Unflavored Gelatin and Water

For each egg called for I use 1 tsp of gelatin dissolved in 3 TABLESPOONS of boiling water, and then gelled slightly in your freezer which takes maybe 3-4 minutes, then beat as you would a regular egg and add to your recipe. This will give you the texture of a real hen egg in your recipes.
By Candice via the Celiac mailing list 12 Feb 1998.

1 packet plain gelatin, 2 Tbsp warm water (do not mix until ready to use).
By Kellie J. Berger via alt.support.food-allergies 24 Oct 1998.

1 t unflavored gelatine and 3 t water per egg called for in the recipie.
By Chris Owens via alt.support.food-allergies 18 Dec 1998.