You could use egg replacers found in your supermarket or sometimes a banana will work if that's something that would fit into your recipe.
ON?
If you do not have an egg and are trying to use egg subsitute instead one ounce equals one egg. This is the ratio we use at my cafe.
http://www.pioneerthinking.com/eggsub.html
You should follow what the recipe says.
nylon
Use a lighter instead
yes i tried it worked out but stinks
You can use ingredients like milk, yogurt, buttermilk, or even mustard as a substitute for egg when breading food. These alternatives can help the breading stick to the food just like egg would.
Most recipes will work much better with a whole egg rather than an egg yolk. Egg white does contribute to the texture of the dish, even though it has very little flavor.
No, there is a chance of salmonella. You should use meringue powder instead.
Whip egg whites and felty fold them into the batter
You can use egg whites instead of whole eggs in a recipe by separating the yolks from the whites and using only the whites in the recipe. This can help reduce the fat and cholesterol content in the dish while still providing structure and binding properties.