Who needs eggs?

Baking without eggs was a daunting proposition at first, but then I discovered ground flax seed.

For most recipes, you can mix 1 Tbsp ground flax seed with 3 Tbsp water, let the mixture sit for a few minutes, and then add it to your recipe as you would an egg.

If the recipe is particularly "white", and you don't want bits of flax seed in there, you can also use Ener-G egg replacer or other commercial egg replacers. I prefer the flax seed for most recipes, since it costs less (especially at Trader Joe's) and adds some fiber, omega 3s, protein, and flavor.

Of course, if you CAN have eggs, any of these recipes will work quite well with a real egg. Just use 1 egg each time it says 1 Tbsp ground flaxseed + 3 Tbsp water.