Egg Substitutes

Even if you can eat eggs, these are great because you can throw them in recipes if you are out of them. I use egg replacer sometimes for the kids just so they can lick the batter and I don't think twice about it. I have selected a number to highlight from "Go Dairy Free" by Alisa Marie Fleming

• Applesauce, mashed bananas or pumpkin puree (for quick breads, muffins, pancakes,etc). Just make sure you pick a recipe with compatible flavors. For a lighter texture add an extra 1/2 tsp of baking powder to the recipe.1 egg= 1/4 cup fruit puree
• Ground flaxseed. This suits heartier baked goods such as pancakes, bran muffins or cookies. Purchase them whole and ground them in a spice or coffee grinder. 1 egg = 2-1/2 TBS ground flaxseed + 3 TBS hot water. Whisk and let sit a minute before adding in order for it to thicken.
• Chia seeds.  They don't need to be ground and work similarly to flax seeds in recipes. 1 egg = 3 TBS hot water
• Vinegar. As long as the recipes has another rising agent (such as baking powder) vinegar works well as an egg substitute in general baking. 1 egg = 1 TBS white vinegar
• Burger binders. Tomato paste, arrowroot starch, potato starch, mashed potatoes, finely crushed breadcrumbs, sweet potatoes. 1 egg = 2 to 3 TBS burger binders mentioned above
• Powdered egg replacer by Ener-g (www.ener-g.com) 1 egg =1-1/2 tsp egg replacer + 2 TBS of water
• Soy flour. 1 egg = 1 heaping TBS soy flour + 1 TBS water
• Cornstarch. 1 egg = 2 TBS cornstarch + 2 TBS water
• Baking powder. 1 egg = 2 tsps baking powder + 1 TBS oil + 2 TBS water (make sure it is gluten-free if this applies to you)
• Chia seed and water. Use one TBS of chia seed with 3 TBS of water to equal one egg. Stir, and let sit. Stir some more and let sit again until it thickens to a gel. 

Does anyone have a favorite egg replacement for meatloaf?