The shortage at the grocery store won't stop you!
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Where have all the eggs gone? That might be the question you ask when shopping the aisles of the supermarket lately. If you're planning on making breakfast sandwiches, perfect pancakes, or baked goods (like cake recipes), then eggs are an essential ingredient to keep on hand. But the 2023 egg shortage is making it difficult (and pricy) to buy eggs. According to The New York Times, "An avian flu outbreak and increasing costs of fuel, feed, and packaging have contributed to an egg supply shortage." While this might seem like bad news, 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! Because nothing will come between you and your next baking project—not even an egg shortage!
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. There's even an option for an egg-free scramble that might just surprise you! 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, like when making muffins, try a combination of vinegar and baking powder.
So whether your grocery store has been affected by the current 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. However, take note: The finished product won't be exactly the same as when you use real eggs. That's just life!
1
Aquafaba
This egg substitute is likely already in your pantry! The magical ingredient known as acquafaba 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
When it comes to baking, eggs are what helps your cakes and muffins to rise so you'll need a replacement that won't leave your muffins 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
While super markets might be low on eggs, there's no reason why you can't find commercial egg replacements. They're a great option for your favorite egg recipes and you don't even have to deal with the shells!
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4
Tofu Scramble
Looking for a healthy breakfast idea? Using extra-firm tofu is an easy way to make egg scrambles without the eggs! It's also a great alternative for a vegan breakfast. Simply crumble the tofu, add spices (like garlic, cumin, or turmeric for color) and veggies, and sauté.
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
Buttermilk
Ideal for baked goods where there's another leavening agent at work, this egg substitute is used more for binding and moisture.
1/4 cup buttermilk = 1 egg
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7
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
8
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
9
Carbonated Water
Using carbonated water in place of an egg is a surprisingly effective baking swap, especially when another leavener is being used.
1/4 cup carbonated water = 1 egg
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10
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
11
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
12
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
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13
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
14
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
15
Pumpkin Puree
Canned pumpkin puree can come in handy throughout the year—not just when it's time to make fall treats! It's used for more of a binding and moisture substitute, ideally alongside another leavening agent.
¼ cup canned pure pumpkin puree = 1 egg
