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As cooks across the United States gear up to cook and feast for the holidays, a massive egg shortage is throwing a wrench into the mix. Bare grocery store shelves greet shoppers from California to New York, leaving cooks scrambling to find eggs for their favorite recipes. Many are turning to substitutes to keep their dishes on track.
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The root cause of the current egg crisis is a widespread outbreak of avian influenza, commonly known as bird flu. This devastating virus has resulted in the culling of millions of egg-laying hens, slashing egg production across the U.S. The shortage is causing prices to soar, with the national average for a dozen eggs now at $3.37—a 30% spike compared to last year according to CBS News. And for many, it means eggs are simply not available when they go to the supermarket.
If you’re starting to panic about how you’ll pull off your family’s favorite holiday recipes without this crucial ingredient, you’re in luck. Following are 11 egg substitutes you can use in cooking and baking.
Unsweetened Applesauce
Ideal for moist, dense recipes like quick breads and brownies. Use 1/4 cup to replace one large egg. Due to its moisture content, consider reducing other liquids in your recipe slightly. Applesauce doesn't provide leavening, so adding 1/2 teaspoon of baking powder can help.
Flaxseed
Suitable for muffins and pancakes. Combine 1 tablespoon of freshly ground flaxseed with 3 tablespoons of warm water to replace one egg. Let the mixture sit for 5-10 minutes until it forms a gel-like consistency. Note that flaxseed may add a nutty flavor and can cause baked goods to brown more quickly.
“I like making an egg substitute with ground flax meal and water. It's quick, easy, and helps hold baked goods together well. This is a great solution for those with egg allergies or anytime you run out of eggs.”
— Jessica Haggard, Primal Edge Health
Yogurt
Best for quick breads and pancakes. 1/4 cup of plain yogurt can substitute for one egg. Its protein content helps provide structure, but it won't contribute to leavening.
Baking Powder, Oil, and Water
Effective in cookies. Mix 2 teaspoons of baking powder, 1 teaspoon of vegetable oil, and 2 tablespoons of water to replace one egg. This combination mimics the leavening and binding properties of eggs.
Avocado
Works well in moist, dense recipes like muffins and waffles. Use 1/4 cup of mashed avocado to replace one egg. It won't add lift, so consider adding 1/2 teaspoon of baking powder. Avocado may impart a slight flavor and greenish hue to your dish.
Chia Seeds
Suitable for muffins, quick breads, and cookies. Combine 1 tablespoon of chia seeds with 3 tablespoons of water and let sit for 15 minutes to form a gel that replaces one egg. White chia seeds are less visible in light-colored baked goods.
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“Due to an egg sensitivity, I often use either flax eggs or chia eggs when baking. I've found both to be good substitutes with little effect on the outcome when a recipe calls for two or less eggs. Anything more than that and texture is usually sacrificed in the process.”
— Gina Matsoukas, Running to the Kitchen
Silken Tofu
Best for dense recipes like cakes and muffins, and can also be used in quiche and custard. Blend 1/4 cup of pureed silken tofu until smooth to replace one egg. It provides moisture and density but doesn't aid in leavening.
Aquafaba
The liquid from canned chickpeas, aquafaba is excellent for quick breads, cakes, cookies, and as an egg white substitute in meringues. Three tablespoons of whipped aquafaba can replace one egg. Its neutral flavor makes it versatile.
Mashed Bananas
Ideal for pancakes and brownies. Use 1/4 to 1/2 cup of mashed banana to replace one egg. Bananas add moisture and sweetness but have a strong flavor that can influence the final taste. They don't provide leavening, so adding 1/2 teaspoon of baking powder is advisable.
Buttermilk
Suitable for muffins, cakes, and cupcakes. 1/4 cup of buttermilk can replace one egg. Since it adds liquid, reduce other liquids in the recipe accordingly.
Baking Soda and White Vinegar
Effective in cakes and waffles requiring only one egg. Mix 1 tablespoon of vinegar with 1 teaspoon of baking soda to replace one egg. This combination acts as a leavening agent but may alter the flavor if used in larger quantities.
While these substitutes can effectively replace eggs in various recipes, it's important to note that the results may differ slightly from the original. Experimenting with different alternatives can help you achieve the desired texture and flavor in your dishes during this challenging time.
