5+ Easy Egg Substitutes and Our Favorite Egg-Free Recipes
A new reality to kick off the new year? Eggs are in very limited supply. Not just at the Co-op, but nationwide, as we face an egg shortage. Between egg-laying birds being impacted, rising production costs, and inflation, you might have difficulty finding eggs next time you shop.
But have no fear, for there are a number of options for an egg substitute that can help you continue making whatever it is you make! You may have to take a quick break from omelets and scrambled eggs, but muffins, cookies, and cakes are perfect recipes for testing out the egg substitutes listed below. Bake on!
The Best Egg Substitute: Carbonated Water
1/4 cup carbonated water = 1 large egg
Who would have thought that a pantry staple as common as carbonated water would work as an egg substitute? The Kitchn did an extensive test of common egg substitutes and found that carbonated water scored a 10/10 on their testing scale. To conduct their test, bakers made a traditional muffin recipe with egg, as well as with substitutes, and compared the egg version with egg-free substitutes. Testers said that the muffins made with carbonated water were almost indistinguishable from those made with egg. Coupled with the fact that carbonated water is ridiculously cheap and accessible, we’d say this hack is definitely worth a try.
The Food-Waste Busting Egg Substitute: Aquafaba (Chickpea Liquid)
3 Tbsp aquafaba = 1 large egg
Before you toss that liquid gold that is aquafaba, consider reserving it as an egg substitute! Aquafaba is the liquid that canned chickpeas are packed in and is simply a thick, starchy liquid that’s the byproduct of cooking and canning legumes. While you could simply add the aquafaba as-is to your recipe, many sources online suggest whisking it first to bring some airiness to its texture.
Lightly whisked aquafaba is best for cookies, pancakes, and muffins, while soft peaks are best for waffles and cupcakes. If you want to up your aquafaba even more, America’s Test Kitchen suggests adding 1/4 tsp of cream of tartar to your 3 Tbsp of aquafaba. Its acidic nature prevents the proteins from bonding too tightly, allowing the aquafaba to create a foam that traps air bubbles and water more quickly, creating strong peaks when it’s whipped. Food science is magic!
The Pantry-Staple Trifecta Egg Substitute: Water, Oil, and Baking Powder
2 Tbsp water + 2 tsp baking powder + 1 tsp vegetable or olive oil = 1 large egg
If you have water, oil, and baking powder at home, you have something that very closely resembles the texture and qualities of an egg! In The Kitchn’s test, they found that there wasn’t much of a difference between the muffins baked with an egg versus the muffins baked with this egg substitute, with the one slight inconsistency of the muffins made with water, oil, and baking powder had tops that were a bit crispier and slightly darkened.
The Classic Egg Substitute: Applesauce
1/4 cup unsweetened applesauce = 1 large egg
You’ve likely seen applesauce used as an egg substitute in vegan-friendly recipes. While applesauce may add some extra chewiness to your recipes, they also add a nice sweetness that's especially welcome in sweet applications. Do keep in mind that there is, of course a subtle apple and/or cinnamon flavor that will be added to the muffins, pancakes, cupcakes, or other sweet treats you make with applesauce as an egg replacement.
The Bulk Aisle Egg Substitute: Flax Seed Meal
1 Tbsp Flaxseed + 3 Tbsp Water = 1 large egg
Another common egg alternative is to soak flax seed meal in water before using it in place of one egg. Not only is this a vegan-friendly option, but flax seed meal contains a ton of omega-3 fatty acids. Check out this recipe from Bob’s Red Mill to learn more.
Store-Bought Egg Substitutes
Bob’s Red Mill Egg Replacer
Made of just potato starch, tapioca flour, baking soda, and psyllium husk, Bob’s Red Mill gluten-free egg replacer is a great alternative for eggs in any baked good. While it’s obviously a great option for when eggs are in short supply, it’s also a simple way to make dietary-friendly baked goods like birthday cake and holiday treats that everyone can enjoy.
JUST Egg
If you just can’t go without your morning scrambled eggs and are open to a plant-based option, consider JUST Egg, made from plant-based ingredients. It has a similar texture to eggs and has 5g of protein per serving. One benefit to JUST egg is that unlike its traditional counterpart, it is cholesterol-free and, of course, available for purchase!
Our Favorite Egg-Free Recipes
Photo Courtesy of Co+op
Aquafaba Lemon Meringue Pie
Put that zero-waste egg substitute to the test with this lemon meringue pie from Co+op!
The perfect way to celebrate winter citrus season, this pie is vegan-friendly, and though a labor of love, is definitely worth the effort.
If you want to prep ahead to save time during baking, you can make the crust and the filling a day ahead and refrigerate.
Photo Courtesy of Cookie and Kate
Egg-Free Chocolate Chip Cookies
No need for a mixer, no need to chill the dough, and no need for eggs!
This simple chocolate chip cookie hits the spot when you want a sweet treat but don’t want to be bogged down with a lot of ingredients or complicated instructions.
Simply combine the wet and dry ingredients in separate bowls, mix them together, plop some dough on a baking sheet and you’ll have warm cookies in less than 20 minutes. Enjoy!
Photo Courtesy of Feasting at Home
Dairy-Free, Egg-Free Ice Cream
While we love a creamy, dreamy ice cream made from eggs, if you want to try making a egg-free, dairy-free version at home, consider this recipe from Feasting at Home!
Made of just coconut milk, cane sugar, xanthan gum, sea salt, and vanilla extract, this creamy ice cream is delicious on its own, but also works well as a base for other flavors. Orange extract, anyone?
Aside from flavors, fresh fruit and chocolate chips would also work well in this recipe!
Photo Courtesy of Minimalist Baker
1-Bowl Vegan Egg Free Cake
A vegan-friendly, egg-free cake that’s made in one bowl? Sign us up!
In this recipe from Minimalist Baker, apple sauce acts as a binder for the cake and provides a nice sweet flavor, too.
Almond milk is used in the frosting, but you could always sub in coconut or oat milk if you prefer.
More Egg Free Desserts
Eggless Pancakes from Dessert for Two
Eggless Banana Bread from Lazy Cat Kitchen
Egg-Free Chocolate Brownies from Spice Up The Curry
Egg-Free Blueberry Cheesecake from Bake with Shivesh