Unlike many recipe ingredients, egg yolks provide texture and binding rather than add flavor to recipes. However, they are also high in fat and cholesterol. One egg yolk has as much as 100 mg of cholesterol. If you are watching your cholesterol, follow a vegan diet or simply don't like the taste of eggs, substitutes are available that work well with a variety of recipes.
Silken tofu has a creamy texture that works well as a binding agent. You can buy it at health food or grocery stores. To replace one egg in a recipe, blend 1/4 cup tofu and add to your mixture.The tofu replacement works best in recipes that require a denser texture, such as cakes.
To replace one egg, blend 1 tbsp. flax seed until it is finely ground. Add 1/4 cup cold water and blend until thick. It has a nutty flavor and provides a jelly-like texture to your baking that mimics the consistency of egg yolks. You can find flax seed in health food or grocery stores.
One tablespoon of lecithin granules is the equivalent of one egg yolk and contains about 40 calories. Lecithin is a tasteless, odorless binding agent made from soybeans that promotes higher HDL levels (good cholesterol), according to the website Yogavive. You can buy it in granules and other forms in health food stores and some grocery stores.
Mix 2 cups water and 1 cup flour in a blender until thick. Cook in a double boiler 45 minutes to 60 minutes. With a mixer, whip in 2 tbsp. cooking oil and 1/4 tsp. salt. Use 2 or 3 tbsp. for binder in hamburgers or meat loaf.