Rising egg prices have left many home bakers scrambling to adapt their favorite recipes. A perfect storm of inflation and widespread avian influenza outbreaks has pushed egg prices to record highs, with some regions seeing costs triple compared to previous years. Many grocery store shelves sit empty in the egg section, forcing home cooks to get creative in the kitchen.
But baking without eggs doesn’t mean giving up the treats you love. Home bakers are discovering that egg substitutes can produce equally delicious results in everything from morning muffins to birthday cakes. The secret lies in understanding the role eggs play in your recipes – whether providing moisture, acting as a binder, or creating structure – and choosing the right replacement to match that function.
Nature offers several practical alternatives that you might already have in your kitchen. A ripe banana can add moisture and binding power to quick breads and cookies, while unsweetened applesauce works wonderfully in cakes and brownies.
For those seeking a more neutral flavor, a simple mixture of ground flaxseed and water creates a gel-like consistency that mimics an egg’s binding properties perfectly.
These plant-based alternatives aren’t just budget-friendly solutions to the current egg crisis – they’re also opening doors for vegan bakers and those with egg allergies to enjoy traditional baked goods. Whether you’re dealing with empty store shelves, dietary restrictions, or simply looking to reduce your grocery bill, mastering these egg substitutes can transform your baking game.
The following replacements have been tested and proven to work in a variety of recipes, ensuring you can continue creating delicious baked goods even when eggs aren’t an option.
Applesauce
Use a quarter cup of unsweetened applesauce in place of one egg in most baking recipes. Some sources say to mix it with half a teaspoon of baking powder. If all you have is sweetened applesauce, then simply reduce the amount of sugar in the recipe. Applesauce is also a popular healthy replacement for oil in many baked goods.
Banana
Use a quarter cup of mashed banana (from about half a banana) instead of one egg when baking. Note that this may impart a mild banana flavor to whatever you are cooking, which could be a good thing.
Flaxseeds
Believe it or not, heart-healthy flaxseeds can be used as an egg substitute. Simply mix one tablespoon of ground flaxseeds with three tablespoons of water until fully absorbed and viscous. Use in place of one egg. (You can use pre-ground flaxseeds or grind them yourself in a spice or coffee grinder.)
Chickpea flour
To use protein-packed chickpea flour, which works as a binder and leavener, mix three tablespoons of chickpea flour with three tablespoons of water for each egg. Continue to mix until creamy and thick.
Silken tofu
Never thought you’d consider tofu, right? Silken tofu is a great binder, and all you need is one-quarter cup of it for each egg.
A version of this article was originally published in April 2012.
Next: Vegetable oil
Vegetable oil
Typically, a quarter cup of vegetable oil can be substituted for one egg when baking. If you are short more than one egg, you will want to try another method, as any more vegetable oil may make the recipe too oily or greasy.
Water, oil & baking powder
Whisk together two tablespoons of water, one teaspoon of oil (like corn or vegetable oil) and two teaspoons of baking powder. Use this in place of one egg. When used in cookies and other baked goods, it works so well no one would ever know.
Aquafaba
The hot new egg replacement is bean juice — specifically, the liquid that comes in your can of chickpeas. It may not work for everything, but if your recipe calls for egg whites, whip up some aquafaba instead (about three tablespoons per replaced egg). For best results, use an unsalted variety.
After successfully using these food substitutions, you might employ them for more than emergency backup in the future. They are all vegan alternatives and, with the exception of the vegetable oil, are a heart-healthy alternative to eggs. Using banana, applesauce or other puréed fruit in baked goods is a wonderful tactic to boost flavor and make them incredibly moist.
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