I have told many people, that in my humble opinion that EGG FREE is one of the easiest of allergies to deal with. In baking you simply use egg replacer mixed with a bit of water. You simply don't eat eggs for breakfast. At the store, cereals, frozen foods etc. are easy to find without egg.
That being said, I do think eggs are a GREAT source of protein and nutrients. I did miss eating them for breakfast. I lOVE how they puff up my breads just a smidge more.
We have trialed eggs in the past few months. And passed. Well, kinda. The skinny is that we can use eggs in a baked product occasionally. We (meaning one of my kids) can NOT eat fried or scrambled eggs. We can't use eggs everyday. But, yes, we now have a new protein source and I love that they are getting the nutrients that eggs provide!
For those of you unfamiliar with "trials" let me explain. You simply eat the food source for three days (without adding in any other allergen food.) You watch for symptoms during those three days and for about a week after. If you know your body (or your kid's reactions) you will be able to tell whether or not you can use the trialed food.
Anyways, that was a pretty long winded intro in to egg substitution, but read on for my ideas and tips!
Egg Free~ ratios given are for 1 egg, simply multiple for more eggs!
My personal favorite is Ener-G gluten free Egg Replacer. In general the ratio is 1 ½ tsp mixed with 2 TBSP water to substitute for one egg.
Another idea that I have actually used (and it works) is 2 TBSP natural unsweetened apple sauce (it may sweeten the flavor)
I have used this ratio in a cake mix with great results. Eggs vs. flax, I haven't noticed a difference! The ratio is 1 TBSP flax mixed with 3 TBSP warm water. Let sit 5 minutes. Whisk and add to recipe.
Online and through chatting with others, here are a few ideas I have picked up:
(note: I have not tried them, but I heard they work)
2 tbsp water and 1 tbsp oil and 2 tsp baking powder.
1 tsp baking powder + 1 TBSP water + 1 TBSP vinegar
2 TBSP lemon juice + 1 tsp baking soda
2 TBSP baking soda
2 TBSP potato starch
2 TBSP mashed banana + 1/4 tsp baking powder
2 TBSP water + 2 TBSP flour + 1/2 TBSP shortening + 1/2 tsp baking powder