What Eggs do
Finally, there are some odd-ones such as using eggs to help a create crumb coat adhere, making a meringue, or adding flavour.
Guide to Egg Replacers
What: Chick Pea Water or Cooking Water from another White Bean (aka Aquafaba)
How Much: 3 tablespoon
Properties: The water from a can of beans (non-salted) or the condensed starchy water leftover from cooking them at home, can be beaten to make meringues, royal icing, pavlova, basically anything besides angel food cake. It can also be used as-is to replace whole, un-whipped eggs.
Best Fit: Pretty much anything you can think of! Mayo, meringues, cookies, loaves, brownies, pancakes. See the amazing things other people have come up with here
Recipe Using Flax
How Much: ¼ Cup of flour added to your dry ingredients and ¼ water or almond milk in your wet ingredients.
Properties: Because of the high protein content in chickpeas, this flour acts a lot like eggs. It helps bind without making dishes too heavy. Although I enjoy the flavour, the distinct beanyness isn't for everyone. Try not to use more than 1 egg equivalent to avoid an overwhelming flavour.
Best Fit: Cakes, muffins, cookies, quick bread, waffles, and pancakes.
And a few helpful tricks:
Turmeric - Adding a pinch to help achieve a golden colour to your breads and custards
Bread crumbs, Flour or Ground Oats - The Perfect binder to add to veggie burgers
Tahini or Nut Butters - Also good binders for veggie burgers, falafel, quinoa patties, etc.
Melted Coconut Oil with a Splash of Plant Milk - To brush on breads for a golden crust
Tofu: I left this one out as I am not a big fan of soy, but yes, you can use silken tofu to replace eggs in baking as well as firm tofu in scrambles and sandwiches.