Soy milk substitue for 1 egg?

While soy milk can be a good substitute for milk in baking, it's not a good substitute for eggs in most recipes. Here's why:

* Eggs provide structure and binding: Eggs act as a binder and help create structure in baked goods. Soy milk lacks this functionality.

* Eggs add richness and flavor: Eggs contribute to the richness and flavor of baked goods. Soy milk does not offer this.

* Eggs emulsify ingredients: Eggs help to combine fats and water in recipes, ensuring a smooth texture. Soy milk can't do this.

Here are some better substitutes for 1 egg:

* 1/4 cup mashed banana: A good alternative for binding and adding moisture. It also adds a slight sweetness.

* 1 tablespoon ground flaxseed mixed with 3 tablespoons water: This mixture acts as a binder and provides a similar texture to egg.

* 1/4 cup unsweetened applesauce: A great substitute for adding moisture and a subtle sweetness.

* 1 tablespoon commercial egg replacer: Available at most grocery stores, these are specifically designed to mimic the properties of eggs.

Important Note: The success of these substitutes can vary depending on the recipe. It's always a good idea to start with a smaller amount of the substitute and adjust as needed.

Let me know if you have a specific recipe in mind, and I can provide more tailored recommendations!