Egg Substitutions By DK @ ChefInYou

"Many want to avoid eggs for myriad reasons – health, culture/religion, likings etc. Although adding eggs makes the end product so much better, it does not mean that we cannot do without it. There might be some compromise in taste and texture but for most of the cases the end result is still pretty much decent sans eggs too. Here is a list which comes handy to me while I am making such a recipe....

Most of these substitutions will work interchangeably for all other baked Goods. I have compiled this list using various resources on net. Keep in mind that using substitutions may affect texture and taste of your baked goods. Please use this list as a guideline and use your discretion to make a substitution in the recipe (depending on what purpose the egg serves in the recipe – as a binder, for adding moistness, for texture etc)"

See ChefInYou for the entire chart