Great news! I discovered an egg substitute! I found it on Milk Allergy Mom and I am soooooooo grateful. 

Maybe you don't find this as exciting as I do, but let me tell you--you don't know what you got 'tlll it's gone. My husband's egg intolerance is no small matter. He simply cannot have them in any form without becoming violently, frighteningly ill. This is a problem for baking of course, but we don't do much of that. Where we feel the pinch is when we need a binder for things such as meatloaf and burgers, and when we are breading something. Nothing quite gets a breading (especially gluten-free breading) to stick to chicken, fish, etc., like egg whites. 

Well, without further pomp, here is the egg substitute we discovered:


To replace one egg:

1 TBSP ground flax seed

3 TBSP warm water


Whisk the flax seed and water together and let sit for about 5 minutes. It will thicken to the consistency of an egg. And...

that's it. For real. It's amazing. Live long and prosper.