Here are a few egg substitutes that I have collected from friends and the internet. You can also use egg replacer, however many of these are full of strange chemicals so I like to avoid them. Besides, what can be better than a little extra flax in your recipes (hooray for omega 3s!).
1 tablespoon ground flaxseeds
3 tablespoons of liquid eg. water, rice milk, soy milk etc.
Whip flaxseeds with liquid until you get an egg-like consistency. If you use warm water it will become thicker and egg-like faster. This is a great universal egg substitute.
great substitute in muffins, some sweet breads, and some cakes.
good substitute with an overwhelming banana flavor.