Eggs bind, leaven and they give structure to baked goods. They can generally be replaced quite easily though.
1 Tablespoon flax seeds plus 3 Tablespoons water = one egg
Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Beat in 3 tablespoons of water using a whisk or fork until it becomes thick, similar to egg white.
Because flax seeds have a fairly strong flavour, they work best in wholegrain, oat, bran and corn type baking.
1/4 cup blended silken tofu = 1 egg
Very light taste, so good for dense cakes and brownies, and in smaller quantities for lighter or fluffy cakes (just use 2 “tofu” eggs” to replace 3 eggs).
With cookies, it may make the cookie more cake-y and fluffy than anticipated. Try adding 1 teaspoon of starch to the recipe (such as arrowroot or corn starch). I
1/4 cup yoghurt = 1 egg
Similar to whizzed tofu as an egg replacer. It makes things moist.
Quick breads, muffins, cakes
1/2 ripe banana blended until smooth or mashed well = 1 egg
Great in baking. Holds the air bubbles well, make things nice and moist, and impart a nice flavor. Can create a pleasant flavour but if you don’t want banana flavour, use another substitute.
Quick breads, muffins, cakes, pancakes