substitutions for eggs in baking

[shambhala]

hi all,
i tried baking my favourite muffin (pre-allergy discovery) recipe by replacing the 2 eggs with ground flax & water (my usual substitute) & they did not turn out at all!: the consistency was all wrong, but i was not sure what to add - oil, applesauce, soy milk - & how much to not make them doughy & not baked properly.
any thoughts appreciated!
claudia

[GoddessKristie]

ONE (1) egg equals any one of the following:

2 Tbs. flour
½ tsp. oil
½ tsp. baking powder
2 Tbs. liquid

2 Tbs. water
1 Tbs. oil
½ tsp. baking powder

1 Tbs. flaxseed* (ground in coffee mill)
3 Tbs. warm water

1 Tbs. gelatin or fruit pectin
3 Tbs. warm water

Yogurt, mashed banana, applesauce, pumpkin, or other pureed fruit or vegetables are good replacements for eggs in muffins or cakes.

To replace eggs in casseroles, burgers, or loaves try mashed vegetables, tahini, (sesame seed butter) nut butters or rolled oats.

From http://www.breadbeckers.com/recipes/egg_substitutes.htm

[crunchy_mama]

I have used flax before w/ ok results- I am assuming you did let the mixture stand for a while before adding right and gel up? That is really the only thing we have tried here.

[aidansmama]

We use the flaxseed mix a lot here but we use this too.

http://www.amazon.com/Ener-G-Baking-.../dp/B000F6SA6K

Also, I find any of these work best if its for 3 or less eggs. Anymore then that and it just doesn't work as well.

[JaneS]

I use 1/2 tsp gelatin for one egg added to dry ingredients, one tablespoon would be way too much!

[lil_miss_understood]

I've received the advice before that you should "mix and match" your egg replacers based on the needs. If you need binding and leavening, chances are you won't get it from just one egg replacer.