To get away from the use of eggs in a recipe, you will need to use one of the following suggestions. It depends on what you are cooking/baking as to what you will use as a replacement. Eggs are used as moisture, binders, etc. So keep that in mind when using a replacement.
1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
1 mashed ripe banana = 1 egg in cakes
1/4 c applesauce + 1 tsp baking powder = 1 egg in cakes
When using items such as bananas or applesauce, make sure that the subtle flavor that either add will not compete against the flavor of the baked goods you are preparing.
Tofu works well for egg substitutions in recipes that call for a lot of eggs, such as quiches or custards. To replace one egg in a recipe, purée 1/4 cup soft tofu. Keep in mind that, although tofu doesn’t fluff up like eggs, it does create a texture that is perfect for “eggy” dishes. Remember to purée it so there will be no chunks of tofu in the finished product. Also, be sure to use PLAIN tofu, not the seasoned or baked ones.
2 Tbsp. potato starch = 1 egg
1/4 cup mashed potatoes = 1 egg
1/4 cup canned pumpkin or squash = 1 egg
1/4 cup puréed prunes = 1 egg
2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder = 1 egg
1 Tbsp. ground flax seed simmered in 3 Tbsp. water = 1 egg
1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again = 1 egg white
Remember that using fruit purées will make your baked product denser. To make it lighter, try adding 1/2 tsp baking powder per egg to the recipe.
If you need the eggs as a binder, add 2 to 3 Tbsp. of any of the following items per each egg called for, depending on what you’re cooking/baking: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.