Egg-less Baking

Notes from: The Joy of Vegan Baking
In the twentieth century people perfected the are of eggless baking because animal products were "luxury foods."  Baking without eggs means you can lick to bowl without worrying about salmonella! While it may feel like you are learning to bake all over again, baking without eggs will become natural in no time.

"Chickens' eggs perform various functions in baked goods, from binding and leavening to adding moisture and richness, all of which can be replicated as well- if not better- with healthful, plant-based ingredients."

Vinegar and Baking Soda
When baking soda mixes with an acidic ingredient, such as vinegar, it releases carbon dioxide that forms bubbles.  When heated these bubbles expand and help rise or lighten the product. Try 1 tsp baking powder and 1 tsp vinegar, works well in cakes and quick breads.

Ground flaxseed
Flaxseed is the most concentrated form of omega-3 fatty acids.  For best results, buy whole flaxseed and grind it in a coffee grinder. Store in glass container in fridge or freezer. For each egg you replace, whisk 1 tbsp ground flaxseed with 3 tbsp water until thick and creamy, try a blender or food processor. Works well in grainier or nuttier baked goods, waffles, pancakes, breads, muffins and oatmeal cookies.

Banana
When shopping, go for fair trade bananas. Bananas are a great binder. Half a mashed banana could replace 1 or 2 eggs. Don't use bananas if you don't want any banana flavor. Use in breads, muffins, cakes or pancakes.

Applesauce
Choose organic and local. Binding agent and lower the fat! 1/4 cup unsweetened equals one egg. 3/4 to 1 cup equals 1 cup butter or oil. Try only replacing half. Works best with moist baked goods, cakes, quick breads and brownies.

Silken Tofu
Calcium and iron contents vary according to brand, so check first, and go organic. Whip 1/4 cup in a blender or food processor until smooth and creamy, leaving no chunks = one egg. Use when you want rich flavor, brownies and moist cakes.

Commercial Egg replacer, such as Ener-G or Bob's Red Mill Egg Replacer
Dry products that will last forever in your cabinet. 16 oz box of Ener-G will replace 112 eggs, and it will save you a ton of money! Downfall- doesn't add nutritional value like bananas, tofu or flaxseed. Follow directions on the box for mixing amounts, whip in blender or food processor until thick and creamy. Works best in cookies.

For sauces, gravies, custards, desserts, beverages, "egg wash" for pastries there are a lot of choices.
For thickening: Kudzu, Agar, Arrowroot, Cornstarch, Flour, Nut and Seed Butters.
For Glazing: Oil, nondairy milk or butter