I use a shelf-stable egg replacer in my baking, mostly because I hardly ever have eggs on hand. (Bob’s Red Mill is the brand I see, but I’m sure there’s other brands out there)

I guess I’m big on shelf-stable substitutes for stuff that goes bad fast: I also have powdered milk for baking/sauces, and textured vegetable protein to add protein and texture to things I’d usually use ground meat for, where the meat’s flavor would be overpowered by the sauce anyway.