For those of you who can't tolerate eggs, or for those of us who may run out of egg whites when we're cooking, here is a great page of substitutions courtesy of About.com.
Substitutions
Often times, you can skip the eggs in a recipe if it only calls for one or two. All you need to do is add a couple extra tablespoons of liquid to balance the moisture content of the product.
There are several ways in which to substitute eggs in a recipe. For each egg, substitute one of the following:
As Binders
1/2 large mashed banana
1/4 cup apple sauce or pureed prunes
1 tablespoon ground flaxseed mixed with 3 tablespoons water
1 1/2 tablespoons water, 1 1/2 tablespoons oil, and 1 teaspoon baking powder
Combine one packet of unflavored gelatin with one cup boiling water - 3 tablespoons of this mixture equal one egg
1 tablespoon apricot puree
1/4 cup of soft tofu
1/4 cup soy milk
As Leavening
2 tablespoons carbonated water and 2 teaspoons baking flour
1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising)
Dissolve 1 teaspoon yeast in 1/4 cup warm water
1 heaping tablespoon of soy flour and one tablespoon water
1 tablespoon bean flour and 1 tablespoon oil
1 tablespoon of arrowroot powder mixed with 3 tablespoons water
1 tablespoon cornstarch mixed with 3 tablespoons water
2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn oil, 1/2 teaspoons baking powder, and 2 tablespoons water
For Whipping
1/4 teaspoon xanthan gum with about 1/4 cup of water. Let stand. It thickens, and can be whipped like an egg white.
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Egg Substitutes
