I use different things based on what it's for. Ground flax seeds for baking, aquafaba for souffles, tofu with black salt for scrambles, "Just Egg!" for egg wash when frying, and maple syrup for egg wash on breads. Of those, I mostly bake, so keeping the flax seeds around is much more convenient for me than regularly buying eggs anyway.
I've only ever tried one brand. It's the only brand my local grocery store carries. It's a yellow carton with black writing, if that helps. I'm too lazy to go walk into the kitchen at the moment though.
Just Egg! Is the brand. It's really simple and easy to make at home too. It's just mung beans and black salt blended very well. You can bulk order yellow mung beans for super cheap.
The book "Making Vegan Meat" by Mark Thompson has a great recipe for this (amongst other things). It was kinda wild how easy it was to make well.
There are a bunch of really good vegan cookbooks. I have indian, korean, african and south american vegan cookbooks. They're great and most of the recipes are really easy to make. I'd also add the fermentation bible to that.