In a pinch? Check your pantry.
By Teri Tsang Barrett
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Eggs are an essential ingredient to keep on hand. If you're planning on making pancakes or practically any baked goods like cakes made from scratch, 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 on the rise again in 2024, so it's a definite possibility.
Either way, there's no need to panic! We've got plenty of nifty egg substitutes that will come in handy when you're in a pinch, and plenty 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 leavening agent, 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, too:
- Guess What? You Don't Need Eggs to Make These Desserts
- Skip the Oven and Make Easy No-Bake Desserts Instead
- The Healthiest Dessert Ideas for Any Sweet Tooth
1
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
2
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
3
Liquid Egg Replacement
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.
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4
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
5
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
6
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
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7
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
8
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
9
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
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10
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
11
Yogurt
Using yogurt in place of eggs is ideal for baked goods where there's another leavening agent at work. It'll help with binding and moisture.
1/4 cup yogurt = 1 egg
