When cooking, you may run across recipes that call for eggs.  These recipes, unlike recipes while baking, call for an egg to be used as a binding agent.  It is used just to hold other ingredients together.  There are multiple options for replacing eggs in these recipes.  I find replacing eggs for binding is not nearly as touchy as replacing them as leavening agents because even if your casserole or meatloaf doesn’t hold together well, it is still going to taste the same.   

There are no real exact calculations for these replacements.  It is not chemistry as with leavening agents.  Just add enough until your recipe starts to stick together.  Start with an amount equivalant to an egg (approx. 2-3 Tbsp) and add until you see the results you want.

Some things to try are tomato paste, cornstarch, potato starch, whole wheat flour, bread crumbs, cornmeal, arrowroot, veganaise, rolled oats, whipped tofu, mashed potatoes or sweet potatoes.  These agents help to thicken and gel with the other ingredients. 

When choosing your substitute, just keep in mind the flavor profile of your recipe.