If you’ve been to the grocery store recently, you may have noticed your grocery bill ticking up and your budget taking a hit. A nationwide egg shortage has led grocery stores to set limits on the amount customers can purchase. The cause of this? The bird flu, a disease found in wild birds that has made its way into the U.S. dairy and poultry industry, affecting dairy cows, poultry, and field workers alike.
Eggs are a popular food item and for good reason. The majority of recipes, sweet and savory, call for at least one egg, and they are a great source of protein. I know that nothing can really replace an egg, but here are some eggcellent egg alternatives to get you through this shortage.
Flax Seed Or Chia Seed & Water
A well-known substitute is the flax egg. Best used for baking because of its ability to bind ingredients, add moisture, and nutritional benefits like fiber and omega-3 fatty acids. Flax/Chia eggs are great for baking recipes that don’t require a lot of rise like cookies, muffins, brownies, and pancakes. For each egg, mix one tablespoon of ground flax seeds or chia seeds with three tablespoons of water and sit for five to 10 minutes or until the mixture thickens to a gel-like consistency.
Mashed Bananas
Ripened bananas are great for binding ingredients and adding moisture to the recipe, along with natural sweetness. Bananas complement flavors like chocolate, vanilla, and caramel — just be prepared to taste a hint of banana. The ratio of egg to banana is one egg to a ¼ cup of very ripened and mashed bananas. As puréed fruits fall on the heavier side of substitutes, your baked goods will be denser and more moist, so this one makes a great sub for cookies, muffins, quick breads, and pancakes.
Applesauce
Compared to bananas, applesauce would suit recipes with warmer spiced flavors better. Most applesauces come flavored and sweetened, so it’s best to go with unsweetened applesauce. If that option isn’t available, reduce the amount of sugar that the recipe calls for. For this substitute, a ¼ cup should be enough to act as one egg.
Yogurt
Plain yogurt is great for adding moisture, acting as a binding agent, and adding an airiness to recipes, which makes it perfect for cake recipes. Along with cakes, use yogurt for muffins, pancakes, waffles, and brownies for extra fudginess. Use ¼ cup per egg called for, and if you want extra richness, use plain Greek yogurt.
Aquafaba
Aquafaba is the liquid found in canned chickpeas and has a similar consistency to egg whites, allowing it to be whipped into a foam. Aquafaba is your best bet for airy recipes like meringues, whipped cream, mayonnaise, and sponge cakes since it can be whipped into soft or stiff peaks and provide some lift and structure. To substitute a whole egg, use three tablespoons of the drained liquid and some flax gel to act as the egg yolk and two tablespoons for just egg whites.
Commercial Egg Replacements
Companies like JUST, Orgran, and Bob’s Red Mill offer premade egg alternatives that are available at many grocery stores and online. These replacements are typically made from tapioca starch, potato starch, and leavening agents. To determine the proper ratio, follow the provided instructions on the package.
Tofu
Tofu is a plant-based protein made from condensed soybean milk and ranges in texture, making tofu versatile for both sweet and savory meals. Use silken tofu for baking because of its smoothness and creamy texture (think quiches, desserts, and sauces). Use a tablespoon per yolk, along with some butter or oil for extra flavor. If you are in the mood for fried rice or scrambled eggs, go for firm tofu. Make it extra firm by placing heavy objects like a pan or a cookbook to push out all of the water. Tofu does not have a strong flavor, so make sure you season it when it is the main focus of a meal.
Potatoes
Think applesauce and mashed bananas but for savory recipes. Plain mashed potatoes, sweet potatoes, or pumpkin purée will bind your ingredients together like glue when it comes to making meatballs, meatloaf, and breaded meat. Use ¼ cup per whole egg.
Chickpeas
While chickpeas aren’t a direct egg substitute, they can still work in certain recipes. For veggie burgers and meatballs, it’s best to use ¼ cup of mashed chickpeas per egg to act as a binder for the other ingredients. With baked goods like cookies, brownies, and muffins, blend the chickpeas into a smooth paste to add moisture and structure to dense recipes.
Cottage Cheese
Cottage cheese makes a great egg substitute because its creamy texture acts as a binder and adds moisture and protein. Use it for baking muffins, pancakes, and quick breads to add structure and softness. If you’re in the mood for a quiche, casserole, or cheesecake, this option will work as a binder and thickener to give you a rich-tasting dish.