Last night, I’d planned to make Salmon Patties for tea  with left over fresh salmon that we were given, but had no eggs! I’m lucky that we get beautiful home grown eggs from my daughter’s chooks. I save all my scraps for them. But, I’d been doing a lot of cooking lately and used them all.

What to do? Well, google is my friend. I found that you can use a number of things to replace eggs, depending on what you’re cooking. The wonderful Pioneer Thinking website provided the following:

2 tbsp cornstarch = 1 egg
2 tbsp arrowroot flour = 1 egg
2 tbsp potato starch = 1 egg
1 heaping tbsp soy powder + 2 tbsp water = 1 egg
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.
1 banana = 1 egg in cakes.
1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

I had made a flax seed gel once before when trying to make a natural hair gel. I remember heating up flax seeds in a pot of water and getting this amazing gel, so I did the same again.
Place 1 tbsp flax seeds and six tbsp water in a small saucepan. Let it simmer on low heat until a gel is formed. Strain, cool and use.

I used about 1 1/2 tbsp of the gel and my salmon patties were perfect!
An update in 2020: Chia Seed is a common ingredient used to make an egg replacement now. In fact, it’s called a Chia Egg. Chia was unheard of when I wrote this post ten years ago!

Place 1 Tbsp chia seed in a small bowl and add 2 1/2 Tbs water. Stir to combine and leave for 5 minutes or so.

Another new kid on the block is Aquafaba. This is the liquid that is left after cooking chick peas – Aqua = Water, Faba = Beans.

Most people use the canned variety and just drain and use the aquafaba to replace eggs. It can be whipped like meringue. I’m no expert, so here is a great article from Good Food: Aquafaba

If you know of any more, please comment below.