It’s pretty easy to avoid eggs in main meal cooking (assuming it’s the only food you’re avoiding!). Baking is a touch harder but there are some good workarounds so don’t give your favourite baking recipes just yet.
The first, and easiest, we discovered years ago in an effort to be a bit more frugal. Instead of an egg, simply add 1 tablespoon of water and 1 tablespoon of soy flour to a recipe for each egg you wish to replace. This is fine in most recipes but I wouldn’t try it in a recipe with, say 5 or 6 eggs.
However, if you are avoiding soy too, there is another handy substitution using gram flour in the same way. Gram flour is made of chickpeas and has been used by vegans for years as a useful sub for eggs in cake recipes. You should find it in most large supermarkets in the world foods aisle or we often buy ours in a local Indian grocery shop. I’ve noticed no difference to the soy.
If you are avoiding dairy too, (and even if not), googling vegan baking recipes can be very handy. A VERY useful site is the PURE dairy-free margarine website which includes recipes which are not just dairy-free but carefully marked into categories including egg-free, gluten-free, vegetarian and vegan.There are plenty of savoury bakes as well as sweet and I’ve had good success with the ones I’ve used.
Another great option is to search sites such as Allrecipes.co.uk (or .com) for collections of recipes with specific dietary requirements such as vegan. The UK site doesn’t have the same brilliant advanced search functions of the American site but you can search by recipe or ingredient too and ask to exclude ingredients, E.g. Search “Lemon drizzle cake” Exclude “egg”. All recipes are posted by home cooks and include ratings and comments by those who have tried them so you can usually find out ahead of time if the recipe will work well or not.
So, if you enjoy baking, most of your sweet and savoury treats are still entirely feasible. Have fun baking!