The massive egg recall has prompted many families to avoid eating eggs altogether. With new brands being added to the “don’t eat” list daily (see here for updated list), it’s probably best to avoid these cholesterol-filled foods for at least a while, if not entirely.
If you have relied on eggs in the past for protein, and don’t know how to cook without them, here is a list of easy replacement options, taken from my book Living Vegan For Dummies:
1/4 cup blended silken tofu = 1 egg
1 Tablespoon ground flax seeds plus 3 Tablespoons water = 1 egg
1 1/2 Tablespoons Ener-G Egg Replacer + 2 Tablespoons water mixed well = 1 egg
1/2 cup mashed or blended banana = 1 egg
1/4 cup soy yogurt = 1 egg