2. Bananas, Applesauce, Pumpkin
As Tania Asnes tells us, these fruity substitutes are best for use in denser baked goods like loaves to create egg-and-oil-free treats. "Make sure to use a light hand when choosing applesauce and banana, since in large amounts they can make a recipe mushy, says Asnes. "Pumpkin, on the other hand, can create a very dense loaf."
3. Flax Seeds
Here's the deal, as explained by Post Punk Kitchen:
How to use it: 1 Tablespoon flax seeds plus 3 Tablespoons water replaces one egg. Finely grind 1 tablespoon whole flaxseeds in a blender or coffee grinder, or use 2 1/2 tablespoons pre-ground flaxseeds. Transfer to a bowl and beat in 3 tablespoons of water using a whisk or fork. It will become very gooey and gelatinous, much like an egg white. In some recipes, you can leave the ground flax in the blender and add the other wet ingredients to it, thus saving you the extra step of the bowl.
When it works best: Flax seeds have a distinct earthy granola taste. It tastes best and works very well in things like pancakes, and whole grain items, such as bran muffins and corn muffins. It is perfect for oatmeal cookies, and the texture works for cookies in general, although the taste may be too pronounced for some. Chocolate cake-y recipes have mixed results, I would recommend only using one portion flax-egg in those, because the taste can be overpowering.
Tips: Always store ground flaxseeds in the freezer because they are highly perishable. This mixture is not only an excellent replacement for eggs, it also contributes vital omega-3 fatty acids.
4. Egg "Replacer"
The most commonly used brand is Ener-G, which "mimics what eggs do in recipes, Greatly simplifies baking for people who cannot use eggs. It replaces egg whites as well as egg yolks in baking."
Read More : 4 Reasons to Avoid Eating Eggs