13 Smart Egg Substitutes Already in Your Pantry
No eggs? No problem.
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Eggs are an essential ingredient to keep on hand. If you're planning on making practically any baked goods like homemade cakes, you'll need to have at least a few in the fridge. But what if you miscalculated how many you needed the last time at the store? Or worse, what if eggs skyrocket in price or have a shortage all of a sudden again? The avian flu that was responsible for the egg shortage from the last few years is back and prices are on the rise again, so it's a definite possibility.
Either way, there's no need to panic! There are plenty of nifty egg substitutes that will come in handy when you're in a pinch, and many of them can be found right in your pantry. So, how do you know which egg substitute to use? Here, you'll find swaps that work for breads, cookies, meatballs, and so much more. For recipes that use eggs as a binder or for moisture, substitutes like applesauce or oil can do the trick. If the eggs act as a leavener, try a combination of vinegar and baking powder.
It's worth noting that the finished product won't be exactly the same as when you use real eggs. The texture may be a bit different, but overall, you should expect the flavor to remain intact. So whether your store has been suddenly struck by an egg shortage or your eggs have simply gone bad (you can always do the egg float test to check), these egg substitutes will do the trick. Because nothing should come between you and your next baking project—not even a few missing eggs!
There are plenty of recipes that skip eggs entirely:
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- Skip the Oven and Make Easy No-Bake Desserts Instead
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Aquafaba
This egg substitute is likely already in your pantry. The magical ingredient known as aquafaba is simply the liquid from canned chickpeas. It makes a great binder on its own, but you can also whip the liquid to create an egg-free meringue.
3 tablespoons aquafaba = 1 egg
Vinegar + Baking Soda
Eggs are often used as leaveners to make your baked goods rise so you'll need a replacement that won't leave your final product flat. Enter: this old-school science project. The vinegar and baking soda bubble up to create a leavening agent in your baked goods.
1 tablespoon distilled white vinegar or apple cider vinegar + 1 teaspoon baking soda = 1 egg
Liquid Egg Substitute
Even when it's hard to find eggs, you should be able to find commercial liquid egg replacements at your store. They're a great option for your favorite egg recipes and you don't even have to deal with the shells. Follow the package instructions on the right ratio to use.
Powdered Egg Replacer
There are several brands of commercial egg replacements in powdered form. While their formulations vary, they are often a mix of other ingredients that mimic the structure and leavening qualities of eggs when mixed with water. Follow the instructions on the package for exact substitutions swaps.
Flax Seeds + Warm Water
Have you ever heard the term "flax egg" or maybe you've seen it referred to as "flegg." No matter what you call it, this swap is a no brainer. When the ground flax seeds and water combine, it creates a thick mixture that's similar in texture to eggs.
1 tablespoon finely ground flax seeds + 3 tablespoons warm water + 10 minutes = 1 egg
Vegetable Oil + Baking Powder + Water
This easy substitute uses kitchen staples you likely already have on hand. It's ideal for recipes where eggs are the only leavener, such as quick breads like muffins and scones.
1 1/2 tablespoons vegetable oil + 1 teaspoon baking powder + 1 1/2 tablespoons water = 1 egg
Applesauce
Ideal for baked goods where there’s another leavening agent at work, this substitute is used for binding and moisture. Unsweetened plain applesauce works best for the swap, but if sweetened or flavored is you have, just cut back on other sweeteners in the recipe or save the swap for baked goods that will benefit from the extra spice.
1/4 cup unsweetened plain applesauce = 1 egg
Mashed Banana
A mashed banana will impart its own flavor and sweetness to any baking recipe. This egg sub won't help your baked goods rise, but it will provide lots of moisture.
1/4 cup mashed banana = 1 egg
Chia Seed + Water
Similar to the “flegg,” this replacement works best as a binder in quick breads and brownies. Baked goods will likely turn out slightly denser, as the “chegg” isn’t able to trap air pockets like the classic egg.
1 tablespoon chia seed + 1/3 cup water + 15 minutes = 1 egg
Arrowroot Powder + Water
Arrowroot powder is used more for binding and moisture, ideally for baked goods that call for another leavening agent.
3 tablespoons water + 2 tablespoons arrowroot powder = 1 egg
Soy Protein Powder + Water
Ideal for baked goods where another leavening agent is called for, this egg substitute is used more for binding and moisture.
1 tablespoon soy protein powder + 3 tablespoons water = 1 egg
Yogurt
Using yogurt in place of eggs is ideal for baked goods where there's another leavening agent at work like baking powder or baking soda. It'll help with binding and moisture.
1/4 cup yogurt = 1 egg
Silken Tofu
Similar to yogurt, tofu is a good replacement in denser baked goods like quick breads where there's another leavening agent. Though there are many varieties, silken tofu will provide a similar moisture content to eggs. Blend it until smooth in a blender or food processor.
¼ cup blended silken tofu = 1 egg
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