Eggs act either as a binder, thickener, or leavener in recipes. There are numerous egg substitutions depending on what you are trying to achieve with the replacement. For instance, to achieve a "binding" or "thickening" effect in veggie burgers or casseroles, try arrowroot, cornstarch, flour, oats, or breadcrumbs. To achieve the "binding" properties of eggs when making cookies, breads, and baked goods, use applesauce, pureed bananas, pureed dates, or Ener-G Egg Replacer. The "thickening" qualities of eggs can be achieved in pie fillings or custards by using agar-agar, kudzu, arrowroot, cornstarch, or flour.
Here are a few basic suggestions for substituting one egg:
1/4 C. Mori-Nu silken style, firm or extra firm tofu, pureed until smooth
1/4 C. applesauce or pureed bananas + 1/2 t. baking powder
1 T. cornstarch or flour whisked with 1 T. water
1 T. finely ground flax seeds + 3 T. water blended in a blender until frothy, and let rest 30 min. - 1 hour
1 1/2t. Ener-G Egg Replacer whisked with 2 T. water