Here are 6 alternatives to replacing eggs!
Flax Seed as Egg Replacer = grind flax seeds with an inexpensive (clean) coffee grinder. Keep ground flax stored in fridge or freezer in a container with a tight-fitting lid. Since flax has a subtle nutty flavor, use in things like waffles, pancakes, bran muffins, breads, oatmeal cookies… The equation is basically 1 heaping Tbsp flax + 3 Tbsp water = 1 egg. Whisk or blend together and let sit 2-3 min. Whisk again.
Ener-G Egg Replacer = This boxed egg replacer powder is sold in most stores! 1 1/2 tsp egg replacer + 2 Tbsp water mixed well = 1 egg. (Bobs Red Mill also has a powdered egg replacer.)
Banana as Egg Replacer = Not to be used in every recipe. It will usually leave a slight banana hint. This works well in baked goods like cupcakes, cakes, breads & pancakes. 1/2 mashed banana = 1 egg
Applesauce as Egg Replacer = 3 Tbsp applesauce = 1 egg. Try to use organic applesauce since apples are high in pesticides. Anywhere from 3/4 – 1 cup of applesauce equals 1 cup of butter or oil. Applesauce provides good binding & moisture in baked goods, like cakes, quick breads, & brownies.
Tofu as Egg Replacer = use soft or silken tofu only! 1/4 cup blended tofu = 1 egg Works best in rich dense moist cakes and brownies.
Vinegar + Baking Soda as Egg Replacer = in cakes, cupcakes and quick breads, you can use 1 tsp baking powder + 1 Tbsp vinegar (apple cider or white distilled)