Sometimes you’ve just gotta laugh. Egg prices are crazy right now, and man am I missing our chickens right now! But I also know that nothing lasts forever. So in the meantime, I’m going to make scrambled eggs a little less, and use egg substitutes a little more! There are actually a ton of options out there! And while these aren’t going to produce a great omelet, they’ll allow you to keep baking despite the crazy egg prices!

One egg is about ¼ cup, so keep that in mind as you’re trying to figure out how much to substitute. Here is a list of common egg substitutes:

• Applesauce
• Mashed banana
• Silken tofu
• Yogurt
• Buttermilk
• Sweetened condensed milk
• Mashed avocado
• Ground flaxseed mixed with water (1 tablespoon of ground flax mixed with 3 tablespoons of water for one egg)
• Cornstarch
• Arrowroot powder
• Aquafaba (the liquid from canned beans or lentils)
• Agar-agar (a gelatin that comes from seaweed)
• 1 tablespoon of vinegar with 1 teaspoon of baking soda for one egg (for when you need a leavener)
• Nut butter
• Carbonated water
• Pumpkin puree

While any of these work, you’ll definitely want to vary your substitute depending on whether you’re going for a more sweet or savory flavor, or what the purpose of the egg in the recipe is (leavening, moisture, etc).

I really liked this article that delved into some of these substitutes in a little more detail: https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g33584750/egg-substitute/

Egg shortages are an inconvenience for sure, but you don’t have to let that stop you from baking! Have you tried any of these egg substitutes? I’d love to hear what’s worked for you! Share with us in the comments below!

    Camille Hoffmann
    Weekly Newsletter Contributor since 2014
    Email the author! camille@dvo.com