I am not a vegan though I do have friends who are. Found a recipe the other day for a chocolate and avocado cake that I am going to try to make. I am hoping it turns out well.

I like to use flax because it has the added bonus of upping the fiber content of your baked goods.

I've only been vegan for about a month and a half, so I haven't done huge swaths of baking yet - and the cookies I made the other day didn't have any sort of egg or egg substitute in them at all. I suppose the only egg-related substitute I've made was eggless egg salad! (Firm silken tofu, veganaise, and then just add in whatever catches your fancy - I used nutritional yeast, salt, lemon juice, and garlic.) Pretty customisable, too. I threw a few ideas around at http://spicemix.tumblr.com/post/29038213501/eggless-egg-salad

(While I'm on the topic, will the Kitchn be doing a vegan week again? The last one was a year and three quarters ago!)

I eat a lot of flaxseed meal (stirred into my cereal, mixed into bread or muffin mixes, etc.), and I've heard that it can serve as a great egg substitute. (thanks, wise folks at Bob's Red Mill.) I'll try baking with it in that capacity this weekend -- here's to experimenting with vegan baked goods!

My son is allergic to eggs ( http://willskitchen.com ) so we use apple sauce as our go-to replacement. I've found that one 1/2 cup of apple sauce is equal to one egg. We've also used Ener-G egg replacer, but I can taste the difference. When it comes to EGG based dishes, such as pop-overs or frittata -- there really isn't an equal replacement and the result is something else, but tofu is close.

I use Ener-G or flaxseed. I used to be a vegetarian and now I eat some meat, but I've never, ever liked eggs and refuse to eat them. The smell and texture make me absolutely nauseated.

It's not quite baking, but I make a vegan mayonnaise with almonds instead of eggs. It's delicious! I actually make an aioli, because I add garlic and capers. Even my friends that don't like mayo love it.

I use it to make patatas bravas and even vegan coleslaw.

Oh, I forgot to mention - I have a friend who baked all the deserts for a vegetarian restaurant in Boston. She made amazing vegan cakes and cookies, and she used silken tofu instead of eggs.

I bake a lot of Vegan goods and my favorite has always been the prune egg replacer. It comes in a jar and doesn't effect the taste of anything. Plus it provides the right consistency and helps things rise properly.

I've always used applesauce instead of eggs when I wanted to make something that would normally have eggs but I was out.

1 tablespoon of flax meal mixed with 3 tablespoons water, let sit for 5-10 minutes. Super easy, plus it adds a slight flavor that really complements some recipes.

I used ground flax mixed with a little water until I discovered chia seeds. When soaked in water, they get this gel coating around them that is reminiscent of egg white. One tablespoon of chia seeds, whole or ground, to three tablespoons of water. Mix it up and let it sit a few minutes, and it will work great!

Chia also has some great health benefits like protein content and Omega-3s. In addition to baking, chia is really good to use as a binder (like in veggie burgers), and I've even used it to make a vegan pudding. It's also quicker to use than ground flax.

I make vegan banana chocolate chip muffins that are a hit with all eaters. Who knew bananas would replace eggs?
For savory dishes, I use Ener-G. I've even used it to make battered tofu sticks.

I've been using ground flaxseed for the past few years, as many people here have suggested, and it almost always works like a charm--particularly when 1-2 eggs are called for. I've also had some luck with silken tofu, though I don't know the exact proportion. I'd love to use it more in things like custards and cheesecake-y things. But what I'm dying to know is if there's a replacement for eggs in eggy things like gougeres?

I've never had much luck with bananas and applesauce, though I used to use them before I discovered flaxseed. They are OK, but don't give quite the same texture. I'll have to give chia a shot--I have a ton at home that I mix in smoothies every morning!

I'm another ground flax partisan, although I'm really interested in trying chia seeds, as well. I really like the nutty/grainy flavor flax adds, but it's definitely not totally neutral. But I've also found that this really works best with things that only need one or two eggs; more than that and the texture often suffers.

I'm curious to try silken tofu (my understanding is that it's 1/4 cup per egg), but I'm not sure what it'd go best in--something denser?

I'm allergic to eggs. I usually use flaxseed meal mixed with water or Ener-g egg replacer. I made a quiche with the Ener-g replacer before. I didn't like it. I really want to try the applesauce replacement.

In my experience (I was vegan for 2 years...now have been ovo-lacto veg for 10), you have to consider which property of eggs you need and go from there. Moisture? Binding? Leavening? Flax seed, egg replacer, tofu, applesauce, and dry leaveners can all work really well but they don't all have all the properties of eggs. Eggs are sort of magical in that way.

@CHICAGOCOOK - This is probably not the answer you're looking for--and it's not an answer, just my opinion--but when you are cooking for "special diets", my take is that it's better to consider what the inherent benefits/stars of your specific cuisine are, and make those the starting point and foundation of your menus. Gluten-free bread is often gross, but you can make awesome dishes with rice and other naturally GF grains. I'm not inherently opposed to substitution and "alternatives" (there are veggie burgers in my freezer right now), but in my opinion they don't usually create the most satisfying and shining examples of vegan / vegetarian / allergy-free cuisine. So if it were me, I'd probably make a vegan sorbet instead of a vegan gougere. But that's just me...and thank goodness the whole world isn't like me!!

I've been vegan-baking for about 5 years now, and my general go-to is Ener-G egg replacer - it works in nearly everything, and our (my partner and my) vegan baked goods are legendary. However, I have found that for recipes that call for more than 3 eggs, sometimes flaxseed works better, in terms of binding batter together.

The only thing that we've never managed to fully successfully de-egg are matzah balls - really, nothing binds like egg. You can make them with silken tofu, but that doesn't work for Passover.

For cakes, cookies, etc. I normally use recipes that don't call for eggs. If I do modify a cake recipe I often find it just needs baking powder and baking soda, rather than an egg replacer. I like bananas or applesauce, if that seems to go well with the recipe. Otherwise silken tofu. I don't usually use Ener-G commercial egg replacer because I find I can get away fine without it, and likewise I don't often use flaxseeds because I find their taste can overpower the baked good.

For foods that really rely on the flavour of eggs, like Spanish tortilla or quiche, I'd recommend the Vegg, a new vegan egg replacer which tastes a lot like eggs. I've also heard kala nemak (black salt), which is used in the Vegg, has a very eggy taste. You can see my review of it here: http://theveganword.com/product-review-roundup-vegg-vegan-egg-frys-popcorn-chicken-airy-chocolate-aero-cheese-curls/ It's a fairly new product so it's sold in some health food shops but not all.