Instead of using two eggs, I place 2 tablespoons ground flaxseed meal and 6 tablespoons of water in a microwaveable container for each egg replaced. Microwave for about one minute. Stir. Let it rest and gel up while you prepare the rest of the recipe.

Before we went soy and corn free we also had good luck using either a heaping tablespoon of soy flour or cornstarch mixed with 1 tbsp. of water for each egg.

You can also use about a 1/4 cup of applesauce, mashed bananas, canned pumpkin or squash, or pureed prunes in a baking recipe calling for 2-3 eggs. You’ll want to add some extra baking powder (about 1/2 tsp.) to keep it the final product from being too dense.

Firm tofu will work well for replacing eggs in salads (if you can tolerate soy and the way tofu looks!)