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Eggs themselves, not many if at all. The issue is when it comes to baking, while not often, can consume through a whole dozen or more in a single week, specially in the winter. Wanting to find alternatives, I hear applesauce is good.
I feel like it all depends on what you're cooking and what the egg is meant to do. For brownies/cake applesauce is pretty good, when I make desert breads I use a flax egg. If whole point of the egg is to help hold things together (which it usually is) and i know my fake egg isn't gonna cut it I'll throw in a dash of corn starch along with whatever egg substitute I'm using.