When substituting for eggs in a recipe, add one extra. So if the recipe calls for 2 eggs, use the equivalent of 3 eggs.
Here's the list, but you'll have to try them out yourself to find out where they work best:
1T flaxmeal plus 1/8t baking powder plus 3T water (plus 1/2t soy lecithin if you want)
1T gelatin (or powdered agar) plus 1T cold water plus 2 T boiling water Beat til frothy.
2T starch (corn, tapioca, potato etc) plus 3T water
3T mayonnaise (there are soy mayos on the market but expensive)
1 1/2t Ener-G egg replacer plus 2T water
1/2 mashed ripe banana plus 1/4t baking powder
1/4c silken tofu
1T soy powder plus 2T water
1T starch plus 2T water plus 1T oil plus 2t baking powder
1t yeast plus 1/4c warm water (in yeast based foods)
1t baking powder plus 1 1/2T water plus 1 1/2T oil
1t soy lecithin plus 2T water
Also, flax goop:
4t whole flax plus 1c water soaked overnight then simmered 20 minutes and cooled then strained. Scant 1/4c goop = 1 egg Can be made in large quantities and refrigerated about a week.
A couple of notes:
I've found Ener-G rises way too much and I end up having to clean out the bottom of my oven because of overflowing.
My favorites are: flaxmeal for binding, tofu for general use, banana in banana bread.
Gelatin and flax goop both can be beaten to resemble beaten egg whites, but I can't quite seem to get to the stage of "stiffly beaten". Ener-G may be the best for this purpose.
I got these all from various places across the net. HTH!
ETA: Forgot to mention, silken tofu can supposedly be used as a replacer in egg dishes (ie quiche). The only use I can suggest the others for is baking- unless being used as a binder (ie in meatloaves).