Cooking and baking without eggs: Help!

[paperfiend]

We also have an egg-allergic kiddo.

In many "sweet" baking recipes - muffins, sweeter cornbreads, cinnamon rolls - you can substitute 1/4 cup of applesauce for each egg. I did this with some of our old family recipes.

I also love the Food Allergy Mama's Baking Book. All her recipes are egg, milk, and nut-free. If you don't have to avoid milk you can just use her recipes and use regular milk instead of the soy or rice milk she calls for. We use her recipes for pancakes, waffles, blueberry muffins, cupcakes, sugar cookies, gingerbread cookies... oh, and oatmeal creme pies (which are not in that book but you can find on her blog foodallergymama.com )

[Erinesque]

I found an awesome recipe for brownies that used zucchini instead of eggs. They turned out perfectly rich and very moist.

[mathnerd]

I found an awesome recipe for brownies that used zucchini instead of eggs. They turned out perfectly rich and very moist.

Do you have a link? Please?

[Luna Baby]

One of my dear friends has a hubby that is deathly allergic to eggs and she has learned to accomodate.

Per Mrs. P, "Also 1 T of tapioca starch to one-third cup water equals 1 egg "

Also, in an effort to give her some more ideas, Mom sent her the following website:
http://www.wikihow.com/Replace-Eggs-in-Your-Cooking

And finally, a cake recipe that is the bomb!: Wet Cake....

Mix together 2 cups self-rising flour, 1 tsp soda, 20 oz. crushed pineapple, 3/4 cup nuts (I used pecans) and 1 & 1/2 cups of sugar. Bake 45 min. at 350 degrees.

For the icing mix together 1 stick butter, 3 oz. cream cheese, 1 tsp vanilla and 2 cups powdered sugar. Pour it on the cake while the cake is hot.

I've had the opportunity to try the Wet Cake at a banquet, and let me say, of all the desserts, this was the best.

[Food Lady]

I'm not sure which subs work best in which recipes, but if I want an egg-free version, I google "vegan [whatever food]" for a recipe. If it calls for soy milk or whatever, I just use the dairy versions because they taste better and the recipe should still work.