As binding agents, eggs are a standard ingredient in most baking recipes. They also provide moisture and volume to baked goods such as cakes, cookies and muffins. If you're a vegan, have an egg allergy, don't like the taste or simply find yourself out of eggs, use an egg substitute in a pinch.
Flaxseeds to the Rescue
Replace eggs with flaxseeds in baking recipes. Combine 1 tablespoon of flaxseeds with 3 tablespoons of water to substitute for a whole egg. Prepare the flaxseed mixture by whisking ground flaxseeds with water in a bowl until it becomes a gelatinous, sticky mixture. If you don't have pre-ground seeds, grind whole seeds in a food processor or blender.
Fruit Purees Fill the Bill
Fruit purees, particularly bananas and applesauce, are suitable alternatives to eggs in recipes. The mashed fruits add moisture, vitamins, minerals and fiber. Choose your substitute carefully: Fruits impart a stronger flavor to your baked goods. The Kitchn recommends replacing every whole egg in recipe with one mashed, ripe banana or a tablespoon of applesauce.
Tofu Takes the Cake
Replace eggs with tofu in dishes that require a lot of eggs such as custards and quiches. Substitute 1 egg in a recipe with 1/4 cup of pureed soft, or silken, tofu. Post Punk Kitchen notes that pureed tofu has little taste, which makes it an ideal replacement for eggs in cake recipes, particularly rich, dense cakes and brownies. Using tofu in cookie recipes may produce a final product that is fluffy and "cake-y" versus crisp and chewy. To avoid this characteristic, add 1 tablespoon of arrowroot or corn starch to the recipe.
Veggie Purees, Pure and Simple
Veggie purees also make suitable egg substitutes. Pumpkin, sweet potato and other squashes such as zucchini add moisture as well as nutrition, including vitamin A, and fiber for a healthier baked end-product. Try subbing 1 egg with 1/4-cup mashed potatoes or canned pumpkin or 2 tablespoons of potato starch.