Just what can I substitute for eggs? Well, lately I’ve found a new favorite – - pumpkin! There are many reasons to find egg substitutes, ranging from allergies to vegan convictions to simply running out of eggs! Just recently, I learned about using pureed pumpkin for an egg substitute. I did a little research and was delighted to see that it’s considered one of the better egg alternatives!
So here’s what I’ve learned and here are a few of my favorite substitutions for eggs:
Using 1/4 c. of pumpkin (either the canned stuff or fresh pumpkin that’s been baked) substitutes for 1 egg.
Another favorite egg substitution strategy is to grind up 1 T. of flax seed and stir it into 3 T. of warm water. It doesn’t take long and that mixture gets all gelled up. It works very well in place of eggs AND contributes some extra benefits from the flax!
Years ago, a good friend of mine used to substitute 1/4 c. mayonnaise for each egg in cake recipes when she was making cake mixes.
You can actually use a lot of different fruits or veggies to substitute for eggs. In general, you want to add 1/4 c. of whatever to replace each egg in your recipe. If the fruit/veggies make your baked goods too heavy, you can add an extra pinch of baking powder and that should fix that.
Remember that most fruits or veggies, pureed, still add their own flavor to your recipe. You can actually use this to your advantage if you choose your fruits carefully. The fruits that have a lot of pectin seem to work the best. (And remember, the LESS ripe the fruit is, the more natural fruit pectin it contains. If you use unripe fruit, you’ll want to puree it in a blender before you put it in your recipe.)
If you want a neutral egg substitute, in terms of flavor, try whisking together 2 T. water, 1 T. oil, and 2 t. baking powder.
I’m sure there are other kitchen tricks for substituting eggs and I’d love to hear about them. Do share! I’ve actually found that a lot of grandmas and other women who lived through the Depression and World War II have an abundance of useful substitutions. I’d love to capture some of that wisdom while those ladies are still around!
Barb 
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One heaping tablespoon of soy flour plus one tablespoon of water makes a great substitute for an egg. I’ve used this successfully in many baked items. Never tried scrambling it, though.