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I am seeing more and more people who are on "egg-free" diets for a period of time-- here are some ways to get around the egg-free zone when baking. 

I egg is normally about ¼ cup of liquid

• 1 Tbsp finely ground flaxseeds blended with 3 Tbsp  water or herb tea until frothy/thick (about 15 mins)

* if you make a large batch, will last approx 3 days in fridge. 

*Rule of thumb is 1 part ground flax to 3 parts liquid. 

• ½ cup applesauce or mashed banana + ½ tsp baking powder

• ¼ c soft tofu, blended with the liquid in the recipe

•  1 tsp “Ener-G Egg Replacer beaten with 2 Tbsp water or herb tea

•  2 Tbsp  flour + 1 ½ tsp vegetable oil + ½ tsp. baking powder beaten with 2 Tbsp water or herb tea