Smart Egg Substitutes: How to Cook and Bake Without Eggs as Prices Surge

If you’ve noticed that egg prices are skyrocketing again due to another avian flu outbreak, you’re not alone. The cost of eggs has fluctuated significantly over the last few years, leaving many home cooks looking for affordable alternatives. While some may just swap out eggs when baking due to cost, others—like my family—have been navigating life without eggs for years due to food allergies.

In our household, we had to eliminate eggs entirely after discovering an allergy, and we quickly learned that there are good substitutes out there. Whether you’re avoiding eggs due to allergies, dietary preferences, or their current price surge, choosing the right substitute for the recipe you’re making is important. 

Let’s explore the best egg alternatives, how they work in different recipes, and how to make simple swaps without sacrificing taste or texture.

Understanding What Eggs Do in Recipes

Before replacing eggs, it helps to understand their role in a dish. Eggs serve several functions in cooking and baking:

• Binding: Holding ingredients together in foods like meatballs, veggie burgers, and baked goods.

• Leavening: Helping baked goods rise and create a light, fluffy texture.

• Moisture: Preventing dryness in cakes, muffins, and cookies.

• Emulsification: Helping fats and liquids blend smoothly, especially in dressings and sauces.

The best egg substitute depends on which function the egg is serving. Some replacements are better for binding, while others help with leavening. Let’s break it down by category.

Best Egg Substitutes for Baking

Baking is where eggs can seem hardest to replace, but there are many easy, effective swaps that work just as well.

1. Flax or Chia Egg (Great for binding and moisture)

Flax and chia seeds are my go-to egg replacements for baking. They create a gel-like consistency that mimics eggs well.

How to make:

• 1 tablespoon ground flaxseed (or chia seeds) + 3 tablespoons water = 1 egg

• Let sit for 5-10 minutes until it forms a gel.

Best for: Muffins, cookies, pancakes, brownies, and quick breads.

2. Applesauce (Adds moisture)

Unsweetened applesauce is a great substitute for eggs, especially in sweet baked goods.

How to use:

• ¼ cup unsweetened applesauce = 1 egg

Best for: Cakes, muffins, brownies, and quick breads.

Tip: If using applesauce, reduce the sugar slightly to balance the sweetness.

3. Mashed Banana (Adds moisture and slight sweetness)

Like applesauce, mashed banana works well in baked goods, but it does add a mild banana flavor.

How to use:

• ½ mashed ripe banana = 1 egg

Best for: Cakes, muffins, and pancakes.

4. Yogurt or Buttermilk (Adds moisture and binding)

Yogurt and buttermilk help bind ingredients together and add moisture.

How to use:

• ¼ cup plain yogurt or buttermilk = 1 egg

Best for: Cakes, muffins, and pancakes.

5. Baking Soda + Vinegar (Great for leavening)

This combination helps baked goods rise, making it a perfect swap for fluffy cakes and muffins.

How to use:

• 1 teaspoon baking soda + 1 tablespoon vinegar (apple cider or white vinegar) = 1 egg

Best for: Cakes, muffins, and cupcakes.

Best Egg Substitutes for Cooking

Replacing eggs in cooking is often easier than in baking. Here are the best swaps for common dishes.

1. Tofu (For Scrambled Eggs & Quiches)

Firm tofu is an excellent replacement for scrambled eggs or quiches. When crumbled and seasoned, it takes on a similar texture.

How to use:

• ¼ cup silken tofu blended = 1 egg (for baking)

• Crumbled firm tofu + turmeric + black salt (kala namak) = scrambled eggs

Best for: Scrambles, quiches, and frittatas.

2. Aquafaba (For Whipped Egg Whites & Meringues)

Aquafaba—the liquid from a can of chickpeas—whips up like egg whites and is great for light, airy recipes.

How to use:

• 3 tablespoons aquafaba = 1 egg

• 2 tablespoons aquafaba = 1 egg white

Best for: Meringues, macarons, and whipped desserts.

3. Store-Bought Egg Replacers

There are many commercial egg replacers available, like Bob’s Red Mill Egg Replacer or JUST Egg. These are great all-purpose substitutes for both baking and cooking.

How to use:

• Follow package instructions.

Best for: Baking, omelets, and scrambles.

Best Egg Substitutes for Breakfast Dishes

Eggs are a staple in many breakfasts, but these swaps work just as well:

• Omelets: Use chickpea flour mixed with water and seasonings to make a "chickpea omelet."

• French Toast: Dip bread in a mixture of non-dairy milk, flour, and cinnamon instead of eggs.

• Pancakes: Use a flax egg, applesauce, or mashed banana.

Final Thoughts

In our family, avoiding eggs started as a necessity due to an allergy, but it’s become second nature. We’ve learned that with the right swaps, we don’t miss eggs at all—whether in baking, cooking, or breakfast dishes.

If you’re looking for egg alternatives due to cost, availability, or dietary reasons, rest assured that you have plenty of options. Try a few of these substitutes and see which ones work best for your favorite recipes!