In baking, you may use a heaping Tablespoon of soy flour and a Tablespoon of water
to equal one egg. Once baked, there is no texture or taste difference.
1 large egg = 1 1/2 large egg whites
1 large egg = 3 Tablespoons egg substitute
1 large egg white = 2 Tablespoons egg substitute
1 large egg white plus 2 teaspoons canola oil = 1 egg (to reduce the cholesterol)
I will occasionally substitute some of the whole eggs in a recipe with soy flour
or egg whites. I consider this when a recipe calls for more than 2 eggs.