Cooking without eggs
Whether you are vegan, don’t like eggs, or follow Anthony Williams principles, you might love these healthy and easy to use eggs’ substitutes for all type of recipes.
1/ Chia Seeds
I love chia seeds. I have some chia seeds pudding almost every morning. They are highly nutritious, loaded in antioxidants, minerals
including iron, zinc, magnesium, calcium, phosphorus, they are rich in fibre, alpha-linolenic acid, omega-3, vitamin B1 and B3!
As and egg alternative mix 1 Tbsp. chia seeds with 3 Tbsp. water per egg and the mixture to thicken for 10 minutes. I use them to make a delicious grain free bread , Zucchinis fritters, and many other recipes.
2/ Flaxseed Meal
Another great staple to have in your pantry, very rich in omega-3 and proteins, flaxseed meal is a perfect egg replacement for baking cookies, bread and so many other things.
For each egg, combine 1Tbsp with 3 Tbsp water let sit for few minutes until it forms a thick, gel-like consistency. 
3/ Aquafaba
When you use a can of chickpeas or soak them keep the liquid. Known as Aquafaba, that thick liquid is a great vegan egg substitute. It is especially for egg whites. If you whip it, it magically turns into a fluffy texture that resembles whipped cream, egg whites, or milk foam.
Aquafaba has also some health benefits. It is packed with amino acids, essential minerals, fatty acids, and B vitamins, Folate, Iron, Phosphorus.
Use 3 Tbsp aquafaba for one whole egg and 2 Tbsp to replace one egg white. Fabulous to make a light and tasty mayonnaise, meringue, chocolate or raspberry mousse, pastry etc…
Source: webmed.com and Healthline.com