What Came First?: How to Replace Eggs in Recipes

A few years ago, I finally discovered that eggs were the culprit every time I felt awful.  Egg allergies can be tricky, but not as difficult as some other more prevalent foods.  One thing people ask me is how can I handle not eating any pancakes, muffins, cookies, and quick breads.  These foods are tasty and, it's true, I can't eat many store bought or someone else's homemade baked goods.  But, I have these things all the time because I just make those recipes at home with out using eggs.  If the recipe has 2 eggs or less I can usually substitute each egg with the following:

2 Tablespoons Oil
2 Tablespoons Water
1 teaspoon baking powder (I use aluminum free or make my own using equal parts baking soda, cream of tartar and rice flour-wheat flour may work, I have never tried)

Then I reduce the cooking time by about 5 minutes.

It doesn't work for flan, pumpkin pie, or omelets, but at least I don't feel as deprived.