Funny

There's a product called Ener-G Egg Replacer and I use it to great success for eggs in dough. It won't make a dough "eggy" like is needed for challah or egg bagels, but it'll work as a binder in other baking recipes, as far as I can tell, perfectly. I've never had anyone ask "did you do something different here?" when tasting my baked goods, even if they've had my egged versions previously.

I used to use it just for making food for my vegan pals but now I've just been using it whenever eggs are called for.

Silver lining, my wife is allergic to eggs so we use all sorts of replacement in recipes, like this
or just some applesauce.

I recently learned blood is a decent egg substitute. But you don't want to be using the tainted blood of the poor for this kind of thing. You'll just get microplastics and lead and such in your food.

I am a Robotnik

We have one store and the eggs are there every week at a slightly increased price, like $4.50 a dozen. And then there's other stores with like no eggs and a dozen costs $10.

Oh, hi America!

fun fact! you can use aquafaba (the liquid from canned chickpeas) as an egg replacer in baking (among other things). you could even make some hummus at the same time

It's buried... And I don't want to dig past a certain somebody to get it...