Eggs have two functions in baking: Binding or thickening and leavening (leavening is what makes baked goods light and fluffy.) Identifying their function in a particular recipe will help you decide with how to replace them. Different egg replacers will work best in different recipes. Be prepared to do a little experimenting in deciding on your egg replacements.
In cookies and muffins, no binding agent is generally needed. In quick breads and cakes both leavening and binding is needed.
List of egg replacement possibilities:
(Increase baking powder by teaspoon per cup of flour used) if you use #1
1. Banana – 1/4 mashed banana to each egg
2. 1 large egg or 3 tablespoons unsweetened applesauce or other fruit purée + teaspoon baking powder
3. 1 tablespoon flax meal + 3 tablespoons hot water. Let stand while occasionally stirring for about 10 minutes or until thick. Use without straining.
4. 2 large eggs or 1 tablespoon arrowroot powder
5. 2 tbsp cornstarch = 1 egg
6. 2 (heaping) tbsp potato starch = 1 egg
7. 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
8. 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
9. 1 banana = 1 egg in cakes
10. 2 (heaping) tbsp arrowroot powder = 1 egg
11. 1 12/oz can of soda can be used = 3 eggs (can also be used for the egg/oil substitution in a recipe)
12. Use Agar Powder – For each egg white, dissolve 1 tbsp plain agar powder in 1 tbsp water. Whip, chill and whip again. = egg white substitute
Lemon juice can be substituted with vinegar