Egg Replacements

I recently ordered a can of whole dried eggs which will be put away into my food storage and only used as it gets close to the expiration date.  However, because this is an expensive item to add to food storage which in reality, may or may not be needed as my goal is to have food storage for a year or more, and I am building that based more on economic conditions and food shortages and I remain hopeful that I could get my hands on eggs and my hope is to someday have chickens & hens in my backyard!

So, with that long winded sentence made, I am including some recipes for substitutes to have on hand because they are cheaper and easier to attain, especially for those starting out and on super tight budgets! 

2 tbsp cornstarch = 1 egg

2 tbsp arrowroot flour = 1 egg

2 tbsp potato starch = 1 egg

1 heaping tbsp soy powder + 2 tbsp water = 1 egg

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.

1 banana = 1 egg in cakes.

1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes!

Flax Seed:

How can flax substitute for oils and eggs in cooking?
 Flaxseed can easily replace oil or shortening in a recipe because of it's high oil content. Just replace 1/3 c. of oil with 1 c. of milled flaxseed for a 3:1 substitution ratio. Similarly, a flaxseed mixture can be used as an egg substitute in selected recipes like pancakes, muffins and cookies. For every egg, replace with 1 tsp. of milled flax amd 3 tbsp. of water. Mix milled flaxseed and water in a small bowl and let sit for 1 to 2 minutes. The result will be a slightly gummier and chewier baked good, with a slight decrease in volume.

Flax seeds are easy to grind, and you likely have the right tool in your kitchen. Grind flax seeds at home using a coffee grinder, food processor or blender. Like coffee beans, you can grind flax seeds coarsely or finely, but generally, recipes call for finely ground flax seed.