I’m learning about vegan cooking.  I’ve not tried these egg substitutes yet but will begin to and will report back.

Applesauce (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder) … 

Arrowroot Powder (2 heaped tbsp arrowroot powder  = 1 egg)

Bananas (½ pureed Banana, abt 1/4 cup = 1 egg) Just mash it smooth

Cornstarch 1 egg = 2 tbsp cornstarch + 2 tbsp water

Flax eggs: A great egg replacement in baking. For one flax egg, mix 1 tbsp of ground flax seed with 3 tbsp hot water.  Allow to sit for 2 minutes and your flax egg is ready.  It will become thick and a bit gelatinous and will do the job of an egg (binding) as it cooks.  flax eggs are great for cookies, bars, muffins, pancakes, etc.

Potato Starch (2 heaped tbsp potato starch = 1 egg)

Pumpkin (1/3 cup of cooked pumpkin = 1 egg) This works for all baked goods

Soy flour (1 heaping tablespoon of soy flour + 2 tbsp water = 1 egg)

Soy Yogurt/Plain Yogurt ( ¼ cup Yogurt= 1 EGG )If you are a vegan, you may opt for soy yogurt. Otherwise plain yogurt will dothe trick. Just beat it well and add it to the brownie mix.

Vegetable Oil (1/4 cup = 1 egg)

Vinegar and Baking Powder Use this egg substitute in cake, only when you require more than one egg for baking. Mix one tablespoon each of white vinegar and water in a glass. To this, add one teaspoon of baking powder and stir well until the mixture blends well. Now, use this egg substitute for your cake recipe.

Tofu is great for egg substitutions in recipes that call for a lot of egg. To substitute for only one egg in a recipe, whip or blend 1/4 cup soft tofu and add to your cooking.

Silken Tofu/ Tofu ( 1/4 cup blended silken tofu = 1 egg ) Process in a blender until completely smooth and creamy, leaving no graininess or chunks. You will want to attach other wet ingredients to this mixture to return with it to blend properly.