In many recipes eggs act as a binder and/or a leavening agent. A binder helps hold the recipe together, while a leavening agent helps baked good rise. The infographic above shows a variety of ways to replace eggs. Ground flaxseed is my usually choice for replacing egg, especially when making pancakes and waffles. I warm the water first and let the flaxseed soak into the water for a few minutes. I’ve also used applesauce and banana in baked good and they both worked well. If you need an egg substitution for a lot of eggs like for a quiche, try pureeing some tofu. Puree 1/4 cup of tofu per egg.