Eggs are quite popular, finding their way into the ingredient list of all sorts of recipes. But what if you can’t find eggs? First, there’s no need to scrap that recipe. Whether you’re out of eggs or you just don’t feel like going out to get more – there’s a good chance you have something in your pantry that will work just as well, if not even better!
There’s no eggscuse to let a lack of eggs be your excuse. Here’s what you can use to substitute for eggs in baking and how.
Ever since millennials started smothering their toast with this beloved fruit, the creamy avocado has become one of the hottest commodities in grocery stores across the country. Using about a quarter cup of avocado in your recipes (in place of one egg), is a perfect substitute, especially for baked goods like brownies and quick breads.
Baking Powder and Oil
Mix one-and-a-half tablespoons of vegetable oil with one-and-a-half tablespoons of water and one teaspoon of baking powder and…voila! One large egg replacement. This substitute is perfect for pancakes and rolls.
One ripe, medium-sized mashed banana can take the place of one large egg in just about any recipe but – and this is an important “but” – that banana flavor WILL come through. Banana-flavored pancakes or muffins, anyone?
Speaking of flavor, if you’re looking to add a little extra flair to your baked goods, use three tablespoons of any creamy nut butter for every egg. It’s a solid substitution and a secret ingredient. Boom.
Believe it or not, there’s a good chance you already have this (incredibly fun to say) ingredient in your cupboards. Aquafaba is actually the name of the liquid inside a can of chickpeas. So, instead of pouring it down the drain, use three tablespoons to replace an egg in your recipes. Aquafaba is best for dishes that call for egg whites, but it’s fine in a pinch for regular eggs too.
If your recipe only calls for one or two eggs, chia seeds are a fantastic option (plus, they have a ton of Omega-3s). One tablespoon of seeds mixed with three tablespoons of water is the equivalent of one large egg. If your recipe calls for more than two eggs be mindful, the chia seeds will thicken, changing the texture.
Flaxseed is the egg substitute loved by internet bakers and cakers the world over. Combine one tablespoon of ground flax seeds with three tablespoons of water (and let that mixture sit for 20 minutes) and you’ll have yourself the equivalent on one large egg. And yes, you can call it a “flegg” if you want to.
A quarter cup of condensed milk can replace an egg in almost any cake. The best thing about condensed milk is that, if you don’t have some on hand – you can make your own! Simply simmer milk and sugar on a low, controlled burner until it’s thick and syrupy. Once it cools, you’re good to go.
This South American plant-derived powder can work well for your simpler recipes. Mix two tablespoons with three tablespoons of water to replace one egg.
Possibly one of the most versatile baking egg substitutions, unsweetened applesauce is every baker’s best friend. That being said, the texture will be different – specifically, more moist, airy and fluffy. A quarter cup can replace one egg.
Pro-tip: If all you have is sweetened applesauce, that’s fine – just be sure to cut back your sugar throughout the rest of the recipe.
Baking Soda and Vinegar
Combine one teaspoon of baking soda and a tablespoon of white vinegar for the ideal egg substitute for baking in all things light and fluffy and wonderful, like pancake and sponge cakes.
Yup, you read that right. Tofu! A quarter cup of silken tofu can replace a large egg in denser desserts, like banana bread and brownies.
Added bonus: It also gives them a little extra moisture (and after the kids ask for seconds, you can tell them they’re eating tofu, just for fun).
For your denser recipes (breads, cakes and the like), use a quarter cup of plain yogurt for every egg.
Bonus point: you can then you can say your cakes have a little extra “culture.”
Not only can carbonated water add moisture to a recipe, but it can replace an egg and act as a leavening agent. Best for cakes and quick breads, use one-fourth of a cup to replace one egg.