Hi Amy - if you are looking to replace eggs in baked goods, you can use an egg replacer. Bob's Red Mill makes one that I've bought but haven't tried yet. It's powdered and you mix it with water and then use it in your recipe as you would an egg. There's also something called Ener-G but I haven't tried that one.
You can also use ground flax mixed with water as a replacement for eggs. I have Bob's Red Mill brand of ground flax and it tells you right on the bag how to use it as an egg replacer (I can't remember the water to flax ratio right now). I think the flax "egg" would be good in breads and some cookies, while the egg replacer would be better for cakes and stuff (when you don't want to see the ground up flax).