I know if you don't want to use the commercial stuff you can use flax seeds. Boil it, strain it, let cool and it creates a goo almost identical to egg whites. Not sure what the measurements are but you could prolly google it.

It really does depend on the use. Eggs do a lot of different things. For things like casseroles, blended SILKEN tofu works best. Use 1/4 cup for each egg you are replacing.

For something like meatloaf, I would use something starchy like oatmeal. Check out the binder suggestions on this vegan loaf studio: http://www.veganlunchbox.com/loaf_studio.html

I have a friend who uses, no joke, grape jelly as a binder in meatballs. You can't really taste the grape once it's cooked!

Duh, I think the mammals have proven that a uterus and placenta are by far the best egg replacement for like a billion years now.

I use the EnerG brand that is pictured, but in a pinch, I will also mix 1 tbsp flax meal and 3 tbsp water in a little bowl to make a "flax egg".

I would say soy flour (1 heaping tablespoon = 1 egg) would be good for savory dishes. In a meatloaf, you could probably try a bit of gluten flour to get some stretchiness.

we like the bobs red mill brand of egg replacer. it works great for most things and easy in a pinch. great for if you don't want to have a bunch of specialty starches in the pantry.

Nice, Darius :)

Chia seed works just like flax. With a dairy allergy I suspect you are staying away from soy as well (50% of children with dairy allergies also react to soy). I would use chia or flax in meatloaf and then figure out what you are replacing in a casserole; you might be able to use a cornstarch-thickened milk replacement for cream-sauce based casseroles.

My boyfriend is gluten free and doesn't eat eggs so I was baking bobs red mill brand gluten free cookies and it suggested on there to replace the egg with cornstarch. You mix one tablespoon of cornstarch with 3 tablespoons of water in a separate bowl and then add it in like the egg. It worked perfectly in that and might be easier than flax seeds.

I don't eat eggs either, so when it comes to recipes that require egg replacements I use a variety of substitutes. Because each substitute produces a different texture and taste, which replacement I use depends on what the meal is.

As you noted, egg replacements in baking are easier than savory...and for that very reason I usually find egg-free savory recipes instead of replacing the eggs altogether. There are so many great blogs that don't use eggs (vegan blogs, indian food blogs, etc.) that there's almost always alternative recipes.

My most used replacements in cooking are silken tofu, banana, yogurt, flax and Ener-G. I wrote some blog posts on each of these if you want to know when to use each (http://bit.ly/fxZZoI) and (http://bit.ly/fCRo6t). Like others recommended, I would turn to flax and chia seeds w/ the savories.

Good luck on your egg-less cooking :)