Make Eggs-squisite Desserts During a Shortage With These Simplified Egg Replacements for Baking

Eggs are a foundational ingredient in most baking recipes. They pull your ingredients together to create the specific texture you want in your pastries and sugary treats. They’re also hard to find sometimes. If you need help finding egg replacements for baking, use some ingredient hacks to make your favorite foods without delay.

Why Do People Need Egg Replacements for Baking?

Swapping eggs with other ingredients happens more often than you might think. Shortages can happen that limit the stock at your local grocery store and raise prices past what people can afford. 

People also change their recipes when baking for other people. Experts with the American College of Allergy, Asthma & Immunology (ACAAI) found that 2% of children have egg allergies, so you may need to change your recipe for upcoming get-togethers.

You may even find yourself in the middle of making cookies when you realize you’re out of eggs. The best substitutions may already be in your kitchen if you know what to look for. Keeping a list of egg replacements on standby can help in many situations.

Best Egg Substitutes for Your Baking Adventures

No matter why you need egg replacements for baking, there are numerous solutions you can try. See if any of the ingredients are waiting in your pantry or fit your grocery budget during challenging periods of high egg prices.

1. Applesauce

Apples are a natural source of pectin, which is a soluble fiber that binds ingredients after it comes into contact with liquids. Swap one egg with ¼ cup of applesauce and you’ll get a nearly identical baked good. You can even choose unsweetened versions or applesauce mixed with cinnamon to play with how it affects the flavor of your desserts.

2. Mashed Bananas

Smushed bananas have the same binding properties as eggs. They also lend a subtle sweetness to recipes. If you make sugar-free desserts, they could enhance the flavor of anything you make, while the rest of the bunch doubles as a week’s worth of snacks.

3. Ground Chia Seeds

When you mix chia seeds in water, they absorb the liquid and create a congealed mass. The result makes them a powerful, shelf-stable replacement for eggs. They also contain omega-3 fatty acids, which may improve heart and brain health if you consume a continual amount in your daily diet.

4. Buttermilk

If you’ve ever measured buttermilk for biscuits or frying chicken, you know it’s extra creamy milk. The moisture-dense content makes it one of the best egg substitutes. However, it won’t help your baked goods rise like eggs, so double-check that you have a leavening substitute like baking powder if needed.

5. Silken Tofu

Tofu is a great source of protein, but it’s also one of the best egg replacements for baking. If you mix silken tofu — which is the softer, more cream-cheese-esque version of the solid tofu blocks you’ll find at the grocery store — into your baking recipes, you’ll add the moisture necessary to bind ingredients. Consider using it as a replacement if you’re making food for people who don’t have soy allergies.

6. Yogurt

Probiotic-dense yogurt is a great substitute for an egg. Measure ¼ cup of unflavored Greek yogurt to bind your desserts and even give them a creamy consistency. You can also use the rest of your container to make delicious spiced muffins or homemade salad dressings.

7. Cornstarch 

Check your pantry to see if you have cornstarch waiting in the wings. People often keep it at home to thicken sauces, but it can also take the place of eggs in baked goods. When you mix a one tablespoon with three tablespoons of water, it transforms any mixture into a thicker product that’s ready to cook. Keep the shelf-stable product on standby for cooking and baking needs.

8. Oil, Baking Powder and Water

If you have baking powder at home, you’re in luck. The ingredient can replace an egg if you also have oil and water. Mix two tablespoons of water with one teaspoon of vegetable oil and two teaspoons of baking powder. Stir them until well combined in a mug or small bowl before pouring the mixture into your current baking project. You’ll integrate everything smoothly, creating a binding agent that’s useful in all kinds of baking recipes.

You may also want to write the date you opened your baking powder on the container. The powder only stays fresh for six months after opening, even if the expiration date is far past that. You likely won’t see mold if it goes bad. Instead, you’ll get flat, dense baked goods that don’t taste right. Make sure you know that your baking powder is ready for use or restock it if needed.

Create Your Favorite Recipes Any Time

Egg allergies, shortages and skyrocketing grocery prices don’t have to keep you from whipping up your favorite baked goods. Use common substitution ideas to make brownies, cookies, cakes and more. Binding agents that add moisture to your recipes will have the same effects as a large egg if you know which ones to try.

FAQs About Egg Replacements for Baking

What Do You Use in Baking if You Have No Eggs?

You can use many ingredients in baking if you have no eggs, like applesauce, cornstarch and smashed bananas. As long as you use the right amount indicated in an egg replacement recipe, you’ll have the same results as any other time you’ve made your favorite recipes.

Does an Egg Substitute Go Bad?

Egg substitutes can go bad, depending on what you use. Bananas and applesauce will eventually spoil. Baking powder will create dense desserts if it sits on your shelf longer than six months. Check your preferred substitute’s packaging to store it as indicated. You’ll make it last longer until you can go back to your standard carton of eggs.

What Are the Disadvantages of Using Egg Substitutes?

The disadvantages of egg substitutes depend on the situation. You may need more time to mix baking powder, oil and water separately compared to cracking an egg into your brownie mix.

The flavor or texture of your desserts might also change. While chia seeds bind ingredients, they leave a slightly crunchy texture in baked goods because the seeds don’t dissolve. However, you may find that you enjoy the changes if you try them.