I often use flax seed and water as an egg replacer, but if you want to avoid a nutty taste, this can be used in baking, too. It is closer to the commercial egg replacers. From Vegetarian Times, January 2007.
Serving Size: 1 (67) g
Servings Per Recipe: 1
Calories: 59.2
Calories from Fat 1 g 2 %
Total Fat 0.1 g 0 %
Saturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 993.5 mg 41 %
Total Carbohydrate 13 g 4 %
Dietary Fiber 0.4 g 1 %
Sugars 0 g 0 %
Protein 1.6 g 3 %