In my Corn Pudding recipe last week I said you could just omit the eggs in the recipe without much impact. I actually discovered this accidentally since I made the recipe once and forgot the eggs. But simply skipping eggs in recipes doesn't always work. Eggs are often used in baked products because of their binding and leavening properties. So what do you substitute when a recipe calls for eggs?

A good substitute in muffins or quick breads is one heaping tablespoon of cornstarch or arrowroot mixed with two tablespoons of cold water, per egg. And if you don't mind altering the flavour a bit, half a banana, mashed, substitutes quite nicely for an egg in most baked products as well. Silken tofu can replace the traditional cream cheese and egg in cheesecake, and tahini is a great way to keep vegetarian loaves and burgers together. Of course, there are always commercial egg replacers, but read the ingredients carefully, sometimes they do contain egg white.

Lastly, if eggs are the centrepiece of the recipe--say in an angel cake or a soufflé, you may be out of luck. If anyone has any suggestions, I'd love to hear them!