Egg Replacements

     First off let me say that I LOVE eggs!!  Scrambled, omelets, in cakes, they are a staple at our house.  However, there are times (like when you are in the middle of making brownies) when you realize that you are out of eggs.  There is that moment of panic, then you start wondering how to put the already mixed batter in the fridge until you can replenish your vanishing stockpile of eggs.  I will admit that I am guilty of doing this. 
     I have compiled a list of foods that you probably already have in your pantry, that can serve as egg substitutes.  Notice I say substitutes, because I have yet to find something that can exactly replace the amazing egg.

• 1 egg = 1/4 cup applesause or mashed banana
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup pureed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again

     Make sure that the replacement is compatible with what you are making.  For example, applesauce would go best with something sweet like a cake or brownies.  If you are making cookies the eggs act as a binding agent and would best be replaced with potato starch or 2 Tbsp. of arrowroot powder.  

     Now I am hungry for cake, mmmmmmm...