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Eggs are a kitchen staple—until you open the fridge and realize you’re out. Or worse, you check the price at the store and wonder if they’ve started selling them individually like luxury items. Whether you’re dealing with allergies, high prices, or just need a last-minute swap, there are plenty of egg substitutes to help you out. Let’s break down the best options, how they compare nutritionally, and what they’ll do to your favorite recipes!

Why Are Egg Prices So High?

If you’ve noticed eggs getting pricier, blame a mix of avian flu outbreaks and increased demand. Fewer chickens mean fewer eggs, and grocery store shelves (and your wallet) are feeling the squeeze. If your family goes through eggs like crazy—hello, pancake Saturdays and last-minute scrambled egg dinners—finding a good alternative can be helpful.

The Role of Eggs in Cooking and Baking

Before swapping eggs, it helps to know the role they play in a recipe. Eggs aren’t just there for protein—they’ve got a job to do in your recipe! Skipping them might save you a trip to the store, but it could also lead to a not-so-great outcome (hello, flat muffins!).

Functional Purpose of Eggs:

• Bind ingredients (so your muffins don’t crumble into a sad mess)
• Add moisture (dry cookies, no thanks)
• Help things rise (fluffy pancakes > dense bricks)
• Bring nutrition (protein, healthy fats, and vitamins)

One large egg provides:

• 70 calories
• 6g protein
• 5g fat (including brain-boosting choline – don’t skip the yolk!)
• Vitamins like B12, riboflavin, and selenium

If you’re swapping eggs, consider what role they play in your recipe—do you need moisture, structure, or fluff? Let’s break down the best substitutes.

Best Egg Substitutes and How They Compare

Flaxseed or Chia Seed “Egg”

Got some flax or chia seeds hanging out in your pantry? Mix them with water, and voilà—you’ve got yourself a “chia egg!” It’s perfect for muffins or pancakes, giving them a bit of chewiness and a little extra fiber. Bonus: It keeps the kids feeling full longer (because who wants the hangries before lunch?).

Great for: Baking (muffins, pancakes, cookies)

How to use: 1 egg = 1 tbsp ground flaxseed or chia seeds + 3 tbsp water (let sit for 5 minutes until gel-like)

Nutritional benefits: fiber, omega-3 fats, and antioxidants

How it affects recipes: Adds a mild nutty flavor and a bit of chewiness. Works well in denser baked goods but won’t give the same lift as eggs.

Unsweetened Applesauce

Applesauce is like the unsung hero of egg substitutes. It adds moisture and just a touch of sweetness, making it perfect for cakes or muffins. Plus, if you’ve got a picky eater who’s not fond of fruit, they’ll never notice it (shh, don’t tell them). It’s a great swap when you’re low on eggs.

Great for: Baking (cakes, muffins, quick breads)

How to use: 1 egg = ¼ cup applesauce

Nutritional benefits: Fiber, vitamin C, and antioxidants.

How it affects recipes: Adds moisture but makes things a bit denser. Works well in sweet recipes but may slightly alter flavor.

Mashed Banana

Bananas aren’t just for snacks—turn them into an egg swap! A mashed banana brings natural sweetness and moisture to your baked goods. It’s a great go-to for sweet treats like banana bread, muffins, or pancakes. Just don’t expect it to work in savory dishes (unless your kid thinks banana-flavored pizza is a thing—let’s not). Plus it’s a great way to use up those brown bananas that have been in your freezer for months.

Great for: Baking (brownies, pancakes, muffins)

How to use: 1 egg = ¼ cup mashed banana

Nutritional benefits: Potassium, fiber, natural sugar.

How it affects recipes: Adds moisture and natural sweetness, but you’ll get a slight banana flavor.

Yogurt or Buttermilk

Yogurt and buttermilk add the creaminess and moisture eggs typically provide, making them perfect for muffins and cakes. They don’t just help things rise; they give your treats a rich, smooth texture. Plus, they’re packed with protein and probiotics (because who doesn’t need a little gut love while baking?).

Great for: Cakes, muffins, pancakes

How to use: 1 egg = ¼ cup yogurt or buttermilk

Nutritional benefits: Protein, probiotics, and calcium.

How it affects recipes: Adds moisture and richness but won’t provide much structure. Best in recipes where eggs mainly add moisture.

Baking Soda + Vinegar

When you need a little pop in your baking, mix baking soda and vinegar—science meets baking magic! It’s the perfect way to help cakes and muffins rise without the eggs. The best part? No funky flavors, just fluffy goodness (but you might want to skip it in your next eggless omelet).

Great for: Cakes, muffins, pancakes

How to use: 1 egg = 1 tsp baking soda + 1 tbsp vinegar (white or apple cider)

Nutritional benefits: None, but it helps create lift!

How it affects recipes: Helps baked goods rise and stay fluffy. No weird aftertaste, but works best in recipes that don’t rely on eggs for structure.

Silken Tofu

Silken tofu might not be a go-to for every baker, but it’s a hidden gem when you’re looking to replace eggs! It blends up smooth and creamy, making it a perfect substitute in things like brownies, cakes, and even puddings. It’s packed with protein and iron, so it adds a nutritional boost without messing with the flavor too much. If you’ve never tried it, don’t worry—it’s not as intimidating as it sounds, and it might just become your new egg-free secret weapon!

Great for: Dense baked goods like brownies and quick breads

How to use: 1 egg = ¼ cup blended silken tofu

Nutritional benefits: protein, iron, and calcium.

How it affects recipes: Adds moisture and density, but won’t help things rise. Works well in fudgy brownies or thick muffins.

Powdered Egg Replacers

There are different types of egg replacers, and Bob’s Red Mill Egg Replacer is one of the most popular in the powdered form. Found in the baking aisle, this powder is perfect for recipes like cakes, cookies, and muffins. It helps provide structure and texture without adding much flavor, allowing your baked goods to rise and hold together just like eggs would.

Great for: Baked goods like cakes, cookies, muffins, and brownies where you need structure and binding.

How to use: Follow package directions (usually 1-2 tbsp powder + water for baking)

Nutritional benefits: It doesn’t add much in terms of nutrition, but it does the job of binding and leavening.

How it affects recipes: This egg replacer will help your baked goods rise and hold together just like eggs would. It works great for texture but won’t add any flavor or richness, so your final product may be a little less rich compared to using actual eggs.

Liquid Egg Replacers

For a more egg-like experience, products like JUST Egg are a great option. Found in the refrigerated section near the eggs, JUST Egg is designed to mimic the taste and texture of scrambled eggs. It’s perfect for when you want that familiar, savory egg flavor but need to skip the real thing, especially if you’re vegan. However, if you’re opting for a more budget-friendly choice, keep in mind that JUST Egg can be a bit pricier compared to other egg substitutes.

Great for: Savory dishes like scrambled eggs, omelets, and even quiches where you want a more egg-like experience.

How to use: Pour directly from the bottle, typically replacing one egg with ¼ cup of liquid JUST Egg.

Nutritional benefits: High in protein and fat, making it a closer match to the nutritional profile of real eggs. It also provides vitamins and minerals like vitamin B12, making it a more complete replacement.

How it affects recipes: JUST Egg is designed to mimic the texture and flavor of scrambled eggs, making it a great choice for dishes where you need that eggy experience. It adds a creamy, rich texture and a savory flavor, just like the real thing. It’s perfect when you want something closer to scrambled eggs or egg-based dishes.

While JUST Egg provides a fantastic egg alternative, it can be a little pricier than other egg replacers, especially when trying to save on groceries due to high egg prices.

Which Egg Substitute Should You Use?

Final Thoughts

Eggs are a kitchen staple, but with prices soaring, allergies, or simply running out, there are plenty of substitutes that can still make your recipes shine. Some might change the texture or flavor just a little, but in most cases, you’ll barely notice the difference! Whether you’re working around allergies, watching your budget, or looking to sneak in some extra nutrients, there’s an egg alternative for almost every situation—no egg-cracking required!

Have you tried any of these substitutes? Let me know which one is your go-to!