To be strict with taste and tradition, yes. However taste and texture can be approached with other ingredients to recreate the egg composition : after all cooking (and especially baking) is a chemist soup.

   - protein: tofu, gluten, plants protein extract, lentils, chickpeas, beans, chia seeds, mixed squash seeds...
   - lipid: various vegetable oils
   - sulphurous aroma: Kala namak salt, also very popular for vegan scrambled eggs

Depending on the selection, other ingredients might be adjusted. EG: lentils contains carbohydrate to if you use them for protein, use less floor and no corn starch.

The tool OP developed is precisely perfect for this king of calcul. However sometimes alternatives aren't based on the exact micro and macro reproduction but on the final result: banana is great for vegan pancakes but lacks protein. It's probably it's starch and fibers that help getting the texture right.