Egg Substitutes

Eggs are a staple ingredient in many recipes, serving as a binder, leavening agent, or moisture provider. Many people choose to use a substitute for eggs - whether because they are vegan or allergic to eggs. Recently, however, because of the rising cost of eggs, more people are looking for ways to use fewer eggs while cooking and baking.

Historically, egg prices have experienced fluctuations due to various factors such as feed costs, supply chain disruptions, and disease outbreaks. In 2019, the average price per dozen was around $1.20, which rose to $4.15 by 2024. Earlier this month, egg prices in the United States have reached unprecedented levels; the national average price for a dozen Grade A large eggs is approximately $7.09. The recent surge in egg prices is primarily attributed to a severe avian influenza outbreak that began in 2022, leading to the culling of millions of hens and a consequent reduction in egg supply. This supply constraint, coupled with increased production costs, has driven prices to their current highs.

When replacing eggs in baked goods, it is important to consider their function; choosing the right substitute depends on what the egg does in the dish. For example, for binding, try flaxseed or chia seed egg, mashed banana, or silken tofu. For leavening, baking powder and vinegar or aquafaba (a thick, flavorless liquid that's usually made from the liquid from canned chickpeas) are better choices. To add moisture, applesauce, yogurt, or pumpkin puree can help keep baked goods soft. Because these substitutes add moisture, you you might need to adjust the dry ingredients slightly to maintain the right consistency. Some egg substitutes - such as banana, pumpkin puree, or applesauce - may add a slight flavor to the dish. If you don't want the taste to change, use a more neutral option like silken tofu or aquafaba.

Here's how to use these egg substitutes:

• Flaxseed or chia seed egg is best for muffins, pancakes, cookies, and brownies. Mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water. Let it sit for 5-10 minutes until it becomes gelatinous.
  
• Unsweetened applesauce, pumpkin puree, and mashed banana are best for cakes, muffins, pancakes, and quick breads. Substitute 1/4 cup of either applesauce, pumpkin puree, or mashed banana for each egg.
  
• Baking powder and vinegar is best for cakes and cupcakes. Mix 1 teaspoon of baking powder with 1 tablespoon of vinegar to create a leavening effect.
  
• Yogurt or buttermilk is best for cakes and muffins. Replace each egg with 1/4 cup of yogurt or buttermilk to maintain moisture and structure.
  
• Silken tofu is best for scrambles, quiches, and custards. Blend 1/4 cup of silken tofu per egg.
  
• Aquafaba is best for meringues, mousses, and mayonnaise. Whip 3 tablespoons of aquafaba to replace one egg white. It mimics egg whites' foaming properties.

If you're replacing more than one egg, using a mix of substitutes (e.g., flaxseed for binding and baking soda for leavening) can help maintain the intended texture.  While replacing one or two eggs is usually fine, if a recipe calls for several eggs, using only substitutes may not yield the best results. In that case, consider recipes specifically designed to be egg-free, or only substitute some of the eggs.

Whether you're baking cookies or making a savory quiche, there's an egg alternative to fit your dietary - and budget - needs!