Egg-Scuse Me, But We're Out

Creative Substitutes for Cooking Without Eggs

The global egg industry has been scrambling to cope with a series of significant challenges, including avian flu outbreaks, soaring feed costs, and persistent supply chain disruptions. Beyond the ongoing shortage, egg supplies are projected to decline further this year, with prices having already surged by over 30% in the past year and expected to climb even higher. However, there’s more driving the shift toward egg substitutes than just the shortage. Increasing interest in plant-based diets, allergies to eggs, and ethical concerns regarding animal farming are also motivating consumers to explore alternative options.

Naturally, substitutes like avocado or peanut butter won’t taste like eggs. However, they can work wonders as binding agents in cookies and brownies, offering unique and delightful flavors. When key ingredients are scarce, there's no need to sacrifice nutrition or taste. Plenty of versatile alternatives can step up to the plate. Here, I share a comprehensive list of substitutes for eggs and how you can use them creatively in your cooking and baking. I share their best uses in different types of dishes:

For Pancakes, Waffles, and Quick Breads

These substitutes maintain fluffiness, moisture, and binding:

• Flaxseed, Chia Powder, Psyllium Husk (1 tbsp + 3 tbsp water per egg): Adds a gel-like consistency, moisture, and a mild nutty flavor.

• Hemp Seeds (1 tbsp per egg): Adds protein and texture while providing a subtle nutty flavor.

• Fruit Purees (Applesauce, Mashed Bananas, Pumpkin, Sweet Potatoes, or Avocado — 1/4 cup per egg): Contributes moisture, sweetness, and richness; sweet potatoes also add density.

• Yogurt or Buttermilk or Plant-based Yogurt (1/4 cup per egg): Adds tangy moisture and promotes fluffiness.

• Vinegar + Baking Soda (1 tbsp vinegar + 1 tsp baking soda per egg): Acts as a powerful leavening agent for light and airy textures.

• Carbonated Water (1/4 cup per egg): Adds lightness and lift to batters.
  

For Cakes, Muffins, Brownies, and Cookies

These substitutes bind, add richness, and provide structure:

• Silken Tofu (1/4 cup per egg): Ideal for dense cakes, brownies, and cheesecakes; adds creaminess.

• Nut Butters (Peanut, Almond, Cashew — 3 tbsp per egg): Excellent for binding in cookies and adding depth of flavor.

• Ground Pumpkin Seeds (1-2 tbsp per egg): Provides binding and moisture, with a mild earthy flavor that works well in dense baked goods.

• Cornstarch or Arrowroot Powder (2 tbsp + 3 tbsp water per egg): Thickens and binds batters effectively.

• Fruit Purees (1/4 cup per egg): Applesauce, mashed banana, sweet potato, or other creamy, meaty fruit purees are excellent substitutes for eggs. They add moisture, tenderness, and a subtle sweetness, making them ideal for dense baked goods.

• Vinegar + Baking Soda (1 tbsp vinegar + 1 tsp baking soda per egg): Helps cupcakes and light cakes rise without altering taste.

• Coconut Cream (1/4 cup per egg): Adds moisture and richness to desserts and frostings.

• Vegetable Oil + Water + Baking Powder (2 tbsp oil + 2 tbsp water + 1 tsp baking powder per egg): An easy DIY option for cakes and muffins.

For Meringues, Mousses, and Macarons

These substitutes mimic whipped egg whites for airy or firm textures:

• Aquafaba (3 tbsp chickpea brine per egg): Whips into stiff peaks for meringues, mousses, and macarons.

• Gelatin or Agar-Agar (1 tbsp + 3 tbsp water per egg): Sets mousses, custards, and jellies effectively.

• Whipped Aquafaba: Works for airy frosting-like mousses.

For Savory Dishes Like Frittatas, Omelets, Patties, and Sauces

These bind, thicken, or add creaminess:

• Silken Tofu (1/4 cup per egg): Best for scrambles, frittatas, and creamy sauces; adds smooth texture.

• Cornstarch, Potato Starch, Tapioca Starch, Arrowroot Powder (2 tbsp + 3 tbsp water per egg): Helps thicken savory sauces and coat fritters.

• Mashed Sweet Potatoes (1/4 cup per egg): Works as a binder in vegetable patties and savory baked dishes.

• Cauliflower Purée (1/4 cup per egg): A neutral-flavored binder that works well in savory dishes like patties or fritters.

• Bean Purées (1/4 cup per egg): Provides moisture and binding in veggie burgers and casseroles.  

• Aquafaba (Unwhipped - 3 tbsp per egg): Light binder for batter coatings.

• Potato Starch (2 tbsp + 3 tbsp water per egg): Works in savory dishes for thickening and coating.

• Egg Replacer (as per package directions): You can buy a readymade mix or make your own.

  • Recipe:  Blend the following:

    • 1/2 cup chickpea flour or moong bean flour, or 1/2 block of tofu (soft or firm)

    • 3/4 cup water

    • 1 tbsp olive oil

    • 1/4 tsp turmeric

    • 1/4 tsp black salt (optional, for eggy flavor)

    • 1/4 tsp black pepper

    • 1 tbsp nutritional yeast (optional, for flavor)

    Store in an airtight container in the fridge for up to 3-4 days. Use as a substitute for eggs in recipes like scrambles, omelettes, or baking.

  
  

Storage of Egg Substitutes:

While many egg substitutes can be stored in the fridge for up to 3-4 days, you may want to prepare larger batches to have on hand. Some substitutes, like aquafaba, flaxseed gel, and chickpea or moong bean flour mixtures, can be frozen for longer storage. For best results, store them in airtight containers or freezer-safe bags, ensuring they’re well-sealed to avoid freezer burn. When ready to use, simply thaw in the fridge overnight and shake or stir to restore their consistency. Freezing these substitutes can be an easy and cost-effective way to make sure you always have a backup when eggs aren’t available.

Additional Notes for Best Results:

• Combining Substitutes: For complex recipes like delicate cakes, combine aquafaba with flaxseed gel for better structure.

• Taste Adjustments: Fruit-based substitutes like bananas can add noticeable sweetness, so reduce other sugars accordingly.

• Preparation Tips: Allow mixtures with flaxseed or chia to sit for 5–10 minutes to develop a gel-like texture.

Consumer Availability and Cost

Most egg substitutes are widely available and easy to source. You will find yogurt, buttermilk, cornstarch, applesauce, bananas, and baking soda in everyday aisles in regular grocery stores. You will find speciality ingredients like aquafaba in health food stores. Online retailers often offer a wider selection, including harder-to-find options like agar-agar, arrowroot powder. Seasonal produce such as pumpkins, sweet potatoes, and avocados may be available fresh in farmers' markets at competitive prices.

While some substitutes might appear costly initially, they often prove more budget-friendly over time due to their small required quantities and versatility. Many substitutes, like flaxseed meal and chia seeds, require just a tablespoon or two per use. This means a single bag can last for dozens of recipes, making it more economical than repeatedly buying eggs.

These substitutes go beyond simply replacing eggs, serving a variety of culinary purposes. Fruits, vegetables, nuts, seeds, tofu, and dairy products, in particular, can be used in versatile ways. When considered as a whole, these alternatives not only address egg shortages but also offer innovative ways to expand your cooking repertoire without straining your budget.

Environmental and Ethical Considerations

• Environmental Impact: Egg production has a significant environmental footprint. Studies have shown that producing eggs requires large amounts of water, feed, and land. For instance, it takes about 500-600 liters of water to produce a single egg, which is much higher than the water required to produce plant-based alternatives like flaxseeds or chickpeas. In addition, the carbon footprint of egg production is substantial, with factory farming contributing to high greenhouse gas emissions. On the other hand, plant-based substitutes like flaxseed and aquafaba have a much lower environmental impact. Choosing these alternatives not only reduces your ecological footprint but also helps mitigate the ethical concerns tied to factory farming practices. Ethical Considerations: Many consumers prefer vegan substitutes to avoid the ethical concerns associated with factory farming.
  

Whether you're following a plant-based diet, managing allergies, or exploring new flavors, today’s egg substitutes allow you to enjoy dishes without compromising on taste, nutrition, or performance. They offer an opportunity to enhance your meals while reducing your environmental footprint.

Next time you're in the kitchen, try experimenting with these versatile alternatives. From pancakes to meringues, there's a substitute that fits your needs, helping you navigate the egg shortage while benefiting both your cooking and the planet.