I only know of Orgran 'Egg' Replacement for cooking, or things like pureed fruit in baking. Any other suggestions ?
I use Ener-G egg replacer in things like breads & cakes. When I don't need the "egg" to rise, I will also use: banana applesauce tofu cooked, pureed pumpkin or carrot (really good in sweetbreads!) or ground flax with water
A tablespoon of soy flour+tablespoon of water for each egg called for. Or, two tablespoons cornstarch+two tablespoons of water for each egg called for.
yeah just heat it up on the stove with just a little bit of water for a few minutes, gives it a great and healthy egg consistency
I use ground flax, but take it a step further for a really good egg replacer perfect for cookies, pancakes, and quickbreads. SweetBriar's Special Egg Replacer Use 1 T flaxmeal, 1 t soy flour, 1/4 t. soy lecithin granules (optional), and 1/4 cup water per egg. If the egg is used as leavening in the recipe, add a little extra baking powder, say about 1/4 t. or more, depending on what other leavening agents are used. Put it in a blender and blend. If there is an oil measure, you can add it too. Blend for about a minute, and then whip it until it is thick and extra fluffy. Use a rubber spatula to gently fold the mixture out of the blender. This performs far better than just flaxseed and water in recipes, although I do use that, too.
