Substituting for eggs in recipes????

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!!!!!!!!!!!!!!

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.

This thread http://forums.teamestrogen.com/showt...=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.

Thanks for the great info Thorn. Big help.

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. I'm a big fan of bananas or cornstarch and liquid as egg replacers.