* If a recipe calls for just one or two eggs, you can often skip them. Add a couple of extra tablespoons of water for each egg eliminated to balance out the moisture content of the product.

* Eggless egg replacers are available in many natural food stores. These are different from reduced-cholesterol egg products which do contain eggs. Egg replacers are egg-free and are usually in a powdered form. Replace eggs in baking with a mixture of the powdered egg replacer and water according to package directions.

* Use 1 heaping tablespoon of soy flour or cornstarch plus 2 tablespoons of water to replace each egg in a baked product.

* Use 1 ounce of mashed tofu in place of an egg.

* In muffins and cookies, 1/2 mashed banana can be used instead of an egg, though it will change the flavor of the recipe somewhat.

* For vegetarian loaves and burgers, use any of the following to bind ingredients together: tomato paste, mashed potato, moistened bread crumbs, or rolled oats.

* For baking: 2 T of flax seed (grinded) soaked in 6T of hot water (for 10 min) replaces two eggs.

Egg conversions provided by PRCM.org