This is a question I’ve been asked: Can I use real eggs instead of egg replacer in the Make It Allergy Free recipes? The answer is yes. Although the recipes were written to avoid common food allergens, including eggs, if you are not allergic to them, you may certainly use them. My recipes were developed for being able to substitute items as you need. As they are written, you will avoid the common allergens. With substitution you can just avoid the ones you need to. Keep in mind, though, that some changes will affect the final result of the recipe. For instance, real eggs not only acts as a binder, but it also helps baked goods to “puff up.” If you use regular eggs instead of egg replacer, be sure to allow room for the extra expansion in your cooking container.
I personally use a few different egg substitutes depending on the recipe. I use commercial pre-packaged replacer mostly in cakes and baked goods. My favorite brands are Ener-G and Organ. However, if you don’t want to use a packaged one, ground flaxseed meal works excellent as well. But, be sure this is used in a dish where you don’t mind the flecked look of the flaxseed. To use ground flaxseed, just combine 1 tablespoon meal with 3 tablespoons of hot water and let it sit until it’s thick and gooey. When I’m short on time, I’ll put it in the microwave for about 30 seconds and let it sit for another minute or two. (I know some people have a thing about microwaves, but I think it’s okay in moderation.)
Some other recipes have the binding action of eggs built in and do not need egg or egg replacer. These recipes would be ones that contain baking soda and vinegar or lemon juice. So, you don;t have to worry about eggs in these.
To sum it all up, if you want to use eggs, go ahead. My recipes will generally state ‘prepared for X eggs’. Just use that many eggs in the recipe.