Has anyone ever tried substituting things for eggs? My fiance is allergic to them and it is starting to really limit my cooking and I feel like I am making the same things all the time trying to avoid eggs.

I've heard applesauce is a substitution but that just doesn't seem like it would taste right.

Any ideas?

Im allergic to eggs to, so I have had to be inventive.

For meatballs I use spagetti sauce as the binder instead of eggs.
For meatloaf I use either spaghetti sauce or a mixture of beef broth with a bit of cornstarch added to thicken it up.
For cakes and cookies, applesauce works great.

I make an eggless waffle/pancake recipe

Eggless Waffles
(triple batch)
5 ¼ C flour
2 tbs sugar
¾ tsp baking soda
¾ C oil
5 ¼ C milk

Mix all together, put on waffle iron
(as you can tell its a triple batch, I make them up, then freeze them for a few weeks)

That is about all I can think of right now, but I know I have other tricks I use, if I think of them, will send you more!

Thank you! I've been craving meatloaf! How much spaghetti sauce do you use to substitute for 1 egg?

Im not a measuring type of cook, I just do it by feel, BUT
I guess if you are doing an average meatloaf or meatball recipe, like a pound of hamburger with half a pound of sausage (or half and half) I would do 1/4 C to 2/3 C, and just kind of stir it around, and see how it feels.

Im not a measuring type of cook, I just do it by feel, BUT
I guess if you are doing an average meatloaf or meatball recipe, like a pound of hamburger with half a pound of sausage (or half and half) I would do 1/4 C to 2/3 C, and just kind of stir it around, and see how it feels.

Thanks