This is written (with love) for Milica who is allergic to eggs and for Emmy who is a vegan.

Adding eggs makes food better but that doesn’t mean we can’t find a substitute for them. I notice a definite compromise in taste and texture but the result is still acceptable.

Silken tofu/tofu
(1/4 cup blended silken tofu = 1 egg). Process in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to attach other wet ingredients to this mixture so blend it properly.

(1/3 cup applesauce = 1 egg or ¼ cup applesauce + 1 tsp baking powder).

Soy yoghurt/plain yoghurt
( ¼ cup yoghurt = 1 egg). If you are a vegan, you may opt for soy yoghurt. Otherwise plain yoghurt will do the trick. Just beat it well.

Flax seeds
(1 tbsp ground flax seeds +3 tbsp water =1 egg). Grind the flax seeds in a coffee grinder and mix with water. Rest the mixture until it becomes gelatinous, then use.

(½ pureed banana, about 1/4 cup = 1 egg). For use only in sweet recipes!