Grind up 3 tablespoons of flax seed (I used a coffee grinder). Mix with one tablespoon of water.

The above recipe is the equivalent of one egg.

When it works best:
Dense cakes and brownies, and in smaller quantites for lighter cakes and fluffy things (if the recipe calls for 3 eggs only use 2 “tofu” eggs”). Whizzed tofu leaves virtually no taste, so it is an excellent replacer in cake recipes. In cookie recipes, it may make the cookie more cake-y and fluffy than anticipated, add 1 teaspoon of starch to the recipe (such as arrowroot or corn starch) to combat that. It may make pancakes a little heavy, so it is not recommended as a quick replacement for eggs in pancakes, although it could work well with a little experimentation.

Where to get it:
Health food store shelves, and in some supermarkets.

Bananas
How to use it:
1/2 banana blended until smooth or mashed well= 1 egg.
Bananas work wonders as an egg replacer in baking, which is the reason many banana bread recipes don’t require eggs. They hold the air bubbles well, make things nice and moist, and impart a nice flavor. However, you don’t want everything tasting like banana, so use in things where the taste won’t be intrusive. I’ve also noticed that baked goods using banana brown very nicely.

When it works best:
Quick breads, muffins, cakes, pancakes

Tip: Make sure bananas are nice and ripe and have started to brown.

Where to get it:
Just kidding, I think you can figure this one out.

Soy yogurt
How to use it:
1/4 cup soy yogurt = 1 egg.
Soy yogurt works a lot like whizzed tofu as an egg replacer. It makes things moist and yummy.

When it works best:
Quick breads, muffins, cakes

Where to get it:
Health food stores, yuppyish supermarkets.

sorry that’s all i got!!!!!!!