I panicked when I first found out my son was allergic to eggs (as well as a few other very common foods). With lots of research and probably even more trial and error, I came across this egg replacer recipe and tweaked it a bit. I use this for all recipes that call for eggs. So far, it hasn’t let me down. Finely ground flax seed is the best for this.
Flax seeds are also packed full of vitamins, Omega-3 fatty acids, fiber, magnesium and phytochemicals. They’re tiny nutrient powerhouses. One important thing to note is flax seeds must be ground in order for our bodies to be able to use them.
For each egg you wish to replace, in small bowl simply mix together:
1TBSP ground flax seed
1/8 tsp baking powder
3 TBSP hot water
Let set, mixing occasionally until it resembles the consistency of a beaten egg. Use as you would an egg in the recipe.