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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Replacer for Egg Replacer?
Date:	May 3, 2008 at 3:34 pm PST

In Reply to: Replacer for Egg Replacer? posted by Caitlin on May 3, 2008 at 1:23 pm:

In muffins and quick bread I just use 1/4 cup soymilk for an egg. Another possibility is 1 T. flaxseed whipped in the blender with 1/4 cup water until it is "gloppy" like egg whites.

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