What is the real egg ratio substitue when you do not have carton?

It's impossible to give a "real" egg ratio substitute without knowing what you're trying to replace the egg for.

Eggs serve multiple functions in baking and cooking:

* Binding: Holding ingredients together (like in meatballs)

* Structure: Providing lift and texture (like in cakes)

* Emulsification: Blending liquids that don't normally mix (like in mayonnaise)

* Flavor: Adding richness and depth (like in cookies)

Here are some common substitutes for eggs, depending on their function:

Binding:

* Ground flaxseed meal: Mix 1 tablespoon flaxseed meal with 3 tablespoons water for one egg.

* Chia seeds: Mix 1 tablespoon chia seeds with 3 tablespoons water for one egg.

* Mashed banana: Use 1/4 cup mashed banana for one egg.

* Applesauce: Use 1/4 cup unsweetened applesauce for one egg.

* Yogurt: Use 1/4 cup plain yogurt for one egg.

Structure:

* Baking powder: Add 1/2 teaspoon baking powder for one egg.

* Baking soda: Add 1/4 teaspoon baking soda plus 1/4 teaspoon cream of tartar for one egg.

Emulsification:

* Mustard: Use 1 teaspoon mustard for one egg.

Flavor:

* Vanilla extract: Add 1 teaspoon vanilla extract for one egg.

* Almond extract: Add 1/2 teaspoon almond extract for one egg.

Important Note:

* These substitutes are not always perfect replacements for eggs. You may need to adjust other ingredients in the recipe to achieve the desired results.

* The specific substitute will depend on the recipe and the role the egg plays.

* Always check the recipe's instructions for specific recommendations.

It's always a good idea to do some research on the specific recipe you're using and see what others recommend as the best substitute for eggs. You can find plenty of resources online and in cookbooks.