FOR BAKING, per egg, use either: 2 tbsp water, 1 tbsp of oil and 2 tbsp of baking powder mixed together well (binds and leavens)

Or 1 tsp baking soda (bicarbonate of soda), 1 tbsp white vinegar and 1 tbsp extra liquid (leavens)

Or 1 tbsp ground flax and 3 tbsp liquid mixed til frothy and sat until gelatinous (binds and leavens)

Or 1 medium banana, very ripe and mashed well, or 60mls / a 1/4 cup of any fruit or vegetable puree (this will impart flavour though) (binds)

For desserts / set puddings:

1 tsp gelatin dissolved in 2 tbsp liquid

For sauces (including custard):

2 tbsp cornflour / cornstarch

Or 2 tbsp arrowroot powder

Or 2 tbsp potato starch

FOR BREAD: use 2 tbsp mashed potato per egg

FOR CHEESECAKE: 60mls / 1/4 cup soya or coconut-based yogurt

Or 1/4 cup blended silken tofu

TO REPLACE EGG WHITE: Mix 1 tbsp agar powder with 1 tbsp water. Chill, then mix again before using

Or use 2 - 3 tbsp of canned bean or chickpea water (aqua faba) per egg white (works well in baking too)

BINDING BURGERS / MEATLOAF: per egg, use 1 tbsp oats mixed with 5 tbsp water

Or 1 tbsp of arrowroot and 2 tbsp of water

Or a cube of tofu and 2 tbsp of vegetable oil

Or 6 ounces of margarine and 120mls / a half cup of cold water

Or 2 tbsp mashed avocado or potato

USAGE TIP: Pick the right replacer for the job! Eggs can work as binders, thickeners and leaveners. Make sure you know the role the egg plays in your recipe and substitute accordingly. Don't try to replace more than 3 eggs, the end result isn't great. As a general rule, ignore the first egg in the recipe and replace the rest (up to 2)

CAKE TIP: Commercial egg replacers can be drying so if using Egg-beaters brand etc try adding a tsp of oil with a tsp vanilla extract

COOKIE TIP : Cookies don't rely on eggs for lift so they can be easily left out. Just add an extra 2 tbsp of liquid to your recipe