Eggs may be a cheap and excellent source of protein, but not all people would want to use eggs in their recipes. For those which follow a vegan diet or are simply allergic to eggs, there are numerous possibilities to replace eggs with effective substitutes.
In egg-based recipes, it is generally used to obtain fluffy dough or as a binding agent (for homogenization). Choosing the right egg substitute depends on the purpose for which the eggs are used in a recipe. Of course, there are recipes in which the egg is the main ingredient and is used as such. For example, in salads, omelet or sandwiches, but there are also alternatives for those cases.
A somewhat universal egg substitute is tofu, especially soft tofu (silk tofu) because it can be successfully used in many recipes. You can use it to make cakes and puddings, but also soups and broths. Silken tofu, compared to other tofu types, has higher water content and it is a more appropriate choice because of its softer consistency. Moreover, compact tofu (with a little saffron to add color) can be used to replace eggs in sandwiches or omelets.
A very versatile vegan alternative is also the flax seeds (milled and soaked in water). Flax seeds are suitable for desserts (especially in pies, cookies, pancake or ice cream. However, it can also be used for salty foods such as meat loafs veggies steaks.
Read more about the other egg substitutes you could use: