Brenda:

According to the Cooks' Thesaurus, the following are egg substitutes. I realize this list includes eggbeaters, etc.. I have included the entire list for other TKL friends who may be interested. Hope this helps!
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Chicken Egg Substitutes:

***All- purpose

duck egg (larger, and oilier, more colorful, and more flavorful)

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****For scrambling and making omelets

tofu (This works best with crumbled firm or extra firm tofu. It helps to add lots of seasonings like onions,
mushrooms, nutritional yeast or cheese, and herbs.) See also the recipe for Tofu Omelette posted by Veggies
Unite!)

OR egg substitute (Substitute 1/4 cup egg substitute for each egg.)

OR egg whites (A good combination is two egg whites for every egg yolk.)

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**** For baking

1 egg = 2 tablespoons liquid + 2 tablespoons flour + ½ tablespoon shortening + ½ teaspoon baking powder

OR 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.
OR 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.)

OR 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 called for in recipe.

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

OR 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.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe. OR mayonnaise (Substitute 3 tablespoons mayonnaise for each egg called for in recipe.)

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

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

OR tofu (Substitute 1/4 cup soft silken tofu for each egg.)

OR fruit-based fat substitutes (Substitute 2 tablespoons fat substitute for each egg in recipe.)

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**** As a glue for breading

milk (crumbs won't stick as well; consider refrigerating the breaded food for about an hour before cooking to improve adhesion)

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**** Custards and cream fillings

egg yolks (Substitute 2 egg yolks for each whole egg. This is higher in fat, but works wonders in sauces, custards, and cream fillings.)
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***** For coating pie crusts

omit (note: crust may become soggier) OR cold milk (to add gloss) OR cream (to add gloss)
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**** To bind ingredients

Ener-G Egg Replacer (Substitute 1 1/2 teaspoons Egg Replacer plus 2 tablespoons water for each egg called for in recipe.)
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*****If recipe calls for raw eggs (and you wish to reduce the risk of salmonella poisoning)

pasteurized eggs (for whole eggs; available in the frozen foods section) OR powdered egg-white substitutes (for egg whites) OR meringue powder (for egg whites; may contain sugar)

egg substitute Substitutes: 1 egg = 1/4 C egg substitute OR 1 egg = 3 tablespoons egg substitute + 1 tablespoon oil (especially in recipes for baked goods)