1 real large egg equals ¼ c. liquid.

For recipes that are dependent on the quantity of liquid, use a replacer that contains ¼ c. of wet material, such as applesauce, egg powder and water, or gelatin gloop.

Dried Egg Powder

Use dried egg powder for recipes that need the nutritional value.
Mix the egg powder with the dry ingredients, and the water with the wet ingredients.
1 egg = 2½ tbs. egg powder + 2½ tbs. water

Gelatin Gloop

Use gelatin gloop in recipes that use eggs to bind the ingredients together.

1. For 1 egg, combine and mix well:
   • 1 tsp. unflavored gelatin
   • 2 tbs. cold water
2. Add:
   • 2 tbs. boiling water

Mashed beans

White or pinto beans work best.
Use mashed beans in meat recipes that use eggs to bind the ingredients together, such as meatloaf, meatballs, hamburgers, sausage, etc.
1 egg = 2 tbs. mashed beans