Eggs in a carboard box
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9 Affordable Egg Substitutes for Baking You Need to Try!

Need an egg substitute for baking? Try these ingredients instead

There’s an egg shortage and the price of eggs has skyrocketed…that is if you can even find any. If you are planning to make any recipe or dish that calls for eggs as an ingredient, there are easy-to-find and affordable, egg substitutes for baking you can use. And you probably already have them in the house. Read on to find out exactly what these egg substitutes are, how to use them, and how they can save you money while enhancing the nutrition of your next dish.

Eggs in a carboard box

With the rise of the avian flu, eggs are in short supply. And when you can find them, the cost has doubled or even tripled in price. Thankfully, there are plenty of affordable egg substitutes for baking, cooking, and even thickening that you can use when you can’t find, or don’t want to have, a real egg. And many of these egg substitutes may be in your pantry already!

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The most common egg substitutes 

Eggs in a bowl and a few scattered around with a  plant in the pot in the background

When it comes to egg substitutes, you can use everything from chia and flax seeds to tofu, banana, applesauce, and even yogurt. But what you use will depend entirely on the purpose of the egg in the recipe. For instance, eggs can add structure or texture, or flavor. They can also act as a leavening agent or a thickener. So it is important to understand why the egg is in the recipe in the first place before you pick the right substitute to use. Otherwise, the recipe may not come out as you had hoped.

How much egg substitute should I use?

When you add an egg to a recipe, the volume of an egg is about ¼ of a cup. That means when you are swapping an egg out of a recipe, you want to be sure the volume you replace it with is equal or the recipe outcome may be altered. The egg substitutes below include the recommended portion to use to replace one whole egg. If you will be replacing multiple eggs in a recipe, be sure to adjust these substitutes accordingly.

Egg substitutes in baked goods

When you are substituting eggs in a baked good recipe, you want that egg to act as a binding agent and give structure to the food. If you were to just omit the egg, your final product might be crumbly and fall apart. Instead, there are plenty of egg substitutes that will provide the same structure and texture.

One thing to note, however, is the amount of eggs you are replacing in a recipe. If an entire recipe calls for just one egg, using an egg substitute will do little to change the final outcome of the product. However, if the recipe calls for four eggs, and you replace them all with these substitutes, this could impact the recipe’s taste and look slightly. For recipes with a heavy volume of eggs, consider using an egg substitute for half the eggs in the recipe if possible to preserve the original flavor of the dish.

Chia seeds

Chia seeds in a wooden spoon

Have you heard of a ‘chia egg’? Chia seeds make a fantastic egg substitute in baking for a number of reasons. These tiny seeds are rich in protein, healthy fat, and fiber, allowing them to provide a boost of nutrition to any recipe. In addition, they add structure to a recipe in the same way that an egg can, without changing the taste. 

To use chia seeds as an egg replacement, simply combine one tablespoon of chia seeds with three tablespoons of water. Then, let the mixture sit for about 4 minutes until it creates a gel-like substance, or what is known as a chia egg. Now it is ready to be added into your recipe as a vegan egg substitute. Note: chia seeds do not need to be gound down before mixing with water, unlike other seeds.

Flaxseed

flax oil in a glass bottle, flowers and seeds in a wooden spoon macro horizontal

Just like the chia seed egg substitute, flax seed also works well. However, there are a few important differences. First, you have to be sure you are using ground flax or the seeds won’t absorb water and create that gel-like substance. You can buy ground flax or grind it yourself in a coffee grinder or food processor. And with flax, you’ll need to add slightly less water. Combine one tablespoon ground flaxseed with two and a half tablespoons of water. Then, let this mixture stand for four to five minutes until it forms a gel-like egg sustitute This egg substitute works great for creating a light texture in recipes like cakes, muffins, and cupcakes. 

Mashed banana

Mashed bananas in a jar with a few bananas and a spoon beside on a wooden surface

Banana works as an easy egg substitute and it is also a very affordable swap (and you probably already have some at home!) When using banana an egg replacement, be sure to use a ripe banana. This will allow it to mash easily to create a smooth, creamy consistency that works best as an egg replacement. 

Mash one half of a large banana as a substitute for one large egg. One half of a banana will mash up to approximately one quarter cup, which is the same volume an egg provides. Bananas provide moisture and sweetness and are particularly good for making pancakes, muffins, and cookies. Just note that if you are replacing multiple eggs with bananas in a recipe, this may provide a slightly sweeter taste in the final product. This swap is generally best for recipes that require two eggs or less.

Unsweetened applesauce

Applesauce in a white bowl and a couple of apples and a flower beside

Just like the banana, applesauce can also work as an egg substitute in baking. Applesauce can provide moisture and sweetness while creating a light texture in cakes and muffins. When selecting applesauce, look for unsweetened varieties containing no added sugar. Then use one quarter cup of applesauce to replace one whole egg.

Silken Tofu

A piece of silken tofu on a white plate against the black background

Tofu make a terrific egg substitute in baking since it provides quality protein back into the recipe, which can be lacking when eggs are removed. When choosing tofu to use as an egg replacement, select silken tofu, which is easier to blend. Then, process the tofu in a high-powered blender or food processor until it is soft and creamy before adding to a recipe. Once the tofu is smooth, use one quarter cup of the tofu to replace one whole egg.

Greek yogurt

Greek yogurt in a cup on a wooden board and wooden spoon beside

Another convenient egg substitute in baking is unsweetened Greek yogurt. This smooth, creamy yogurt provides a rich texture along with protein for a swap that provides a similar nutritional value to an egg. To use the egg swap, replace one whole egg with one-quarter cup of unsweeteed Greek yogurt. All forms of unsweetened Greek yogurt, from 0% fat to whole milk varities work for this recipe replacement.

Aquafaba

Aquafaba and chickpeas beside

If you are looking to make a meringue or need a light, soft texture in your recipe, the best egg substitute would be aquafaba. Not sure what that is? Aquafaba is actually the liquid from cooked or canned chickpeas. This liquid can be whipped and used as both an egg and egg white substitute as it can create peaks similar to whipped egg whites. 

To substitute one egg with aquafaba, mix three tablespoons of aquafaba with 1/4 teaspoon cream of tartar per egg required in the recipe. Aquafaba works best when you’re making anything requiring a light and airy texture like meringue, angel food cake, or macaroons. 

Egg substitutes for a leavening agent

Baking soda in a jar and a spoon full of baking soda in front of the jar

Eggs don’t just add flavor and structure, but they also have the ability to leaven foods, or make them ‘puff up’ and rise when they are beaten with air added into them. Both eggs and egg whites have this ability, so it is important to choose your egg substitute in baking wisely if your goal is to use it as a leavening agent.

One great way to replace an egg is with the use of baking soda. To replace one egg while allowing your recipe to rise, combine one teaspoon of baking soda with one tablespoon of vinegar and add to the recipe. 

Note: aquafaba can also be used as a leavening agent. Whip the liquid to form stiff peaks before adding into the recipe for best results.

Egg substitutes for thickening 

Cornstarch in a jar and kernels scattered around and a spoon

Some recipes like custards and pies use eggs as a thickener. Although egg substitutes in these recipes may change the final product slightly, they do work in a pinch. To replace one whole egg, combined two tablespoons of cornstarch or arrowroot powder along with three tablespoons of water. Mix this powder and liquid together first, and then add into the recipe.

The bottom line on using egg substitutes in baking

Whether you don’t have eggs on hand, can’t afford the skyrocketing price, or just need to make a recipe without the egg, there are many affordable substitutes that can be used to replace eggs in baking. However, before selecting your egg replacement, be sure to know why egg has been included in the recipe in the first place. Knowing whether your egg provides structure, flavor, thickness, or leavening can help you to choose the best egg substitute for your recipe.

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