Why no to Eggs & Chicken and Fish?
What's Wrong With Free Range Eggs?
In order to get laying hens you have to have fertile eggs and half the eggs will hatch into male chicks. These are killed at once or raised as table birds (usually these days in broiler houses) and slaughtered as soon as they reach an economic weight. So for every free-range hen happily scratching around the garden or farm who, if she were able to bargain, might pay rent with her daily infertile egg, a corresponding male from her batch is enduring life in a broiler house or has already been subjected to slaughter or thrown away to die. Every year in Britain alone more than 35 million day-old male chicks are killed. They are mainly used for fertilizer or dumped in landfill sites. The hens are also culled as soon as their production drops. Also be aware that many sites classed as free range aren't really free range, they're just massive barns with access to the outside. Since the food and light are inside the chickens rarely venture outside.
And Normal (Battery) Eggs?
The battery hen, from which the vast majority of all eggs are produced and almost all products containing eggs (especially cakes) suffers an even worse fate. The battery hen is an anxious, frustrated, fear-ridden bird forced to spend 10 to 12 months squeezed inside a small wire cage with up to nine other tormented hens. There are usually many tiers of these cages in gloomy sheds which hold a total of 50,000 to 125,000 birds. Caged for life without exercise while constantly drained of calcium to form egg shells, battery hens develop the severe osteoporosis of intensive confinement know as caged layer fatigue. Calcium depleted, millions of hens become paralyzed and die of hunger and thirst inches from their food and water. Battery hens are debeaked with a hot machine blade once and often twice during their lives, typically at one day old and again at seven weeks old, because a young beak will often grow back. Debeaking causes severe, chronic pain and suffering which researchers compare to human phantom limb and stump pain. Between the horn and bone of the beak is a thick layer of highly sensitive tissue. The hot blade cuts through this sensitive tissue impairing the hen's ability to eat, drink, wipe her beak, and preen normally. Debeaking is done to offset the effects of the compulsive pecking that can afflict birds designed by nature to roam, scratch, and peck at the ground all day, not sit in prison; and to save feed costs and promote conversion of less food into more eggs. Debeaked birds have impaired grasping ability and are in pain and distress, therefore eating less, flinging their food less, and "wasting" less energy than intact birds.
What Can Be Substituted For Eggs?
Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate (vegan), calcium carbonate, and citric acid) and a gum derived from cottonseed. It's primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches.
Alternative replacements (quantity per egg substituted for)
2 oz of soft tofu can be blended with some water and substituted for an egg to add consistency. Or try the same quantity of: mashed beans, mashed potatoes, or nut butters.
1/2 mashed banana
1/4 cup applesauce or pureed fruit
One Tbsp flax seeds (found in natural food stores) with 3 Tbsp water can be blended for 2 to 3 minutes, or boiled for 10 minutes or until desired consistency is achieved to substitute for one egg.
1 tsp. soy flour plus 1 Tbsp. water to substitute for one egg.

But Don't I Need Eggs And Dairy Products?
Just as the meat manufacturers would have you believe that you need to eat meat, the egg and dairy producers are now spending vast amounts of money promoting the healthy aspects of eggs and dairy products. Eggs and dairy products contain large amounts of cholesterol and saturated fats, which is considered a major cause of heart disease. In a 1985 study published by the J. Am. Med. Ass. dairy products were the major source of saturated fat and cholesterol for 75 adult vegetarians living in the USA, whose blood levels of cholesterol were higher than those of vegans who ate no dairy produce. Dairy products contain lactose, a milk sugar which the majority of the world's population is actually unable to digest and is often found to be the cause of digestive problems. Casein, the milk protein, has been shown to cause iron deficiency anaemia from internal bleeding in many infants and is suspected of causing juvenile diabetes. Milk products can also be a cause of eczema, rash, mucous buildup, wheezing, asthma, rhinitis, bleeding, pneumonia and anaphylaxis in children and adults.