It’s not news to anyone that egg prices have increased exponentially over the past few months. What used to be $1.25 a dozen has suddenly exploded to $5.49 or more seemingly overnight. While prices have started to slowly come back down, there’s no telling if they will ever come back to their original low price or if/when they will spike back up again.
Because we aim to be your go-to cooking destination, we thought we’d share some egg substitutes so you can still enjoy some of your favorite dishes while not breaking the bank. Most of the substitutions we will cover are going to be related to baking because that is the easiest way to keep substitutions as unnoticed as possible. However, we’ll still give you a few ideas you can use when you’re looking for that egg texture and taste.
But what do eggs actually do?
According to Healthline, there are four main reasons eggs are included in baking: binding, leavening, moisture, and flavor/appearance.
- Binding: Eggs help combine the ingredients and hold them together. This gives food its structure and helps prevent things from falling apart.
- Leavening: Egg whites trap air in food and create small bubbles. Those bubbles expand when heated, which helps food puff up and rise when baked.
- Moisture: The liquid in eggs is absorbed by other ingredients, helping to add moisture to the finished product.
- Flavor and appearance: That golden brown “done” color we’re all used to? We can thank eggs for that. Eggs turn brown when they are cooked and help carry the flavor of other ingredients. This helps improve the flavor of the finished product and gives us that golden brown finish we like so much.
Do I HAVE to use eggs?
There’s a reason historians think humans have been using eggs for over 6 million years. Their nutrients combined with their many benefits to cooking and baking make them a perfect ingredient. But when eggs are so expensive, it makes you think twice about how often you use them. Do I really need three eggs in this cake? Can I have my cake and keep the eggs for something else? We get it. We’re here to offer you some solutions for this egg predicament we find ourselves in.
Following are some egg substitutions that have been tried and tested. And because not every substitution is going to be the best option for every recipe, we will also tell you what kind of recipes these substitutions are best suited for. You’re welcome!
Egg Substitutes:
Applesauce
- Applesauce is made of cooked apples that have been pureed. It’s one of the most common substitutions because of its texture and ease of use.
- Things to consider:
- This a good substitute for baked goods where another leavening agent (baking soda, baking powder, etc) is present.
- Applesauce comes in sweetened, unsweetened, and other flavors. For an egg replacement, you will want to use unsweetened when able. If you only have sweetened, cut back on the sugar (or other sweeteners) in the recipe. If your applesauce has a flavor (cinnamon, nutmeg, etc.), you will want to save this substitution for a recipe that would benefit from the extra flavoring.
- Works best for: Most baking recipes
- Measurement: ¼ cup applesauce (60 grams) = 1 large egg
Greek Yogurt
- Greek yogurt helps replace the binding and moisture lost when not using eggs.
- Things to consider:
- This a good substitute for baked goods where another leavening agent (baking soda, baking powder, etc) is present.
- It is best to use plain yogurt, as any flavorings will affect the flavoring of your baked good.
- Works best for: muffins, cakes, cupcakes
- Measurement: ¼ cup (60 grams) = 1 large egg
Buttermilk
- Buttermilk helps replace the binding and moisture lost when not using eggs.
- Things to consider:
- This a good substitute for baked goods where another leavening agent (baking soda, baking powder, etc) is present.
- Works best for: muffins, cakes, cupcakes
- Measurement: ¼ cup (60 grams) = 1 large egg
Mashed Banana
- Mashed banana is often used as a substitute because of its texture and moisture content.
- Things to consider:
- The banana will transfer quite a bit of its “banana flavor” to the baked good. If you don’t mind the extra banana flavor, this is a great option. If you don’t want the banana flavor, pureed pumpkin or mashed avocado are also good alternatives with less flavor.
- Banana has a high moisture and starch content which will make your baked goods more dense and not brown as deeply.
- This a good substitute for baked goods where another leavening agent (baking soda, baking powder, etc) is present.
- Works best for: cakes, muffins, brownies, and quick breads
- Measurement: ¼ cup (65 grams) = 1 large egg
Aquafaba
- Before you think you need to go to the store to buy a special ingredient, we promise you may already have this on hand. Aquafaba is the fancy name for the “juice” or liquid from canned chickpeas! It is a great binder and acts similar to egg whites, making it a great option for recipes requiring just egg whites.
- Things to consider:
- Aquafaba imparts little to no flavor, so you don’t have to worry about its flavor in your baked goods.
- It can make baked goods turn out a little more dry and crumbly than the original recipe if used to replace a whole egg (instead of just egg whites).
- Works best for: Recipes that call for just egg whites (meringues, marshmallows, macaroons, etc.)
- Measurement: 3 Tablespoons (45 grams) = 1 large egg
Final Suggestions
If you’re looking for a true egg substitute for an egg dish, your best option are the commercial egg substitutes you can find in the refrigerator section. However, in baked goods, you have tons of options to choose from. The best way to find out what substitute works best for you is to try it! Remind yourself you are trying something new, so it may not turn out exactly how you expect…but it could turn out even better!
We’ve included a few recipes to start your journey:
Let us know how it went! Did any substitutes work for you? Were any substitutes not the right choice for the recipe you tried? We’d love to hear about it.
