When my son had an egg allergy, I used the following substitutes to replace eggs in baking:
– Use applesauce instead of eggs (approx. 1/4 c = 1 egg) Note: You may need to add 1/2 tsp. baking powder as a rising agent when using applesauce.
– Use EnerG Egg replacer (found in most health food stores)
– 1 T water + 1T soy flour = 1 egg
– 1 tsp. unflavored gelatin (like Knox blox) = 1 egg (to make 1 egg, combine 1 tsp. unflavored gelatin with 3 T cold water. Stir until dissolved. Add 2 T plus 1 tsp. of hot water and stir. When using your own recipes, decrease the liquid called for in your recipe by about 1/4 c to compensate for the water added from the “egg.”)