Egg Substitutes You Likely Already Have on Hand

Egg Substitutes You Likely Already Have on Hand

It’s inevitable that at some point you’ll be baking a delicious cake or whipping up a batch of cookies and you add in all the ingredients only to realize you’ve forgotten the eggs, and to make it even worse, you’re completely out of them. What do you do?! We’re here to help. There’s tons of egg substitutes that you probably already have on hand that you can use in recipes so you can keep baking away! A quarter-cup of applesauce can be swapped for one egg. You may end up with a bit of a different texture, but it’ll work! It’s best in recipes like breads, muffins, brownies, cookies, etc.

You can use mashed banana in the same way, using a whole ripe banana for every large egg in a recipe. The banana flavor will come through just like in tasty banana bread, but if you don’t mind that, this is a great substitute! Have you heard of aquafaba before? Maybe not, but you just may already have this if you’re a fan of chickpeas. It’s the liquid that you find in your can of chickpeas, and you can use three tablespoons for every egg in your recipe! Flaxseeds are commonly known as an egg substitute and even have the cute nickname, “flegg”!

One tablespoon of flaxseed combined with three tablespoons of water can take the place of every large egg you need. You’ll need to let the mixture set for 20 minutes before you use it, so it’s not super quick, but definitely works in a pinch! Chia seeds are similar and use the same mixture ratio, but it’s best only to use this in recipes that call for one or two eggs. If you have some silken tofu around, you can use ¼ cup for every large egg - this is a good option if you need to add density to recipes like banana bread or brownies. Baking soda and vinegar (yes, the ingredients for a science experiment volcano!) is a light substitute for eggs. A teaspoon of baking soda and a tablespoon of white vinegar is the ratio for one egg!

 Nut butters, like peanut or almond butter give a tasty flavor substitute. Three tablespoons for every egg - yum! ¼ cup of yogurt per egg makes a great creamy substitute in dense recipes like breads and cakes. Another creamy substitute is ¼ cup of mashed avocado - a great way to use up those older avocados on your counter. ¼ cup of condensed milk per egg will also do the trick!

Finally, you can make a mixture of 1 ½ tablespoons of vegetable oil and 1 ½ tablespoons of water, plus one teaspoon baking powder - this will replace one large egg in a recipe and is best used with recipes like pancakes, and rolls, and anything else that needs leavening. There you are - Happy Baking!