Substituting for eggs in recipes????

[jusdooit]

Need your help ladies. I have food allergies and that can make cooking very complicated. I am allergic to eggs, which makes many baking projects (as well as other things) almost undo able. I have a recipe for bran muffins I would like to make but it calls for eggs and buttermilk (which I am also allergic to). I have read where many of you substitute soaked flax seed for the binding properties of eggs. How do you know how to convert? One egg equals xxx flax seed. I would appreciate any help on this. And yes I will post the recipe.

Thanks!!!!!!!!!!!!!!

[tulip]

There are several vegans here who might chime in. I know you can use applesauce in place of butter in muffins. I'm not sure about eggs, though, but there must be an easy answer.

[Thorn]

This thread http://forums.teamestrogen.com/showthread.php?t=35087&highlight=vegan+dessert has lots of information.

One egg: 1T of flax seed + 3T of water, milk or faux milk. Mix well. Let sit a few minutes and whisk until it looks eggy.

Buttermilk can be substituted with a cup of faux milk and ?1 Tsp? of vinegar.

There is also a product called Ener-G (powder) that is an egg substitute. It is basically tapioca starch and some leavening. Flax works well if the egg is in for binding; Ener-G works (or flax + a little baking powder) works if the egg is in the recipe for leavening.

[jusdooit]

Thanks for the great info Thorn. Big help.

[Atlas]

It really depends on how many eggs the recipe calls for and what function they play. Some things that just call for one egg, especially cookies or muffins, can substitute about 1/4 c. liquid and a few teaspoons of cornstarch. I could rattle off all the different things, but this website does it much better - Post Punk Kitchen (http://www.theppk.com/veganbaking.html). I'm a big fan of bananas or cornstarch and liquid as egg replacers.