Baking without eggs?

It goes without saying that eggs are hugely versatile when it comes to cooking and baking. But what happens when you are allergic to them or can't eat them for some reason? There are so many substitutes we can choose from... chickpea water, apple sauce, vinegar, bicarb of soda. But what's best for what?
 

Below I've found the solution so you can get creative in the kitchen; the substitute ratio I've created is per regular egg:

Best for fluffy pancakes: flaxseeds · applesauce · mashed banana · buttermilk

Flaxseeds, when mixed with water, form a gloopy consistency which helps bind the pancake batter together. Applesauce and mashed banana equally help to bind the batter. Whereas the acid in a dairy-free buttermilk would encourage another essential pancake ingredient, bicarbonate of soda, to add extra height to your pancakes. Buttermilk also helps to break down strands of gluten, leading to a fine and soft crumb.

flax egg ratio: one tablespoon of ground flaxseeds with three tablespoons of water

let it sit for 10-15 minutes until thickened.

applesauce ratio: 1/4 cup of applesauce

banana ratio: one ripe banana mashed

dairy-free buttermilk ratio: same quantities

Best for baking a cake: vinegar and bicarbonate of soda

Recipes using eggless substitutes such as vinegar and bicarbonate of soda date back to World War I and the Depression. The pair react and form carbon dioxide which make the cake rise.

vinegar and bicarbonate of soda ratio: mix 1 tablespoon of vinegar (apple cider/ white wine vinegar/ lemon juice) and 1 teaspoon of bicarbonate of soda

Best for flat breads & sponge cakes (such as Jamie Oliver's Victoria Sponge): dairy-free yoghurt

A dairy-free yoghurt (I'd recommend soya for its high protein content which mimics eggs) is also an excellent ingredient to bake with. Because of its acidity, yoghurt reacts with bicarbonate of soda to encourage leavening. It also adds a tangy balancing flavour.

ratio: 1/4 cup

Best for mini meringues, mousse and mayo: chickpea water / aquafaba

Aquafaba is the leftover smelly liquid you will find in a tin of chickpeas. But it is actually magic and a secret ingredient that I find absolutely mesmerising. Just like egg whites, the combination of proteins, starch and saponins are what make it possible to whip up into glossy peaks. Just make sure you choose a tin without any added preservatives or salt as all you want is the pure chickpea water.

chickpea water ratio: 1/4 cup per egg

Best for cookies: applesauce/flaxseeds

for crunchier, hearty, wholesome cookies:

flax egg replacement ratio: mix one tablespoon of ground flaxseeds with three tablespoons of water

let it sit for 10-15 minutes until thickened.

for a chewy cookie:

applesauce replacement ratio: 1/4 cup of applesauce

Best for savoury pancakes, eggless omelettes & vegan meatballs: gram flour

Gram flour is a pulse flour made from ground chickpeas or split peas. Naturally dense, it makes for a perfect savoury batter when mixed with water. Just add some spices and seasoning and you're in for a winner.

replacement ratio: 3 tablespoons of gram flour mixed with 3 tablespoons of water

Best for "scrambling"

silken tofu is your friend when you fancy an egg-free scramble on toast. Just add some seasoning, garlic powder, turmeric powder, break it up and there you have your perfect solution.

replacement ratio: 1/4 cup of silken tofu per egg