Alternative replacements (quantity per egg substituted for):

Flour:
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use: binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons lecitin

Fruit:
1 egg = 1/4 cup applesauce or pureed fruit (use: binding and moisture)
1 egg = 1/4 cup pumpkin puree or squash puree (use: binding and moisture)
1 egg = 1/4 cup apricot or prune puree (use: binding and moisture)
1 egg = 1/2 mashed banana (use: binding and moisture)

Nuts & Seeds:
1 egg = 3 tablespoons nut butter
1 egg = 1 tablespoon ground flax seed + 3 tablespoons hot water (let stand 10 minutes)
(use: binding and moisture)
1 egg = 3 tablespoons ground flaxseed + 1/8 teaspoon baking powder + 3 tablespoons water
(let stand 10 minutes; use: leavening)
1 egg – 1 teaspoon psylium seed husk + 1/4 cup water (let stand 5 mintues; use: binding and moisture)

Soy:
1 egg = 1/4 cup silken tofu (use: binding and moisture)

Starch:
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon Ener-G Egg Replacer + 2 tablespoons warm water (whisk to froth; use: leavening)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder
+ pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use: leavening)

Other:
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use: leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use: moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use: moisture and binding)
1 egg = 3 tablespoons mashed beans (use: moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use: moisture and binding)

Egg White Substitutions

1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use: leavening)

Egg Yolk Substitutions

1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use: moisture and binding)

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