<<Disclaimer: Verify this information before applying it to your situation.>> Here's a recipe for flaxseed egg replacer from an old allergy cookbook I no longer have, so I can't give the attribution. 1C flaxseeds 3C water Grind the seeds in a blender till mostly all are broken. Pour water into saucepan, and stir in flaxseed meal till well blended and lumps are mashed out with a fork. Bring to a boil over medium heat, stirring constantly to prevent lumps. After three minutes, remove from heat and allow to cool. Use 2 heaping Tablespoons to replace each egg in breads, cookies, muffins, pancakes. Does not bind puddings or sauces! Store refrigerated in an airtight container for up to two weeks. Caution: cool completely before adding to yeast breads or you might kill your yeast. I use this all the time and much prefer it to eggs! Adele