Although nothing is ever able to totally replace the glorious egg, there's quite a few things you can use in different ways to still have a similar result. Here's what my research (google only) has brought up:
1. Synthesised egg replacer such as No Egg (by Orgran)
2. Milk/Soy milk
3. Bananas (good for baking cakes, muffins etc)
4. Applesauce (mixed reviews but use for cakes and muffins - won't bind as much I would think)
5. Tofu - good for more egg-dominant meals like quiche (I don't know if I could do it though...! Anyone tried it?). Silken tofu can be used in baking etc as well.
6. Flaxseed - 1-2tbsp ground, add boiling water until it's an eggy consistency and let stand for a little while, adding more water if necessary.
7. Sometimes just adding more water will be sufficient.
I tend to use the No Egg because of it's versatility and it is also a source of calcium (which is a good thing for us).
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