10 Creative Alternatives for Cooking and Baking When Eggs Cost Too Much or Are Hard to Find

It almost feels like we are time traveling back a few years ago when there was an egg shortage and egg prices were through the roof. Because we’re back to being limited to buying only a dozen or two eggs at a time. However, our recipes still need eggs. Lucky for you, you can try one of these 10 egg alternatives that you may already have in the refrigerator or your pantry, in case you find that eggs cost too much because they are simply too hard to find.

A white bowl containing nine raw eggs, with some cinnamon visible in a small white dish beside it on a brown countertop. — Photo credit: Bagels and Lasagna.

Unsweetened Applesauce

A jar of applesauce, a delightful egg alternative, sits on a wooden surface surrounded by whole and sliced red apples. Two green leaves add a fresh touch next to the jar. — Photo credit: Canva Pro.

Unsweetened applesauce is ideal for moist and dense recipes. You can replace one large egg with a quarter cup of applesauce. Keep in mind that applesauce doesn’t provide lift, so consider adding an extra leavening agent to your mixture. In this case, using 1/2 teaspoon of baking powder is a good option.

Flaxseed

Flaxseeds are a common ingredient in low-carb baking and keto cooking. Well, I was shocked to learn that they work as a substitute for an egg in baking, too. Take one tablespoon of freshly ground flaxseed and combine with three tablespoons of warm water. Allow the mixture to soak for five to ten minutes, or until it thickens into a gel-like consistency. Once it reaches this texture, you can incorporate it into your recipe as a replacement for one large egg.

Plain Yogurt

Container of Good & Gather Plain Greek Nonfat Yogurt, 32 oz, features spoon graphic and highlights "0% Milkfat" and "18g of Protein per Serving. — Photo credit: Bagels and Lasagna.

Yogurt can be used as an egg substitute in your baking recipes. It provides protein similar to eggs, with Greek yogurt offering even higher protein content, and it acts as a natural binder. This substitute works particularly well in quick breads and pancakes. Use one-quarter cup of yogurt to replace one large egg.

Baking powder, oil and water

Photo credit: Bagels and Lasagna.

For cookies, a combination of baking powder, oil, and water serves as an effective egg substitute. To replace one large egg, use two teaspoons of baking powder, one teaspoon of vegetable oil, and two tablespoons of water.

Avocado

Avocados can be used as an egg substitute in baking, particularly in moist and dense recipes such as muffins and waffles. To replace one large egg, use one-quarter cup of mashed avocado. Since avocados don’t provide the same lift as eggs, it’s a good idea to add 1/2 teaspoon of baking powder to your recipe.

Chia Seeds

Chia seeds are ideal for use in muffins, quick breads, and cookies. To substitute for one large egg, combine one tablespoon of chia seeds with three tablespoons of water. Mix them together and let the mixture sit for 15 minutes before using. If you prefer not to see the chia seeds in your finished product, opt for white chia seeds instead. Chia seeds also work in a mousse dessert.

Silken Tofu

A person slices a block of tofu with a knife on a cutting board. — Photo credit: Depositphotos.

Tofu can be an effective egg substitute, and it’s best to use plain silken tofu for this purpose. Blend the tofu in a blender until it reaches a smooth consistency. Then, mix it with the other wet ingredients before combining it with the dry ingredients. Use it for egg-free custards and quiches.

Mashed Bananas

Bananas are a great option for recipes like pancakes and brownies. You can use one-quarter to one-half cup of mashed bananas to replace one large egg. However, since bananas lack natural leavening agents, your baked goods may not rise as expected. To help with this, add 1/2 teaspoon of baking powder when using bananas as an egg substitute.

Buttermilk

Milk being poured from a glass jug into a glass on a wooden board, next to another glass of milk and some egg alternatives, on a light wooden surface. — Photo credit: Canva Pro.

Buttermilk is a suitable substitute for eggs in muffins, cakes, and cupcakes. To replace one egg, use one-quarter cup of buttermilk. Since buttermilk adds extra liquid to the recipe, be sure to reduce the amount of water or other liquids by 1/4 cup.

Baking Soda and White Vinegar

A bowl of baking soda sits next to a clear bottle labeled "White Vinegar" on a white background, showcasing essential ingredients for egg alternatives in baking. — Photo credit: Canva Pro.

Use baking soda and vinegar in recipes that call for just one egg. Using this replacement for more than one egg could affect the flavor of your baked goods due to the strong taste of vinegar. To replace one egg, combine one tablespoon of vinegar with one teaspoon of baking soda.
Read the article for more tips on egg alternatives and substitutes.