shedd aquarium: You need to specify what the recipe is or at the very least, what role the eggs play in the recipe. For example - in a casserole they are used to bind the ingredients, in a quiche they are the primary ingredients, for custards they provide structure and for cakes other goods made with grain, they provide a basis to retain leavening and provide structure. There is no one way to replace eggs in all recipes. And when you say a "raw recipe" is this for a raw-food diet (where pasteurized eggs would not work) or just for a dish that is not cooked (where pasteurized eggs would work) Ask better questions = get better answers.|||What is a good substitute for eggs? Ener-G Egg Replacer - follow directions on box. 2 tbsp cornstarch = 1 egg 2 tbsp arrowroot flour = 1 egg 2 tbsp potato starch = 1 egg 1 heaping tbsp soy powder + 2 tbsp water = 1 egg 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg. 1 banana = 1 egg in cakes. 1 tbsp milled flax seed and 3 tbsp water = 1 egg. Light, fluffy cakes! Homemade egg substitute recipe|||If you are concerned about the safety of raw eggs, use eggbeaters. They are pasteurized. My local high-end grocery also sells certified salmonella-free eggs, although they are 3 times more expensive. You could look for that, too, if you have that type of grocery around.|||Anything that binds i suppose, avocados, grounded nuts/seeds etc.|||good answer. the last person had the best reponse/.