Fortunately, there are plenty of egg alternatives.

Ingredients

1. 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck.
2. 1 tablespoon Worcestershire sauce.
3. 1 1/2 teaspoons seasoning salt.
4. 1 teaspoon garlic powder.
5. 1/2 teaspoon ground black pepper.
6. Optional: 4 slices of cheese.
7. 4 hamburger buns.

Some common egg substitutes include:

1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter.
2. Applesauce. Applesauce can also act as a binding agent.
3. Fruit puree.
4. Avocado.
5. Gelatin.
6. Xanthan gum.
7. Vegetable oil and baking powder.
8. Margarine.

• Applesauce. Applesauce is a purée made from cooked apples.
• Mashed Banana. Mashed banana is another popular replacement for eggs.
• Ground Flaxseeds or Chia Seeds.
• Commercial Egg Replacer.
• Silken Tofu.
• Vinegar and Baking Soda.
• Yogurt or Buttermilk.
• Arrowroot Powder.

Chia eggs work similarly to flax eggs. Simply combine whole chia seeds with water and let rest for a few minutes to produce an egg-like consistency. We prefer flax eggs over chia eggs, but for those with an allergy or sensitivity to flax or who are not able to find or make flaxseed meal, chia eggs are a great option!

Chia Seed Vegan Egg Substitute When they’re ground and combined with water and a bit of baking powder, their fat and fiber will thicken well and mimic the great egg. Chia seeds, when ground, will thicken more than flax seeds, creating a great binding agent for baked goods.

Use aquafaba to replace egg whites in recipes for meringue, mousse, pie crust butter, buttercream, mayo and more.

• 3 tbsp aquafaba = 1 egg.
• 3 tbsp water + 1 tbsp ground flax seeds or chia seeds = 1 egg.
• 1/4 cup pureed tofu = 1 egg.
• 1 mashed ripe banana = 1 egg.
• 1 tbsp applesauce = 1 egg.
• 1/4 cup vegetable oil = 1 egg.

Mayonnaise. Use three Tablespoons of mayo to replace each egg that’s called for. Since egg is one of the ingredients in mayonnaise, this will actually get some of the intended egg back into your recipe. This substitute will add extra oil, so expect your baked goods to come out a bit more dense than usual.

Use a full 3 tablespoons of aquafaba per 1 large egg. Use 2 tablespoons of aquafaba per 1 large egg white.