Many people eliminate eggs from their diet. Approximately 70% of the calories in eggs are from fat, and most of that fat is saturated fat. Eggs are also rich in cholesterol: a medium-sized egg contains approximately 213 mg. Egg shells are thin and porous, and the conditions in poultry farms are such that they are literally “stuffed” with birds. Therefore, eggs are ideal homes for salmonella, a bacterium that is one of the main causes of food poisoning. Eggs are often used in baking for their binding and leavening properties. But smart chefs have found good substitutes for eggs. Use them the next time you come across a recipe that contains eggs. if the recipe contains 1-2 eggs, just skip them. Add two extra tablespoons of water instead of one egg. Powdered egg substitutes are available at some health food stores. Follow the instructions on the package. Use a heaping tablespoon of soy flour and two tablespoons of water for each egg listed in the recipe. Instead of one egg, take 30 g of mashed tofu. Crushed tofu with onions and peppers seasoned with cumin and/or curry will replace your scrambled eggs. Muffins and cookies can be mashed with half a banana instead of one egg, although this will slightly change the taste of the dish. You can use tomato paste, mashed potatoes, soaked breadcrumbs, or oatmeal to bind ingredients when making vegan breads and sandwiches.