Question: My brother-in-law is very allergic to eggs or egg products. What can I use as a substitute in recipes?
Answer: How nice of you to cater to your relative! Since your brother-in-law is so allergic to eggs and products containing eggs, you can't use many of the egg "substitutes" on the market because they do contain egg. You can try Ener-G Egg Replacement, but I have failed to find another brand that is truly egg free.
That leaves you to experiment with other ingredients, which may alter the texture of the final product. That's because eggs act as an emulsifier in many recipes, which means they mix oil and water together.
Since the following modifications are not guaranteed to produce a product as similar in texture and as tasty as when they contain eggs, they are listed as suggestions only. For baking, two accepted substitutions are:
Instead of using eggs to help bread a chicken or veal cutlet, try milk, although it won't bind the breadcrumbs as well. Or you can be creative and opt to prepare the food in another way.
Substitutions generally can be trial and error, especially when the ingredient to be replaced serves a vital function in cooking, as the emulsifying action of eggs often does. Hopefully, whether or not your brother-in-law finds the egg-less creations you concoct to his liking, at least he knows you're thinking about his special dietary need.