Egg Substitutions

What can I use instead of egg or egg replacer in baking recipes and how much per 1 egg?

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder (Recipe from Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources. Add one or two drops of yellow food coloring if desired.)

Egg Substitute (Substitute 1/4 cup egg substitute for each egg. Using egg substitute in place of eggs tends to make baked goods rubbery, because egg substitute has no fat. To improve the product's texture, add one teaspoon of canola oil for each egg replaced. Egg substitute can't be whipped and is much more expensive than regular eggs. It doesn't work well in cheesecakes.)

Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg.)

Egg Whites (Substitute 2 egg whites for each whole egg. This substitution may make baked goods less tender. To compensate, try adding 1 teaspoon of oil per egg called for in recipe.)

Egg Yolks (Higher in fat, but increasing the egg yolks in a baked good often makes it moister and more flavorful.)

Flaxmeal (Make flaxmeal by grinding flaxseed in a blender until it has the consistency of cornmeal. Use two tablespoons flaxmeal plus 1/8 teaspoon baking powder plus 3 tablespoons water for each egg.)

Gelatin (To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

Cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg.)

Mayonnaise (Substitute 3 tablespoons mayonnaise for each egg.)

Bananas (Substitute 1/2 of a mashed ripe banana plus 1/4 teaspoon baking powder for each egg.)

Applesauce (Substitute 1/4 of applesauce for each egg.)

Silken Tofu (Substitute 1/4 cup tofu for each egg.)

Fruit-based Fat Substitutes (Substitute 2 tablespoons fat substitute for each egg.)