EGGS AS A BINDER: Replaced with Arrowroot, Soy, Lecithin, Flaxseed Mix, Pureed Fruits or Vegetables, or Silken Tofu. RATION: For each egg you are replacing, substitute with 1/4 cup of the replacement.
EGGS AS LEAVENING AGENTS: Replace with Buttermilk, Yogurt, Baking Soda, or Commercial Egg Replacement Powder. (Generally in bread use)
EGGS AS MOISTURIZERS: Replace with Fruit Juice, Milk, Water or Pureed Fruit