Strictly vegetarian but love to bake? Here are some suggestions to replacing eggs in a recipe that you want to try out. Remember that the replacement has to match the work egg is meant to in the dish which is being a binder, or bringing in lightness or adding moisture. The following are measurements to replace one egg in a recipe.
To moisten
Add a tablespoon or two of soy milk, fruit juice, or water. Even some baking powder might do the trick. This works for cookies and pancakes.
To add bulk
l Use fruit purees. Though these add some flavour and make the product a bit denser, they work well. Applesauce is a popular egg replacer. Use one fourth cup of applesauce for an egg. Add extra 1/2 teaspoon of baking powder to the recipe to eliminate the density.
l Another fruit option is using half a small mashed banana.
l A quarter cup of tofu.
l One tablespoon of finely ground flaxseeds with 1/4 cup of water. If you aren’t too keen on the brown flecks, strain the mix. This option can dry out the dish, so consider other ingredients before you go with this option.
l Two tablespoons of cornstarch with two tablespoons of water.
l One tablespoon of vinegar with a tsp of baking soda.
To bind
l Breadcrumbs or ground-up cracker biscuits
l Arrowroot starch
l Potato starch
l Cornstarch
l Rolled oats or cooked oatmeal
l Mashed potatoes
l Tofu