Replacing eggs

Replacing eggs in a recipe can be tricky. Eggs are used for different purposes – to leaven (make rise) a cake, to bind a filling, to lighten a batter, to become a pudding or custard, to be the main food.

So if you don't want to eat eggs, what do you substitute?

TO BIND, LEAVEN OR LIGHTEN
One of the easiest ways is to use a commercial product. Ener-G Egg Replacer is pretty good at everything except being an egg. Use it in cookies, cakes, brownies, breads, and even quiche. Just add the powder ...