 1 teaspoon  low sodium baking powder- In a  large  microwave safe container, combine water and agar with top on cook on high in microwave for 45 seconds. Carefully remove  container from microwave and whisk baking powder into mixture. Use caution, the baking powder causes a rapid expansion of the liquid and has a tendency to foam over.

1 tablespoon flaxseed meal + 3 tablespoons  lukewarm water .  Combine  ingredients in sauce pan over medium heat and bring to a boil.   Remove from heat and whisk mixture together bringing to a white froth.  Allow  mixture to stand for 3-5 minutes, or until gels together.  Strain to remove particles, if desired.

2 tablespoons liquid  [room temperature water or milk or substitute] + 1 tablespoon potato  starch OR tapioca starch + 1 /2 tablespoon shortening + 3 /4 teaspoon  low sodium baking powder


1 tablespoon  any mild flavored oil + 1 tablespoon apple cider or wine vinegar  or lemon juice  + 1 teaspoon  low sodium baking powder + 1 teaspoon  potato starch  or cornstarch or arrowroot + enough carbonated water[plain soda water) to equal  a total of 1 /4 cup .  Combine  all ingredients in a medium size bowl  to allow room for the ingredients  to  increase in volume as baking soda and vinegar react. Whisk, then add per  mix or recipe  instructions.