You can leave eggs out of most cookies. Just add a little bit of extra
From: Gail Thompson <Gail.Thompson@xxxxxxxxxxx>
To: fatfree@xxxxxxxxxxx <fatfree@xxxxxxxxxxx>
Date: Saturday, April 29, 2000 9:58 AM
Subject: egg substitute
>I have a World War II recipe for oatmeal chocolate chip cookies that uses
>water and baking soda instead of eggs.
>Eggs were in short supply then (I think) but this works well. It uses 1 tsp
>of baking soda in 1/4 cup of boiling water. I don't know if this is
>equivalent to one or two eggs. I haven't tried this in other recipes so I
>don't know if it's a universal substitute but it's fine in the cookies.
>I've made the recipe with both eggs and the water/baking soda substitute
>and they come out the same.