Can I Substitute Real Eggs for Egg Substitute?
One egg equals 1/4 cup egg substitute. You can almost always replace substitute with real eggs, but the reverse is not necessarily true.Some egg substitutes are egg whites with added ingredients for color or texture. It is also possible to buy egg substitute that is both white and yolk—but again, it has been processed and will not have all the same culinary properties as a fresh egg. For example, you cannot whip egg substitute for a meringue.
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When you're making quick breads and muffins (corn, zucchini and banana bread, for example) you can use frozen egg substitute: one-fourth cup of egg substitute is equal to one egg. You won't get exactly the same result, because the fat in a whole egg contributes to a moist, tender texture.

When eggs are used to help make a cake or dessert (like souffle) rise, the egg white does most of the work. If your issue is with the yolk and not the white, you're in luck. Just be sure to use fresh egg whites, which whip (and incorporate air), while egg substitute does not.