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For those of you who can't tolerate eggs, or for those of us who may run out of egg whites when we're cooking, here is a great page of substitutions courtesy of About.com.

Substitutions

Often times, you can skip the eggs in a recipe if it only calls for one or two. All you need to do is add a couple extra tablespoons of liquid to balance the moisture content of the product.

There are several ways in which to substitute eggs in a recipe. For each egg, substitute one of the following:

As Binders

1/2 large mashed banana
1/4 cup apple sauce or pureed prunes

1 tablespoon ground flaxseed mixed with 3 tablespoons water

1 1/2 tablespoons water, 1 1/2 tablespoons oil, and 1 teaspoon baking powder

Combine one packet of unflavored gelatin with one cup boiling water - 3 tablespoons of this mixture equal one egg

1 tablespoon apricot puree

1/4 cup of soft tofu

1/4 cup soy milk

As Leavening

2 tablespoons carbonated water and 2 teaspoons baking flour
1 teaspoon baking powder, 1 tablespoon water, and 1 tablespoon vinegar (add vinegar separately at the end for rising)

Dissolve 1 teaspoon yeast in 1/4 cup warm water

1 heaping tablespoon of soy flour and one tablespoon water

1 tablespoon bean flour and 1 tablespoon oil

1 tablespoon of arrowroot powder mixed with 3 tablespoons water

1 tablespoon cornstarch mixed with 3 tablespoons water

2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn oil, 1/2 teaspoons baking powder, and 2 tablespoons water

For Whipping

1/4 teaspoon xanthan gum with about 1/4 cup of water. Let stand. It thickens, and can be whipped like an egg white.

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